Chocolate Cake Recipe
Today I'm showing you how to make The Most Amazing Chocolate Cake. This chocolate cake is amazingly popular with thousands and thousands of rave reviews today I'm re-doing that old video to show you exactly how to make this cake and answer all of your questions along the way Start by preheating an oven to 350 degrees Fahrenheit then butter and flour three 9-inch cake pans or you can use cocoa powder instead of flour which is what I did today.
Chocolate Cake Recipe Ingredients
THE MOST AMAZING CHOCOLATE CAKE:
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING:
• 1½ cups butter softened
• 8 oz cream cheese softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about 1/4 cup milk as needed
Then we'll start making our batter by adding 3 cups of all-purpose flour to a large mixing bowl and you don't want to use cake flour you want to use all-purpose flour for this, 3cups of granulated sugar and 1 1/2 cups of unsweetened cocoa powder. We've also tested this recipe with the dutch process so that works too and people are always asking about the color of the cake and the frosting.
This one is regular unsweetened Hershey's cocoa powder while this one is Hershey'sspecial dark. You can see the difference in color and that will impact the color of the cake and the frosting as well and of course, which cocoa powder you use will also impact the flavor. I like to use the regular unsweetened for the cake and you'll need 1 1/2 cups You'll also need 1 tbsp of baking soda1 1/2 teaspoons of baking powder and 1 1/2 teaspoons of salt and that's it for our dry ingredients so mix them together.
You can do this by hand with a whisk or a spoon or you can use a hand mixer or stand mixer. Once your dry ingredients are mixed together you can start adding in your wet ingredients. You'll need 1 1/2 cups of buttermilk and yes you want to use buttermilk. Then you'll also need 1 1/2 cups of hot water along with 1/2 cup of vegetable oil to keep things nice and moist, 4 large eggs and 2 teaspoons of vanilla extract and then mix this all together.
Make sure you're using a large bowl because you can see it fills it right up and of course stop and make sure you use a rubber spatula to scrape the sides and bottom of the bowl to ensure that everything gets mixed in. This batter should be a pourable consistency so if you can see that right there: that is what you're going for. This recipe makes about 10 cups of batter so you'll need about 3 and 1/3 cups of batter for each pan. Knowing how many cups of batter this makes will allow you to calculate the recipe for any pan size. I couldn't possibly list them all! So that's enough batter for one 9x13pan + 12 cupcakes or just 36 cupcakes. but I am all about that 3 layer cake so we're gonna bake these in a 350-degree oven on the center rack for 30 to35 minutes.
If your oven is a bit smaller you can always cook them one at a time. Next, we're gonna make a frosting. I like using a chocolate cream cheese buttercream for this so you'll need 1 1/2 cups of softened butter and that can be salted or unsalted and you'll also need 8 ounces of cream cheese and get this mixing together. We also really like using a whipped chocolate ganache but honestly, you can't go wrong.
Just use your favorite frosting.After one to two minutes, it should be nice and fluffy and then we can add in1 1/2 cups of cocoa powder and I like to use the dark kind for frosting because it's so pretty. You'll also need 3 teaspoons of vanilla extract and we'll mix this in and then once that's mixed in we can start adding in our powdered sugar. You can do this to taste but I usually end up using about 7 to 8 cups because we need a lot of frosting for this giant cake. And you can add in a little bit of milk along the way to thin things out.You should end up with a beautiful dark chocolate cream cheese buttercream. Now I used my stand mixer for this but you can of course always use a hand mixer. Set that frosting aside at room temperature until your cakes are completely cooled and ready to frost. In fact, our cakes are almost done. Once the cakes are done transfer them to a wire rack to cool. After 10 minutes or so of cooling in the pan you can invert onto the wire rack to finish cooling. I can't stress that enough.
Make sure your cakes cool completely before you try and frost them otherwise the frosting will melt all over and you'll have a giant mess. Get my first layer on there and for some reason, this chocolate cake always bakes perfectly even but don't worry if it sinks a little or if it puffs up. Unless you want beauty then it doesn't really matter. You can always fill it in with frosting. I'm gonna add some frosting on top, of course, if you're going for looks you'll want to take your time but I just strictly for flavor, On our next layer and we'll get more frosting going and then we'll get the last layer on and frost that one too.
Then when it comes to the sides I give it a quick layer and then if you just dab the sides start to look like wavy and pokey and people actually love this look and think that you decorated the cake when really you totally didn't and it covers up all of the flaws. Put on those fat pants, we are ready to eat! Since this cake has cream cheese in the frosting you'll need to store it in the refrigerator.
However, if you use a different kind of frosting it probably doesn't need to be kept in the fridge.
Today I'm showing you how to make The Most Amazing Chocolate Cake. This chocolate cake is amazingly popular with thousands and thousands of rave reviews today I'm re-doing that old video to show you exactly how to make this cake and answer all of your questions along the way Start by preheating an oven to 350 degrees Fahrenheit then butter and flour three 9-inch cake pans or you can use cocoa powder instead of flour which is what I did today.
Chocolate Cake Recipe Ingredients
THE MOST AMAZING CHOCOLATE CAKE:
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING:
• 1½ cups butter softened
• 8 oz cream cheese softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about 1/4 cup milk as needed
Then we'll start making our batter by adding 3 cups of all-purpose flour to a large mixing bowl and you don't want to use cake flour you want to use all-purpose flour for this, 3cups of granulated sugar and 1 1/2 cups of unsweetened cocoa powder. We've also tested this recipe with the dutch process so that works too and people are always asking about the color of the cake and the frosting.
This one is regular unsweetened Hershey's cocoa powder while this one is Hershey'sspecial dark. You can see the difference in color and that will impact the color of the cake and the frosting as well and of course, which cocoa powder you use will also impact the flavor. I like to use the regular unsweetened for the cake and you'll need 1 1/2 cups You'll also need 1 tbsp of baking soda1 1/2 teaspoons of baking powder and 1 1/2 teaspoons of salt and that's it for our dry ingredients so mix them together.
You can do this by hand with a whisk or a spoon or you can use a hand mixer or stand mixer. Once your dry ingredients are mixed together you can start adding in your wet ingredients. You'll need 1 1/2 cups of buttermilk and yes you want to use buttermilk. Then you'll also need 1 1/2 cups of hot water along with 1/2 cup of vegetable oil to keep things nice and moist, 4 large eggs and 2 teaspoons of vanilla extract and then mix this all together.
Make sure you're using a large bowl because you can see it fills it right up and of course stop and make sure you use a rubber spatula to scrape the sides and bottom of the bowl to ensure that everything gets mixed in. This batter should be a pourable consistency so if you can see that right there: that is what you're going for. This recipe makes about 10 cups of batter so you'll need about 3 and 1/3 cups of batter for each pan. Knowing how many cups of batter this makes will allow you to calculate the recipe for any pan size. I couldn't possibly list them all! So that's enough batter for one 9x13pan + 12 cupcakes or just 36 cupcakes. but I am all about that 3 layer cake so we're gonna bake these in a 350-degree oven on the center rack for 30 to35 minutes.
If your oven is a bit smaller you can always cook them one at a time. Next, we're gonna make a frosting. I like using a chocolate cream cheese buttercream for this so you'll need 1 1/2 cups of softened butter and that can be salted or unsalted and you'll also need 8 ounces of cream cheese and get this mixing together. We also really like using a whipped chocolate ganache but honestly, you can't go wrong.
Just use your favorite frosting.After one to two minutes, it should be nice and fluffy and then we can add in1 1/2 cups of cocoa powder and I like to use the dark kind for frosting because it's so pretty. You'll also need 3 teaspoons of vanilla extract and we'll mix this in and then once that's mixed in we can start adding in our powdered sugar. You can do this to taste but I usually end up using about 7 to 8 cups because we need a lot of frosting for this giant cake. And you can add in a little bit of milk along the way to thin things out.You should end up with a beautiful dark chocolate cream cheese buttercream. Now I used my stand mixer for this but you can of course always use a hand mixer. Set that frosting aside at room temperature until your cakes are completely cooled and ready to frost. In fact, our cakes are almost done. Once the cakes are done transfer them to a wire rack to cool. After 10 minutes or so of cooling in the pan you can invert onto the wire rack to finish cooling. I can't stress that enough.
Make sure your cakes cool completely before you try and frost them otherwise the frosting will melt all over and you'll have a giant mess. Get my first layer on there and for some reason, this chocolate cake always bakes perfectly even but don't worry if it sinks a little or if it puffs up. Unless you want beauty then it doesn't really matter. You can always fill it in with frosting. I'm gonna add some frosting on top, of course, if you're going for looks you'll want to take your time but I just strictly for flavor, On our next layer and we'll get more frosting going and then we'll get the last layer on and frost that one too.
Then when it comes to the sides I give it a quick layer and then if you just dab the sides start to look like wavy and pokey and people actually love this look and think that you decorated the cake when really you totally didn't and it covers up all of the flaws. Put on those fat pants, we are ready to eat! Since this cake has cream cheese in the frosting you'll need to store it in the refrigerator.
However, if you use a different kind of frosting it probably doesn't need to be kept in the fridge.
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