I made this cake for Father’s day. Free style the frosting pattern, or use a cake scraper to get nice, smooth, straight edges. The volume measurements can change depending on the type of cocoa powder you use. Can this be the problem? That’s great Joy, thank you so much for letting me know! Add the crumb coating to the top of the cake as well. I baked it for a get together and everyone loved it. Serve. I melt the cocoa powder with hot water to make a thick paste and then whisk in the cold buttermilk. Not all recipes will use the same ratio of baking powder to flour to achieve different textures in the cake crumb. make a double batch of the chocolate buttercream frosting recipe found here, The Fudgiest One Bowl Chocolate Cake with Chocolate Buttercream, Easy Creamy Chocolate Buttercream Frosting, Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce, With a creamy, fluffy, melt-in-your-mouth soft. The cakes turned out just like your photo! The alkaline processed Dutch cocoa powder has a deeper chocolate flavor than natural cocoa powder. Sorry about that. You’ll love this easy chocolate frosting recipe! I wouldn’t recommend using self raising flour as it can alter the cake crumb. What do you suggest I do so that it doesn’t happen? If you do this as you go, you won’t end up with a wonky cake. Also I personally don’t like to use sprays on my cake pans because they can be hit or miss. The batter made with the cake flour was too thin and actually bubbled in the oven as it cooked. Beat together eggs, oil and sugar, beat until light & fluffy. So check on the cake earlier to make sure the cake isn’t overbaking. You will have to keep an eye on the cake and take it out of the oven when a cake tester/toothpick comes out clean. Grease a bundt pan with margarine and set aside. I sometimes use hot coffee instead of hot water, so espresso powder can be added to the hot water instead. It’s so fluffy and rich, and it whips up in a snap with just 6 simple ingredients. Add powdered sugar, cocoa and most of the water. The overall bake time will take longer than an 8 inch cake though. Bundt cakes are most of the time butter based cakes that are well, baked in … I love hearing from you! You’re essentially making a chocolate mousse and baking it. The qualify of sponge cake would decide the taste of the final cake in my opinion. Add salt and vanilla and beat to combine. Enjoy with tea/coffe under a nice shading tree over looking a beautiful garden of bright flowers :). Two thumbs up! Thank you so much for letting me know! Using a large ice cream scoop (¼ cup capacity), add 3 - 4 scoops of buttercream on top (about ¾ - 1 cup). It was a solid cake, in all senses of the word. on dry cakes. Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. When the crumb coating has set, coat the cake with the rest of the buttercream. This mouthwatering, super moist chocolate cake, is a homemade chocolate cake topped with a silky chocolate cream cheese frosting. Hi,I baked the cake but when I wanted to take it out of the cake mold it got split in half. Choosing a frosting was no easy task. YUMMY. Find me sharing more inspiration on Pinterest and Instagram. You will start off with greasy yellow butter but you should end with it looking pale yellow, almost white and fluffy because of all the air in it. Place white chocolate in a small bowl. Would it work if I made this recipe using 2 x 10” tins? Add 1/3 of the flour mixture; then 1/3 of the ice water. Would it affect the outcome? Hi Jessica! . Intensely Flavorful: Using coconut milk, shredded coconut, and coconut extract, you are guaranteed an intensely flavorful coconut cake. Set aside. Thank you for letting me know! However, I do make sure that all the flour is mixed in well after the final addition. DO NOT spread frosting right to the edge of the cake layer. Yes, the number one secret to baking light and fluffy cakes is whisking sugar and butter together for really long, which is mostly the first step to all my original recipes. This is a recipe you have to try! A few minutes after this set temperature has been reached, you can bake the cake inside the oven. CRUMB COATING – crumb coat the classic chocolate cake with your creamy chocolate buttercream frosting. Plus, it’s easy and quick to make! This dessert is so yummy and tasty that it’s worth a try! Thanks. Place a cake layer on the cake board or cake stand. Halved your icing recipe, and it all worked out great. Would you be able to let me know if you used a scale to measure the ingredients (grams or ounces in weight), or did you use cup measurements? Apply the same principle that I mentioned above, and don’t wait for the flour to completely mix in before adding milk during the mixing process. I used release agent spary and about 20gr turkish power caco. Hi Pamela! Add flour, salt & baking powder. It has tall layers of soft, airy chocolate cake, with a creamy, buttery, melt in your mouth soft chocolate buttercream frosting. This is the best chocolate cake recipe ever. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. It was perfect. Hi Dini, But… Nothing =/ what did I do wrong? For as long as I can remember, my mom's favorite cake to make for any occasion that called for a 'fancy' dessert was this yellow cake with chocolate frosting from the cookbook The Cake Doctor. Soft & Fluffy… Use about 3/4 –  1 cup of chocolate buttercream to sandwich each cake layer. So glad you liked the recipe and the detail Angela! Thank you for such a great recipe. can I use Sea salt instead of Kosher & also a 13×9 rectangular pan? This truly is the best chocolate cake I’ve ever tasted! Unfortunately I have not tried to make this cake with egg substitutes. Dense-melting in your mouth, not fudgy, not fluffy, moist, rich chocolate flavour but not bitter. The cake pan should only be filled about 2/3 of the way. Fold in until almost fully mixed in (some dark chocolate streaks are also OK at this stage). Thank you so much. Yes you can use natural cocoa powder in place of dutch processed cocoa. . Dini. The texture turned out ok – it was a finer crumb but Iwouldnt say that it was a better crumb. And yes, you can use sea salt as well! So glad you liked the recipe, and it was what you were looking for! You can choose between a dark chocolate buttercream or a sweeter chocolate buttercream following the recipe in the link above. Love the coffee addition! Love simple and deep chocolate cakes and this one is just that! But if you do, it’s still fixable! Sticking with you for all things cake, Yay! Will try out other recipes am very grateful, my passion for baking is growing stronger each time i visit your page. You only want to use coffee with a regular coffee flavor here. Just reading theses small tips have been extremely helpful. Yes, it is possible. With a creamy, melt-in-your-mouth soft buttercream frosting. Beat until … Add the final bit of flour, and fold it into the batter until it’s all FULLY incorporated. I will definitely add this my go-to cake … This Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting is my mom's all time favorite birthday cake! I LOVE your recipes….love love love this cake and frosting even though up until now….i’ve never been a chocolate fan, despite loving chocolate. Instead you could try making the cake with about 8 oz (in weight) of oil. I was born in Sri Lanka and lived in London for most of my life. 1 of 15 CHIFFON CAKE RECIPE. This is recipe is best made as separate layers. I’m so glad you had great results with this cake Anneliise! Also, run a knife along the sides of the cake pan before flipping over to make sure the sides are released properly. But now when i taste the chocolate i don’t want to eat Vanilla and vice versa. Using Dutch cocoa powder for the cake as well as the buttercream, ensures that this chocolate cake has a fantastic depth of chocolate flavor. My kids love cake. You can leave it in the fridge, or on the counter (if it’s not a particularly hot day). Beat the butter and sugar mix further if needed (until light and fluffy). Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. A light, fluffy texture comes from the addition of egg whites, as well as the use of a light hand during mixing. Line the bottom of three 8 inch cake pans with parchment paper (using some … Refrigerate the cake for about 30 mins - 1 hour (or more) until the crumb coating is set. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes. About 2/3 of the batter can be baked in a 9 x 13 cake pan. Hi! This easy recipe makes a delicious classic. I’m so glad you liked the chocolate cake recipe. This can dry up the the sides too. A light and fluffy red velvet cake, with a subtle cacao flavor and naturally-colored (no food dyes here!) Just before serving, sift confectioners' sugar over the top. Allow the cake to cool completely, before getting that frosting anywhere close to it! . My food is a reflection of those amazing experiences! I tried this cake today! As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Crumb coat to keep the cake together. is too warm and the butter will soon become too soft. Beaten egg whites go into the cake batter for a light, airy texture. Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt. The cakes will be done when they are springy to the touch in the center, and the sides are just starting to pull away from the sides of the pan. Apply a thin crumb coating on the cake. (22.5 g)baking powder 1/4 tsp. Decorate: Melt the chocolate in the microwave at 20-second intervals, stirring frequently. Evenly spread the buttercream using an offset spatula, leaving about a ½ inch gap at the edges (see pictures and post for more details). Hi Esha In a standing mixer, whip butter and both sugars until light and fluffy… Frosting was also so so tasty. 165 g (3/4 cup) margarine, at room temperature 250 g (2 1/4 cups) sugar, divided 1 tablespoon vanilla extract 120 g (1/2 cup) plain soy yoghurt 240 ml (1 cup) plain soy milk 400 g (3 1/4 cups) all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ), that are also surprisingly easy. And watch videos demonstrating recipe prep and cooking techniques. A great majority of chocolate cake recipes on the internet are based on the classic Hershey’s chocolate cake. I haven’t made this cake with oil before, so I’m not sure how it will turn out then. Since I’ve gotten a lot of great feedback on my vanilla cake recipe, I decided to share my tried and true, best chocolate cake recipe with you guys today! Hi Tina! Line the bottom of three 8 inch cake pans with parchment paper (using some butter to stick the paper to the bottom). Set aside. I liked the cake made with all purpose flour better. 2 1/4 cups (281 g) cake flour 1 1/2 cups (300 g) granulated sugar 1 1/2 tbsp. Weirdly, my cake didn’t raise! The longer you let the baked cake sit in the pan, the more it will shrink (because of residual heat), and even worse, you may cause the cake to soak up too much moisture on the bottom as the water condenses. Very tasty! Thank you so much for letting me know. The chocolate cake just melts in your mouth, it’s a light and fluffy cake that stays moist for days. My whole family loved it! Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper. But the Hershey’s chocolate cake is really fudgy, rich and moist due to the large amount of moisture in the cake. This sounds so mouthwateringly good! Fluffy, moist, balance of all the flavors. Also make sure to tightly cover the bowl with the remaining batter (for the third layer) with plastic wrap to keep it as fresh as possible, and bake that layer as soon as you’re able to. 13 of 15 Applications This is my easy and foolproof Classic Chocolate Cake recipe, not too fudgy, but perfectly moist, light and fluffy with a close, soft and sturdy crumb, with perfect cake layers, all slathered in a creamy chocolate buttercream! You see, when you add cold eggs to your creamed butter, one of two things will happen. You will start off with greasy yellow butter but you should end with it looking pale yellow, almost white and fluffy because of … Light and Fluffy Chocolate Cake. I hope that helps! 5 Reasons to Love This Coconut Cake Recipe. 1. Check each layer as you go to make sure the cake is even. Tips on how to get tall, perfect cake layers. You could frost it with creamy white icing but it hardly needs it. Plus, it’s easy and quick to make! It reminds me of my favorite doctored cake mix. Red velvet cake has always really intrigued me; is it vanilla, is it chocolate… In the summer months or in a tropical climate, this ambient temp. Then cover it with chocolate shavings, sprinkles, nuts, or nothing at all. I line the bottom of the pans with parchment paper, and then for the sides, I butter and dust with cocoa powder. My Simply Perfect Chocolate Cupcakes are light and fluffy without being overly delicate or wimpy. If you dont want the flavor of coffee, but just to enhance the chocolate flavor, I would only use 1/2 tsp (this would depend on the strength of your espresso powder too though). Thank you so much for letting me know Heather! Use a warm, dry knife to get clean cut lines for the cake. © 2020 Discovery or its subsidiaries and affiliates. I do have an one bowl chocolate cake that is baked in a 9 x 13 pan, but it is fudgier than this cake. It’ll still taste good, but it won’t taste great. I love baking, and I love cooking. I just finished one that's been hanging around the kitchen for 6 days! Your email address will not be published. Thanks for this one! It is super light and fluffy, but very moist, which is exactly what I wanted. Dusting with white flour will give the cake layers a slightly yellowy, white flour crust on the outside, which looks a bit unsightly. So preventing over-mixing is really crucial. Just make sure to measure it by weight, not by cups, because natural cocoa powder packs more tightly in measuring cups than dutch cocoa powder. The cake is moist but airy because of the “chocolate milk slurry” (explained below). This by far the best chocolate cake I ever made. ALWAYS sift the flour. This was quite a surprise to me since it was such a wet thin batter. Another secret to making this classic chocolate cake moist but airy, is to make a “chocolate pudding base”. This will make sure you have an even amount of frosting between each layer. There are few desserts more memorable or more impressive than a truly good chocolate cake. In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Instructions. The cake may need a little extra time to bake if the batter is cold. We enjoyed it for my sons birthday! because I could never find a chocolate cake recipe that baked up everything I wanted and expected in a cake…Until NOW! Hope that helps! Place the second cake layer on top, and gently press down. Add the coconut oil and mix until smooth. Lightly butter and line the bases of 2 x 18cm … Even a hard to please neighbor said it was the best chocolate cake he had ever had. I was curious how changing the recipe to cake flour instead of all purpose would impact the cake. Both the baking powder and baking soda need to be fresh for the cake to rise. Make sure the pans are not touching each other in the oven if possible. Otherwise, the cake wouldn’t rise as much as I would like it to. I sift it thoroughly, even double or triple sift it. Next, add another generous ⅓ of the flour mix and fold it into the batter using the spatula. That’s fantastic, I’m so happy to hear you enjoyed the cake. Tips on how to frost the cake perfectly (or imperfectly!). Yes, the number one secret to baking light and fluffy cakes is whisking sugar and butter together for really long, which is mostly the first step to all my original recipes. But if you’re going for that perfect “messy looking” cake, or you want a sleek looking cake with smooth edges, then you can follow these steps. I was searching for a perfect recipe for a week. Of course, it usually is heavy in fat and calories. Then that’s exactly what you’ve found right here! The crumb is wet and more open, resulting in the cake having a very fudgy mouthfeel. I love your recipes, tried Vanilla and Chocolate and forever these will be my recipes. Beat on medium speed until light and fluffy, about 5 minutes. Mix and fold the batter before measuring it into each pan. But kindly convert for me 3/4 cup of Cocoa to grams, Hi Jessica, it’ll be 75g of cocoa powder. I baked it in 28cm dia pan as one cake (about 40-45 minutes I guess). Will be our new go to recipe. I hope that helps! Butter at room temperature is OK, as long as the room temperature is somewhat cool, about 65-70°F (18-21°C). Serve with very cold milk! I move the cake layers around, until they all look as even as possible, and then gently press down the cake layers. I love the results, sponge is soft n lovely. Another, just had her second baby and moved to Texas. This cake defines a classic chocolate cake for me! I start off by filling the edges of the cake layers (that 1/2 inch gap from the earlier step above), and then apply a thin chocolate buttercream layer to get even and smooth edges. If you do decide to try the cake with oil, I wouldn’t recommend substituting the butter with an equal amount of oil because it can make the cake too oily. It’s still a shallow cake, but it’s light, not dense. Dust the sides of the cake pans with Dutch cocoa powder as well. Also I made this in an aluminium pot on the stove (Indian hack for a oven) Hi there from the UK! Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray. Both cakes are lovely. There’s no point wasting your time (or calories!) To make life easy, I make this chocolate cake in three 8 inch pans for a 3-layer chocolate cake. Preheat oven to 350°. Stir in the buttermilk, vinegar and vanilla, and set aside. Thank you so much! Warm a sharp knife or serrated knife using hot water. 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