Chocolate Cake Recipe

Introduction

Why Chocolate Cake is a Classic Dessert

Chocolate cake is one of the most successful creations in the world of desserts. The cake is very soft and it has a chocolatey taste that is very rich and intense therefore it is a good birthday cake, celebration cake, and even a normal cake. Whether you are a professional chef or a beginner, chocolate cake is one of the best options you can go for.

The history of the chocolate cake

The use of chocolate in cakes dates back to the early 18th century when people started adding chocolate. The early cakes were chocolate-enrobed breads but the recipe was evolved into the present moist chocolate cakes. The discovery of cocoa powder in the 19th century also altered the chocolate cake even more since it was easier and cheaper to prepare.

Why this Chocolate Cake Recipe is Special

This is one of the best chocolate cake recipes because of the right combination of the taste and the density of the cake. It is very, very moist which is because of this unknown ingredient – sour cream – which makes the cake very rich without making it heavy. It also includes a simple chocolate frosting which is thick and perfect for the dense cocoa flavor of the cake.

Ingredients for Chocolate Cake

Key Ingredients and Their Importance

• All-Purpose Flour: Provides structure to the cake.
• Cocoa Powder: The key ingredient that gives the cake its chocolate flavor.
• Baking Powder and Baking Soda: Help the cake rise and become fluffy.
• Sugar: Adds sweetness and moisture.
• Eggs: Bind the ingredients together and contribute to the cake’s texture.
• Vegetable Oil: Adds moisture and helps keep the cake soft.
• Sour Cream: The secret to a moist cake with a slight tang that balances the sweetness.
• Vanilla Extract: Enhances the overall flavor.
• Boiling Water: Intensifies the chocolate flavor by blooming the cocoa powder.

Substitute Ingredients for Dietary Preferences

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
• Vegan: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free yogurt instead of sour cream.
• Sugar-Free: Replace sugar with a natural sweetener like stevia or monk fruit.

Stages of Making the Chocolate Cake Batter

Tips for Measuring Ingredients Accurately

The most crucial thing to do about a perfect chocolate cake is the measurement. In measuring the dry foods, you should use the kitchen scale while for the liquid foods, you should use the eye level method. To avoid the formation of lumps in the batter, sift the flour and cocoa powder.

The Secret to a Moist Chocolate Cake
The addition of vegetable oil and sour cream makes this cake very moist. Oil helps to retain the moisture of the cake and on the other hand, the sour cream makes the cake moist and not soggy. The boiling water also helps in the blooming of cocoa which enhances the chocolate flavor and also keeps the cake moist.

Step-by-Step Guide to Mixing the Batter

1. First of all, preheat your oven to 350°F (175°C) and then prepare the two 9-inch round cake pans for baking.
2. In a big bowl, sift the flour, cocoa, baking powder, baking soda, and salt.
3. In the second bowl, beat the eggs and sugar until stiff and light. Last of all, add the oil, the sour cream, and the vanilla extract to the batter and stir until fully blended.
4. Gradually fold the dry ingredients into the wet ingredients, do not over-mix the batter. Over-mixing the batter is also discouraged, this is because it will result in the gluten being developed in the flour.
5. Pour the boiling water and stir the batter until it is smooth and the water has been incorporated. The batter will be thin, which is quite alright.
6. Prepare a baking pan pour the batter into it and spread it evenly on the surface of the batter.

Baking the Chocolate Cake

How to prepare the cake pans

It is important to grease the cake pans before putting the batter into them; you can either use butter or a non-stick cooking spray; after greasing the cake pans, they should be dusted with flour. To make the removal easier, one can also grease the bottom of the pans with parchment paper.

Baking Time and Temperature

Put the cakes to bake in an oven preheated at 350°F (175°C) for 30-35 minutes. To ensure that the cakes are done, one can use a toothpick in the middle of the cakes. If it is clean or if only a few crumbs are sticking on it then the cake is ready.

How to know when your cake is done

The cake should be brown on the bottom and sides and set in the middle, the edges of the cake should be pulled away from the sides of the pan and the surface should spring back when touched lightly. It is recommended that the cakes should be allowed to cool in the pans for 10 minutes before being turned out and then allowed to cool on a wire rack.

Making the Chocolate Frosting

Ingredients for Rich Chocolate Frosting

• Unsalted Butter: 1 cup (2 sticks), softened
• Cocoa Powder: 3/4 cup, sifted
• Powdered Sugar: 3 cups, sifted
• Milk or Heavy Cream: 1/4 cup, plus more as needed
• Vanilla Extract: 1 teaspoon
• Salt: A pinch to balance the sweetness

How to achieve that Perfect Frosting Consistency

Beat the butter softened on medium speed until it becomes smooth. Gradually add sifted cocoa powder and powdered sugar, alternately with the milk. Add vanilla extract and a pinch of salt to the mixture. Continue to beat the frosting until it is stiff and its peaks are stiff. If the frosting is too thick, then add more milk, a tablespoon at a time until you get the right consistency.

Here are the frosting tips that will make you a pro

• Place one layer of the cake on the serving plate and then spread a layer of the frosting on top of the layer.
• Place the second layer of the cake on top and then proceed to frost the sides and the top of the cake.
• It is possible to spread the mixture with the spatula and make a flat layer and it is possible to make the design of the swirls with the spatula. For a neater finish, the cake should be chilled for about 30 minutes before frosting it again.

Decorating Your Chocolate Cake

Simple Decoration Ideas

Chocolate Shavings: When making chocolate curls or shavings, use the vegetable peeler to do the job.
Fresh Berries: Put fresh raspberries, strawberries, or blueberries on the top of the cake.
Sprinkles: Add some colors to make it look more like a festive season.

Advanced Cake Decorating Techniques

Ganache Drip: Pour the chocolate ganache at the sides of the cake to make the cake look like it has a drip.
Piping: For the best designs on the cake, use the piping bag and the different tips that are in the market.
Fondant Decorations: Then, roll out the fondant and put it on the cake so that it has a smooth surface, and then add some shapes or flowers also from the fondant.

How to Store and Serve Your Cake

To preserve your chocolate cake place it in a container at room temperature for a maximum of three days. In case your kitchen is warm refrigerate the cake and let it come back, to room temperature before serving. For the experience savor this cake with a glass of cold milk or a steaming cup of coffee.

This chocolate cake recipe is the perfect combination of rich cocoa flavor and a moist, tender crumb. Paired with a decadent chocolate frosting, it’s a dessert that’s sure to impress.

Don’t be afraid to make this recipe your own by experimenting with different flavors, decorations, and variations. Whether you’re celebrating a special occasion or simply satisfying a chocolate craving, this chocolate cake is sure to delight you

Print Recipe

Delicious

Chocolate Cake Recipe – Learn How to Make this Delicious Desert

Author: FoodiMoodi Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: H Halal

Difficulty: Intermediate Prep Time 15 mins Cook Time 35 mins Rest Time 60 mins Total Time 1 hr 50 mins

Cooking Temp: 175  °C Servings: 12 Calories: 5,000

Best Season: Suitable throughout the year

Description

This Chocolate Cake recipe is a must-try for dessert lovers. Rich, moist, and intensely chocolatey, it’s perfect for birthdays, celebrations, or any time you crave something sweet. The secret to its soft texture lies in the combination of cocoa powder, sour cream, and boiling water, which ensures deep flavor and a tender crumb. Topped with a decadent chocolate frosting, this cake is a crowd-pleaser that’s surprisingly easy to make. Whether you’re an experienced baker or a beginner, this recipe delivers a flawless cake every time.

Ingredients

Servings

For the Cake:

• 1 ³⁄₄ cups all-purpose flour (220g)
• ³⁄₄ cup unsweetened cocoa powder (65g)
• 1 ¹⁄₂ teaspoons baking powder
• 1 ¹⁄₂ teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar (400g)
• 2 large eggs
• 1 cup whole milk (240ml)
• ¹⁄₂ cup vegetable oil (120ml)
• 2 teaspoons vanilla extract
• 1 cup boiling water (240ml)
• ¹⁄₂ cup sour cream (120g)

For the Chocolate Frosting:

• 1 cup unsalted butter, softened (230g)
• ³⁄₄ cup unsweetened cocoa powder, sifted (65g)
• 3 cups powdered sugar, sifted (360g)
• ¹⁄₄ cup milk or heavy cream, plus more as needed (60ml)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
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3. In another bowl, beat the sugar and eggs until light and fluffy. Add the milk, vegetable oil, and vanilla extract, mixing until combined.
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4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
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5. Stir in the boiling water and sour cream until the batter is smooth (it will be thin).
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6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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8. For the frosting, beat the softened butter until creamy. Gradually add the sifted cocoa powder and powdered sugar, alternating with the milk. Add the vanilla extract and salt, and continue beating until smooth and fluffy.
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9. Frost the cooled cakes, starting with a layer of frosting between the two cake layers. Then, frost the top and sides of the cake.
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Nutrition Facts

Servings 12

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Amount Per Serving

Calories 415kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 55g19%

Dietary Fiber 3g12%

Sugars 40g

Protein 5g10%

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Vitamin A 150 IU

Calcium 40 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips for Making a Healthier Chocolate Cake

• Reduce Sugar: Use a natural sweetener or reduce the sugar by 25%.
• Use Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Greek Yogurt: Replace sour cream with Greek yogurt for more protein and fewer calories.

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