This Chocolate Layer Cake is so moist and delicious. Great Chocolate Frosting Recipe included. Make it for your next Birthday Cake or dessert.
CHOCOLATE CAKE
My daughter just turned 13. If you are counting, and we for sure are…that makes THREE teenagers and one pre-teen all under one roof. Things are getting interesting over here! I need chocolate…lots and lots of chocolate. It’s a good thing my daughter LOVES chocolate too. She requested a Chocolate Layer Cake for her birthday…and boy did this one deliver!
CHOCOLATE CAKE RECIPE
This is our very favorite Chocolate Cake Recipe. This cake is so delicious. It has a great Chocolatey taste and is so moist. I really don’t love the word “moist” but I have no other word to describe it. The frosting is also really tasty too. It has a great flavor and isn’t too sweet. Now, personally, I am not a big frosting fan. I prefer a little bit of frosting to cake ratio. But my daughter requested LOTS of frosting…so I tried to deliver.
5 from 2 votes
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Chocolate Cake Recipe
Servings16servings
Calories846kcal
AuthorAmy
Ingredients
CHOCOLATE CAKE
2cupsflour
2cupssugar
3/4cupcocoa powder
2tspbaking soda
1tspsalt
2large eggs
1cupbuttermilk
1cupvegetable oil
1 1/2tspvanilla
1cupboiling water
CHOCOLATE FROSTING
1 1/4cupsbutter
1 1/4cupsshortening
9cupspowdered sugar
2tspvanilla extract
1cupcocoa powder
4-5tbspmilk
Instructions
Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
Add all dry ingredients to a large bowl and whisk together.
Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
Add vanilla to boiling water and add to mixture. Mix well.
Pour into three 8 inch cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comesclean.
Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Make icing while cakes cool.
Beat together butter and shortening until smooth.
Slowly add 4 cups of powdered sugar and mix until smooth.
Add vanilla and 1-2 tbsp water or milk and mix until smooth.
Add another 5 cups of powdered sugar and mix until smooth.
Add cocoa and mix until smooth.
Add milk until the right consistency.
Place first layer of cake on cake plate. Spread about 3/4 cup of icing on top in an even layer.
Add second layer of cake and add another 3/4 cup of icing on top in an even layer.
Add final layer of cake on top and ice the outside of the cake.
Finish of with sprinkles or other decoration.
Nutrition Facts
Chocolate Cake Recipe
Amount Per Serving
Calories 846Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 26g163%
Trans Fat 3g
Cholesterol 61mg20%
Sodium 460mg20%
Potassium 200mg6%
Carbohydrates 111g37%
Fiber 4g17%
Sugar 92g102%
Protein 5g10%
Vitamin A 504IU10%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This cake is so good, you might not want to wait for a special occasion to make it. I think I should have a slice every day…you know…to counteract having to live with THREE teenagers :).
CAKE RECIPES
Looking for some more crowd pleaser dessert recipes? Sharing our favorites below:
Coconut Cake
Best White Cake Recipe
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Ombre Cake
Lemon Raspberry Poke Cake
Chocolate Zucchini Cake
Peach Cake
Strawberry Pound Cake
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Apple Cake
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Earthquake Cake
BUNTING
For the cake bunting, I simply cut some little triangles out of some fun scrapbook paper and taped them onto a piece of baker’s twine which I then tied to some bamboo skewers. Simply stick into the cake!
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About Amy
Amy Huntley is the owner/author of The Idea Room. A mother of five, who enjoys sharing her love of all things creative in hopes of inspiring other women and families. Never miss a creative idea that she shares by connecting with her here, or read more of her posts.
Brown Sugar Lends Caramel Undertones And Helps Lock In Moisture. Incorporating brown sugar into your chocolate cake recipes can elevate them from good to unforgettable. Tasting Table's recipe developer, Molly Allen, demonstrates this beautifully in her elegant yet simple death by chocolate cake recipe.
All this means that adding mayonnaise to the cake batter boosts the moisture of the final product—and leaves none of its characteristic taste. Testing showed that using oil or butter instead of mayo made for a drier cake, but keeping the eggs in addition to the mayonnaise improved richness and springiness.
Sinha suggests considering the bake time, too: “Just like with brownies, if you underbake a chocolate cake by five to seven minutes, depending on your oven and timings, then it will be moist.”
Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.
Brown and white sugar also have unique flavor profiles. Brown sugar has a deep, caramel or toffee-like flavor due to the added molasses. For this reason, it works well in chocolate cakes and cookies, as well as rich fruit cakes.
In a pinch, dark brown sugar can be substituted for light brown; however, when baking recipes sensitive to moisture and density (such as cakes) the difference in moisture content between can affect how well the cake rises. Swapping the two will also affect the recipe's taste and color.
So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.
Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.
When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.
Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds. That's what I landed on for my Red Velvet Cake recipe!
Baking with Sour Cream: The creamy texture of sour cream makes baked goods more moist than if you used milk. This makes sour cream an excellent choice for recipes that are known to have drier results, like sponge cakes.
When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.
Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy. An aqueous solution of baking soda turns red litmus blue. It is also used in soda acid fire extinguisher.
Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.
Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don't make the pudding.) The mix adds additional flavor, moistness, and a denser texture.
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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