Okay, friends, let’s talk about cake. Not just any cake, but the cake itself. The one that stops conversations, the one which makes everyone’s eyes widen, and the other that has a spherical effect. My family’s recipe book – my ultimate chocolate cake recipe. I’ve tried other chocolate cakes, I really have. Some are too dry, some too dense, and some just… miss the mark. Think of this as the richer, cooler cousin of a classic devil’s food cake. But *this* cake? This one is moist, rich, deeply chocolatey, and surprisingly easy to make. Is it the kind of cake you crave on a Tuesday night and somehow, magically, you can whip it up? What’s your favorite chocolate cake recipe? Prepare to be amazed.
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What is chocolate cake?
Chocolate cake is, well, cake… but elevated. What is chocolate? Think of it as the ultimate comfort food, the perfect dessert for any occasion, or just a really, really good one. What is a good excuse to eat chocolate? How do I make a delicious chocolate cake? The richness comes from cocoa powder and melted chocolate, creating a symphony of chocolate goodness. If you’re short on time, you can make a single layer cake. What is chocolate bliss?
Why you’ll love this recipe?
What are some of the best chocolate cake recipes? Let me tell you:Flavor:What is the deep chocolate flavor? Is it overly sweet? I always use really good quality cocoa powder – it makes a huge difference.Simplicity:Is this cake easy to make? We’re talking pantry staples and straightforward instructions. What is a good chocolate cake recipe? What is a good starter recipe for baking?Cost-All you need are simple ingredients that you already have! No fancy, expensive ingredients required. How do you make a delicious dessert without breaking the bank?Versatility: Dress it up, dress it down. Serve it with a scoop of vanilla ice cream, fresh berries, or just a simple dusting of powdered sugar. This cake is perfect for birthdays, holidays, or a simple weeknight treat. What I love most about this Chocolate Cake Recipe is that I’ve been making it for years, tweaking it here and there, and it’s *always* a crowd-pleaser. It’s a tradition now, and I hope it will be for you too!
How do I make chocolate cake?
Quick Overview
How do I make a chocolate cake? First, we’ll mix the dry ingredients, then the wet. Then, we’ll combine them, bake it until golden, and let it cool before frosting. What is the recipe for the chocolate ganache? Don’t be intimidated by layers, they’re totally optional! Is it worth baking in a 9×13 pan? What is the aroma that fills your kitchen while baking?
Ingredients
For the Main Batter:
* 2 cups all-purpose flour: I use unbleached, but either works great. Make sure it’s spooned and leveled when measuring for the best results.
* 2 cups granulated sugar: For sweetness and moisture. Don’t skimp!
* ¾ cup unsweetened cocoa powder: I always use Dutch-processed cocoa for a deeper, richer flavor. Hershey’s Special Dark is a good option.
* 1 ½ teaspoons baking powder: For lift and lightness. Make sure it’s fresh!
* 1 ½ teaspoons baking soda: To help with the rise and balance the acidity of the cocoa.
* 1 teaspoon salt: Enhances all the flavors!
* 1 cup buttermilk: The secret to super moist cake! If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk.
* ½ cup vegetable oil: Adds moisture. You can also use melted coconut oil for a slightly different flavor.
* 2 large eggs: Adds richness and structure.
* 2 teaspoons vanilla extract: For that classic vanilla flavor.
* 1 cup boiling water: This bloom the cocoa and adds extra moisture, resulting in a super moist cake.
For the Ganache:
* 1 cup heavy cream: Don’t skimp on the fat! * 12 ounces semi-sweet chocolate chips: 1 pound. Or roughly chopped chocolate. I use Ghirardelli.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. If you want to remove a piece of plastic, line the bottoms with parchment paper. I always grease, flour and use parchment paper – extra insurance never hurt anyone!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside. Whisking ensures that everything is evenly distributed and there are no clumps. What is the best way to get good texture?
Step 3: Mix Wet Ingredients
In a separate bowl, combine the buttermilk, oil, vanilla extract, and salt. Mix until well combined. Can you use a whisk or electric mixer? I prefer a whisk for this step because it prevents overmixing.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can result in a tough cake. Once everything is mostly combined, slowly pour in the boiling water while mixing on low speed. The batter will be thin, but don’t worry, that’s normal!
Step 5: Bake
How do I pour the batter into a cake pan? I baked for 30 minutes or until toothpick inserted in the center comes out clean. I always start checking around 30 minutes just to be safe. Ovens vary, you know?
Step 6: Cool & Glaze
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. While the cakes are cooling, make the ganache. In a large saucepan, heat the heavy cream until it just comes to boil. Reduce the heat to low. In a heatproof bowl, pour the hot cream over the chocolate chips. Let it sit for a minute, then whisk until smooth and glossy. Let the ganache cool before frosting the cake.
Step 7: Assemble
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of ganache over the top. Place the second layer on top and frost the entire cake with the remaining ganache. Get creative! You can add swirls, drips, or any other decorations you like.
Step 8: Slice & Serve
Let the ganache set for a few minutes before serving. Is this cake good on its own?
What should I serve it with?
This Chocolate Cake Recipe is delicious on its own, but it’s also incredibly versatile. Here are some ideas for serving it:
For Breakfast: Okay, maybe not *for* breakfast, but a small slice with a strong cup of coffee? Don’t tell anyone I said that. It’s the perfect little indulgence to start the day (or at least pretend it’s not Monday).
For Brunch:What is a good chocolate cake recipe? An elegant plating with fresh raspberries and a sprig of mint will make it look extra fancy. What is a good occasion to serve this with mimosas or sparkling cider?
As Dessert: This is a no-brainer. A slice of this decadent Chocolate Cake Recipe is the perfect ending to any meal. Serve it warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce for the ultimate dessert experience.
For Cozy Snacks: Sometimes you just need a little something sweet. A slice of this Chocolate Cake Recipe is perfect for curling up on the couch with a good book and a cup of hot cocoa. Add a dollop of whipped cream and a sprinkle of chocolate shavings for an extra touch of comfort.
This one time, my grandma accidentally used salted butter for the frosting, and honestly? It was amazing! The little bit of salt really enhanced the chocolate flavor. So, don’t be afraid to experiment!
How do I make a perfect chocolate cake?
How do I make a perfect chocolate cake? What are some of the best tips I’ve learned over the years?
Cocoa Powder Quality: 100%. Splurge on good quality cocoa powder! It makes a huge difference in the flavor. I prefer Dutch-processed cocoa for a deeper, richer chocolate taste.
Don’t Overmix: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix the wet and dry ingredients until *just* combined.
Room Temperature Ingredients:Using room temperature ingredients helps them emulsify properly, resulting in a smoother batter and more consistent flavor. What makes a tender cake?
Baking Time:Every oven is different, so keep an eye on your cake while it’s baking. Start checking for doneness around 30 minutes. If a toothpick is inserted into the center, it should come out clean.
Cool Completely: What Make sure the cakes are completely cool before frosting. Otherwise, the ganache will melt and slide off.
Ganache Consistency: If your ganache is too thin, let it sit at room temperature for a bit to thicken up. If it’s too thick, add a tablespoon or two of warm milk until it reaches the desired consistency.
One time, I forgot to add the baking soda and the cake came out flat as a pancake! Always double-check your ingredients!
Storing and Reheating Tips
Want to enjoy your Chocolate Cake Recipe for days to come? Here’s how to store it properly:
Room Temperature: You can store the cake at room temperature for up to 2 days in an airtight container. I usually loosely cover it with plastic wrap.
Refrigerator Storage: For longer storage, keep the cake in the refrigerator for up to 5 days. Make sure it’s well covered to prevent it from drying out.
Freezer Instructions: You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container.
Glaze Timing Advice: I prefer to glaze the cake right before serving for the best texture and appearance. If you glaze it and then freeze it, the ganache might crack when it thaws.
The best part of freezing it is that it’s ready to pull out for a late-night craving!
Frequently Asked Questions
Final Thoughts
This Chocolate Cake Recipe is more than just a recipe, it’s a celebration of chocolate, simplicity, and deliciousness! It’s the perfect cake for any occasion, from birthdays to weeknight treats. The rich, moist texture and deep chocolate flavor will have everyone begging for more. I truly hope you enjoy this recipe as much as my family does. If you loved this Chocolate Cake Recipe, you might also enjoy my other cake recipes on my blog. Don’t forget to leave a comment and rate the recipe below! I can’t wait to see your creations! Happy baking, friends!
Chocolate Cake Recipe
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes.
- Gradually add boiling water to the batter, beating until smooth.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
