A perfectly decadent, rich chocolate cake. it boasts an impeccable texture, a moist crumb, and an abundance of luscious chocolate flavor, and it is finished with a tempting, creamy chocolate buttercream. It features an absolutely soft and delicate texture, an extremely delightful chocolatey taste, and moisture that melts in your mouth. Making it is simple, and it’s bound to amaze anyone who loves chocolate!
Here’s what each slice of this irresistible chocolate cake contains:
Chocolate Flavor: This cake is a chocolate explosion, with an intensified cocoa taste from the addition of boiling water. It’s becoming clear that this step is essential for all chocolate cakes. The buttercream frosting is also generously infused with chocolate goodness.
Moisture: Dry cakes are a no-go. I prefer my cakes luxuriously moist, and this one is positively dripping with moisture.
Indulgent Opulence: Prepare for a lavish experience, as both the cake and frosting are infused with decadence.
Ideal Crumb Texture: The texture is a balance between softness, fluffiness, and density. It’s soft but with enough structure to avoid that overly crumbly or dense sensation. Think of it as the perfect middle ground between angel food cake and cheesecake.
Heavenly Buttercream Frosting: A divine frosting is just as crucial as the cake itself. After all, it crowns the creation. This frosting might just be the ultimate chocolate frosting you’ll ever whip up! Its buttery richness perfectly complements the robust chocolate flavor.
To put it simply, this cake is a manifestation of dreams! It’s the ultimate solution for satiating chocolate cravings and an absolute must for any birthday or special occasion.
Adding Espresso Powder: If you enjoy a touch of espresso essence, absolutely feel free to incorporate instant espresso powder into the recipe. You can use anywhere from 1 to 3 teaspoons, depending on how pronounced you want the flavor to be.
Creating a Gluten-Free Version: Certainly! Opt for a cup-for-cup gluten-free flour blend instead of all-purpose flour. Also, remember to scrutinize ingredient labels for other components to ensure they are gluten-free.
Storing Your Homemade Chocolate Cake: My usual practice is to place the cakes on a spacious, flat platter, frost them, and then keep them in an airtight cake carrier in the refrigerator for up to 4 days. While the cake can also be stored at room temperature, its longevity isn’t as extensive.
Freezing Chocolate Cake:
- You can freeze this cake remarkably well for up to 3 months.
- Individually wrap the layers using plastic wrap and aluminum foil, and then place them in an airtight container.
- When you’re ready to enjoy it, allow it to thaw in the refrigerator overnight. Once thawed, frost and serve it at room temperature.
- Even leftover cake with frosting can be frozen without any issue.
Tips and Variations:
- Precision in Ingredients: Avoid estimating ingredient amounts. Baking, like a science, demands accurate measurements. Deviations can significantly impact the final result. If possible, utilize a kitchen scale for utmost precision.
- Ensure Proper Baking: Don’t skip the cake testing step. Premature removal from the oven could lead to a sunken center and a gooey texture. Insert a toothpick into the cake’s center – it should emerge clean without batter. A bit of moist crumb is acceptable.
- Complete Cooling: Allow the cake ample time to cool down before applying frosting; otherwise, it will melt. If needed, expedite cooling by placing it in the refrigerator.
- Strategic Frosting: Apply the frosting once the cake has cooled entirely, but before the frosting solidifies (which can form a slightly dry outer layer). Enhance the cake’s appearance by garnishing it with mini chocolate chips, sprinkles, or chopped chocolate.
The Best Homemade Chocolate Cake
A perfectly decadent, rich chocolate cake. it boasts an impeccable texture, a moist crumb, and an abundance of luscious chocolate flavor, and it is finished with a tempting, creamy chocolate buttercream.
Servings: 16
Prep:30 minutes
Cook:30 minutes
Cool: 1 hour
Ready in: 2 hours
Ingredients
1 1/2 cups (300g) of granulated sugar
1/2 cup (110g) of light brown sugar, firmly packed
3/4 cup (70g) of unsweetened cocoa powder (measure by scooping and leveling)
1 teaspoon of baking soda
3/4 teaspoon of salt
1 cup (235ml) of boiling water*
3/4 cup (175ml) of vegetable oil or canola oil
1/4 cup (56g) of unsalted butter, melted
2 large eggs
3 large egg yolks
1 tablespoon of vanilla extract
2 cups (256g) of all-purpose flour (measure by spooning and leveling)
1/2 cup (116g) of sour cream
1/3 cup (80ml) of milk
1 recipe of Chocolate Buttercream Frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans and place a parchment paper round at the bottom of each. Grease the parchment paper as well. For a more even cake surface, consider using soaked baking strips (details in recipe notes below), or you can trim the top to level the cakes after baking.
- In a big heat-proof mixing bowl, whisk together granulated sugar, brown sugar, cocoa powder, baking soda, and salt. Slowly pour the boiling water into the cocoa mixture and immediately whisk to achieve a well-blended consistency. Let it cool for 5 minutes.
- With an electric hand mixer on low speed, blend the vegetable oil and melted butter until they come together. Add the eggs, egg yolks, and vanilla extract, and gently blend to combine. Gradually add the flour and blend until fully incorporated. Finish by adding the milk and sour cream, and blend just until everything is combined.
- Evenly distribute the mixture into the 2 prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, approximately 29 to 34 minutes.
- Let the cake cool in the pan for about 5 minutes. Run a butter knife around the edge of the cake, then invert the cakes onto a wire rack and let them cool completely.
- If necessary, trim the cakes to make them level. Apply frosting to the top of one cake layer, then place the second cake on top and frost the top and sides of the cake. Store the cake in an airtight container.
Notes
*Measure the water with care after it’s been boiled. If measured beforehand, the quantity might differ due to water evaporation.
Keep the cake in an airtight container. While it can be stored at room temperature, for extended freshness, refrigeration or even freezing is recommended.
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