You could totally have fun and get creative with flavors and fillings here as well. That allows you to focus your energies on the Chocolate Swiss Meringue Buttercream, which truly takes this cake to another level.
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You don’t even need a mixer for the batter. The cake batter itself is so crazy easy to whip up. When this best chocolate cake comes out of the oven, the tops of the layers are actually shiny and slightly crackled almost like a brownie. Oh no, I could eat this cake and the chocolate frosting weekly… for eternity!
#Chocolate cake fromscratch professional#
As a professional baking blogger I know this is basically heresy.īut I just find the majority of cakes out there to be either dry and bland, sickly sweet and artificial tasting, or so light in texture that I would rather have a brownie. Top with sprinkles, if desired.I have a confession to make. Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy.ġ4. Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.ġ3. Add remaining powdered sugar and cocoa and mix until smooth.ġ2. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.ġ1. Add 2 cups of powdered sugar and mix until smooth.ġ0. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.ĩ. Remove cake from oven and allow to cool.Ĩ. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.ħ. Scrape down the sides of the bowl as needed to make sure everything is well combined.Ħ. Slowly add the hot water to the batter and mix on low speed until well combined.
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Add the wet ingredients to the dry ingredients and beat until well combined.ĥ.
![chocolate cake fromscratch chocolate cake fromscratch](https://www.happyfoodstube.com/wp-content/uploads/2017/09/chocolate-bundt-cake-pic.jpg)
Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.Ĥ. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Preheat oven to 350☏ (176☌) and prepare a 9×13 inch cake pan with non-stick baking spray.Ģ. The other one will always remain the MOISTEST cake ever (like seriously, it’s nutty), but this cake truly is moist and tender and SO good! And the 9×13 cake size is classic and easy to transport so you can have chocolate cake all day, err-y day. I really am in love with this cake! It’s a nice change from the slow-bake version if you’re looking for something easy and quick to throw together. It’s just as chocolatey, but the whipped, light texture goes perfectly with the moist cake. The frosting on top is also to die for! It’s my usual chocolate frosting, but this time I beat it for a few minutes to incorporate more air and have more of a whipped frosting. The final result is perfect and so delicious! The Best Chocolate Frosting for Chocolate Cake Reducing it a touch and leaving more milk makes it a little lighter and softer. Oil adds great moisture to the cake, but too much makes it a bit of a firmer cake. I ended up with a little more milk than oil. I primarily went back and forth on the oil and milk. They all have similar effects on the cake, but produce slightly different results. I played around with decreasing the milk, oil and water. There was a fair amount of experimenting, but the big thing was decreasing some of the liquid so allow for a quicker baking cake. I wanted to be sure it was just as tasty though! Surprisingly, that wasn’t as easy of a task as I’d expected. Well since the other version is a slow bake cake that bakes at 300 degrees and that can sometimes throw people off, not to mention it takes longer to bake, I decided to make a version that bakes at the usual 350.
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Problem is, when you already have an amazing chocolate cake, how do you make the best even better? Plus, not everyone has the same idea of the “perfect” cake, so variety is good.Īnd when you bake as much as I do, every so often I decide it’s time for something new. Love it! But I’m not one to be satisfied with just one version of a classic. I still get major heart eyes for that cake. You may or may not have already tried my Best Chocolate Cake. Today we are starting with chocolate cake! One of my goals over the next few weeks is to provide you with the best of the best as far as basics are concerned. For me, that often begins with having the right base cakes – meaning a wonderful vanilla and chocolate cake (or cupcake, cheesecake, etc). It can be so hard to find just the right cake and it’s always my goal to give you that. If there’s one thing I love about this blog, it’s getting to play around with new recipes and share them with you. The Best Chocolate Frosting for Chocolate Cake.