Chocolate-Recipes

Best Moist Chocolate Cake Recipe

Description

This is my go Chocolate Cake recipe, it makes the softest, fudgiest, and most decadent cake covered with chocolate cream cheese frosting, To start making this chocolate cake in a large bowl measure out the dry ingredients.

Ingredients

  • 3 cups or 375g of all-purpose flour
  • 2-1/2 cup of granulated sugar(300g)
  • 1 cup or 100g cacao powder
  • 3 large-sized eggs
  • 1-1/2 cups of milk
  • 2 teaspoon baking soda
  • 2 teaspoons of baking powder
  • 1 tablespoon of vinegar
  • 3/4 of a cup or 190ml of flavourless oil
  • 1 tablespoon of vanilla essence
  • 1-1/2 cups of strong hot coffee.

Directions: How to make chocolate cake

Step 1: Take 3 cups or 375g of all-purpose or standard flour. This makes a pretty large chocolate cake, enough for 2 or 3 layers depending on your preferences. If you would like to just make a single-layer chocolate cake you can easily enough halve the recipe. Since this is a chocolate cake you will have to need 1 cup or 100g of really good quality unsweetened cocoa powder. Cocoa powder can often be clumpy so if yours is make sure to use a sieve to remove any lumps. 

Step 2: Next up you’ll need your rising agents and this recipe uses both 2 teaspoons of baking powder and baking soda. Lastly, add a good pinch of salt to the dry ingredients, this helps bring out that chocolate flavour and use a whisk to combine the ingredients well. Set the bowl to the side while you work on the wet ingredients.

Step 3: In a medium-sized mixing bowl measure out the sugar. We’ll need 2 and a half cups or 300g of granulated white sugar to sweeten things up. You can use brown sugar here instead, it will give the cake a little more of a caramel-like flavour but I prefer using white. This may seem like quite a bit of sugar and it is but remember this makes a pretty large cake and it’s not overly sweet at all. The flavours have time to just intensify and it gets a much better fudgier texture.  

Step 4: The next ingredient you’ll need is eggs. You can use 3 large-sized eggs here but if you did want to halve the recipe you can get away with using 2 small sized eggs. Make sure your eggs are at room temperature and if you do store them in the fridge just get them out about an hour or so before you start baking.

Step 5: Before you started baking poured one and a half cups of whole milk and 1 tablespoon of vinegar in the jug, gave it a quick mix and let it sit for about 5 minutes. This curdles the milk and kind of turns it into a type of buttermilk. You can use buttermilk for this recipe if you have it on hand but making this milk mixture actually works much better as it has a lot thinner consistency. Pour it into the bowl with the other wet ingredients followed by the oil. We’ll need 3/4 of a cup or 190ml of flavourless oil like canola, sunflower or vegetable.

Step 6: Follow up with a tablespoon of vanilla essence or extract and use a whisk to combine the wet ingredients together. The last ingredient we’ll need is one and a half cups of strong hot coffee. Make sure it’s really hot, and pour it over the dry ingredients. The hot coffee will help to bloom the cocoa powder, giving it more flavour. Pour the rest of the wet ingredients into the bowl with the dry ingredients and hot coffee and start to mix it together with a whisk. You should end up with a quite thin and liquidy batter, that’s exactly what you want for chocolate cake.

Step 7: Divide the chocolate cake batter between two or three 8” or 20cm lined and greased cake pans depending on if you want to make two or three layers to the finished cake. Place the cake pans into a 180 or 350 preheated oven for about 25-30 minutes. Makes sure the centre of the cake springs back when pressed or a cake tester comes out clean before taking the cakes out of the oven. There are a few different options when it comes to frosting or icing the cake. Now, you will need the chocolate cream cheese frosting.

Step 8: To assemble your chocolate cake start with one of the cake layers. You can use a serrated knife to level it but these do bake pretty evenly so it’s not a necessity. Place about 3/4 of a cup of the chocolate cream cheese frosting onto the cake and use an offset spatula to spread it evenly.

Top with another cake layer and repeat the technique. When it comes to doing the very last cake layer turn it upside all the way down to the bottom is going through up, this facilitates to get an extra even-searching cake.  Spread the top and sides with the frosting, there is no need to do a crumb coat here until you really want it to look perfect. Place the cake in the fridge for at least 30 minutes just to permit it set earlier than serving. Cut a slice and experience. This cake is fudgy, decadent and scrumptious.

How to make chocolate cream cheese

  • To make the chocolate cream cheese frosting in the bowl of your stand mixer or a large bowl if you are using a hand mixer add in the room temperature butter. Beat on medium speed for approximately 2-3 mins or until the butter is mild and fluffy and nearly doubled in quantity. 
  • Add three cups or 375g of icing sugar or powdered sugar to the bowl, these are both the same ingredient just different names in different parts of the world and half a cup or 50g of cocoa powder.  With the machine running slowly pour in 1- 2 tablespoons of milk. Scrape down the sides of the bowl to make sure everything is evenly combined and add 1 teaspoon of vanilla essence or extract. Beat the chocolate cream cheese frosting for another minute or two until it is light and fluffy. 

Note
  • The baking soda is going to react with the acids in the cocoa powder to give a really delicious airy texture to the cake and the baking powder is going to help with just that little bit of extra lift. Make sure you are using both baking powder and baking soda here as these are two different ingredients that give a similar result but work in different ways.
  • One great thing about this chocolate cake is it’s kind of different to other cakes in the way that it actually has a better flavour and texture the day or two after you bake it. 
  • Stay away from stronger oil like olive as the flavour does tend to push through the finished cake. There’s no creaming butter and sugar in this recipe which means there’s no reason for a mixer and it makes it so fast and easy to make. 
  • This cake needs the coffee even if you’re not a fan of coffee, you won’t taste it in the fished cake. You can use instant, espresso or whatever you have on hand.

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