Homemade Chocolate Cake

Homemade Chocolate Cake – A homemade two-layer chocolate cake that’s wonderfully moist, paired with a delightful homemade chocolate frosting. The perfect cake recipe for any special occasion!

Homemade Chocolate Cake – A homemade two-layer chocolate cake that's wonderfully moist, paired with a delightful homemade chocolate frosting. The perfect cake recipe for any special occasion!

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MOIST CHOCOLATE CAKE FROM SCRATCH

This made-from-scratch chocolate cake turns out beautifully fudgy and moist.

One more fantastic aspect of this cake recipe is that it calls for basic ingredients that you always keep in the kitchen. There’s nothing quite like being able to whip up one of your favorite cakes without having to make a last-minute grocery store run for ingredients.

Here’s a fantastic tip for ensuring a moist cake:

  • When your cake is still warm, tightly wrap each layer in plastic wrap, then pop them in the freezer for a few hours or even overnight.
  • This clever move locks in all the steam, guaranteeing your cake won’t turn dry! it works like magic.
  • An added bonus is that frozen cake layers are easier to stack. Start with the first layer on your cake stand or platter. Spread a generous layer of frosting over the top, usually about a cup of frosting does the trick.
  • Add the second layer and frost the entire cake—just remember, since the cake is frozen, the frosting will set up quickly and lose some of its creaminess, so work swiftly.
  • As the cake gradually thaws, the frosting will soften up again. I was in a bit of a rush to take photos, so my cake was still cold. After another hour or so, both the frosting and cake were perfectly soft and delicious.

Pro Tip: To keep your cake stand clean, place pieces of parchment or waxed paper around the bottom edge of the cake. When you’re done, simply pull them out, and your cake stand stays neat and tidy!

Easy Chocolate Frosting:

It’s incredibly simple, takes just a few minutes, and the taste is leagues better than store-bought options. Plus, it’s crafted from pure ingredients like butter and milk, without any of the chemicals you find in pre-packaged frostings. Chances are, you already have all the ingredients you need!

How to Store Chocolate Cake:

Any leftover cake should be covered to prevent it from drying out. My cake stand has a cover, but if you don’t have one, a large bowl can work too. The cake can sit at room temperature for 3-4 days or in the refrigerator for 4-5. Personally, I think it’s best to let it come to room temperature before serving, but some in my family enjoy it served cold.

Can I Freeze Chocolate Cake?

Absolutely, you can freeze this cake. It’s easiest to freeze the cake before frosting it. Wrap each layer tightly in plastic wrap and place them in the freezer. It will stay good for 3-4 months.

When you’re ready to serve it, you have a couple of options: you can frost it while it’s still frozen, then let it thaw before serving, or you can let it thaw first and then frost it.

If you want to freeze the cake after it’s been frosted, make sure you have enough space in your freezer. After frosting the cake on a platter, place the platter on a cookie sheet, and then put it all in the freezer for 3-4 hours, or until the frosting is firm. Remove it from the freezer, wrap it tightly with plastic wrap, and place it back in the freezer. It will be kept for 2-3 months. Thaw it for several hours before serving.

How Can I Make This Cake Gluten-Free?

You can substitute gluten-free flour cup-for-cup in place of all-purpose flour. Keep in mind that the cake will be more delicate, so I recommend using the freezing method if you go this route. Alternatively, you could try my Amazing Quinoa Chocolate Cake or a Flourless Chocolate Cake.

Can I Make This Recipe into Cupcakes?

Yes, you can make chocolate cupcakes instead. Fill 24 paper-lined muffin pans and divide the batter evenly between them. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely before frosting.

Chocolate Cake Variations:

  • For an even more intense chocolate flavor, replace the boiling water with a cup of hot coffee or stir in 2-3 teaspoons of espresso powder.
  • Add some peppermint extract to the frosting for a mouthwatering chocolate mint cake. For extra mintiness, mix some peppermint extract into the cake too.
  • Sprinkle mini chocolate chips on top of the frosted cake or garnish it with chocolate curls.
  • Experiment with different frosting flavors. Chocolate with peanut butter frosting is a favorite, but you can also try vanilla buttercream, strawberry buttercream, coconut, salted caramel, or even German chocolate frosting.
  • Sprinkle some coconut, toasted nuts, or Heath bits between the layers. Get creative! This cake is an excellent canvas for various toppings.

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