Chocolate Cake Recipe From Scratch

What an easy chocolate cake! No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Divide between 2 9-inch cake pans.

You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13 inch cake pan. See my recipe notes for details. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Pour batter into prepared pans.

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition.

Pour batter into a greased and floured 13x9-in. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Pour evenly into the prepared pans. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.

Combine flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with water.

In a small bowl, combine the cocoa powder and coffee with a whisk. Add the dry ingredients and stir until smooth. Spoon the batter into the prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Let cool completely before unmoulding. Pour batter into prepared pan. Bake in preheated oven for minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.While cake is cooling, prepare frosting.

Combine softened butter, powedered sugar, cocoa powder, vanilla extract, and milk in a large bowl. Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely. This is my favorite homemade chocolate cake recipe.

With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake too. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. You can also prepare this chocolate layer cake as a sheet cake, too. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

Mix on low until dry ingredients are thoroughly combined. One of the nicest things about this chocolate cake recipe is how easy it is. I was really concerned regarding the consistency of this cake after I added the hot water and it became very liquid. But I stuck with it and I'm glad I did!

I used two 8-inch cake pans, buttered and dusted with cocoa powder and lined with parchment as the recipe suggested. Then I let the cakes cool in the pans for 20 minutes as instructed. The result was a lovely, delicious cake with a delicately soft and moist texture. I wish the recipe addressed this point, because if you follow the instructions to the tee this cake will be a hit.

Yes, the batter was more watery than expected, but the result was phenomenal. The BEST chocolate cake I've ever made! And I've made some crummy recipes. It's so moist and chocolatey and just perfect.

My family demolished the entire cake in 20 minutes. It didn't even need the frosting and I love frosting. I also reduced the sugar to 1 1/4 cup like someone recommended and it was plenty sweet. You DON'T need 2 cups of sugar. I thought it was going to be too runny and thin after the hot water but it's truly the best chocolate cake recipe ever invented.

Thanks so much I'll definitely be making it again. One of the best cake recipes your ever going to find. Been cooking cakes for over ten years this recipe is easy moist texture and elasticity is perfect for chocolate cake. The type of cocoa is crucial. I've cooked it twice first time used a dark cocoa it was good but the dark chocolate enhanced the salt so it tasted a tad salty.

So next time if using a dark cocoa will omit the salt. Second time used good quality standard cocoa and came out great. Also used a diluted espresso instead of plain water. Also glad the writer noted the runniness of the mix abit worrying at first. Use a nice quality cocoa powder, fresh ingredients and remember to balance the sweetness with a bit of salt. Follow the recipe below for the most moist and fluffy chocolate cake imaginable.

Don't over bake your layers! Watch the batter and remove from oven when the centers spring back when pressed lightly and the edge starts pulling away from the pan. In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer). Beat in the confectioner's sugar slowly.

Slowly mix in the ¼ cup of cocoa powder. You may add the optional vanilla and espresso at this step. Mix until you have a fluffy, even consistency. Beat in the melted and cooled chocolate ganache.

Hi Erin, I used only the chocolate cake part of this recipe. I was looking for a reliable basic chocolate cake. The batter tasted great and I love that you bloom the cocoa before adding it to the batter. However, you do not state to refrigerate the cocoa, water milk mixture to cool it before adding to the batter. Mine was cooled but still a bit warm when I added it causing the batter to curdle. Another problem arose when filling the pans.

I used the batter to fill 12 jumbo ice cream cones and poured the remainder into 2 8" pans. It was way too much batter for 8" pans. Even after filling the cupcake cones! If using 8" pans that are 3" deep, it might work, but my 8" x 2" pans were overflowing by the time they were finished baking. Everything is still usable, but you should specify a deeper pan or move to a 9" pan instead. Grease the bottoms of two 8 or 9-inch round cake pans, and line with parchment paper.

In a large mixing bowl, combine the dry ingredients Granulated Sugar, All Purpose Flour, Cocoa Powder, Baking Powder, Baking Soda, and Salt. Add Milk and Butter; beat on medium speed for 2 minutes. Add the Eggs and Vanilla Extract. I made this on Sunday for my pastor's birthday. I kept cutting and serving it until is was all gone! Everyone, absolutely everyone, loved it!!

It is rich and moist with a really good crumb. When paired with the luscious dark chocolate buttercream, it just takes it over the top. This will be my new "go to" for dark chocolate cake. I baked it in two 10 inch pans which are 3 inches deep and adjusted the cooking time accordingly. Preheat oven to 350 degrees.

Spray a 13x9 inch baking pan with cooking spray. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Spray a 13×9 inch baking pan with cooking spray. Absolutely one of The best chocolate cakes I have ever made. Moist, rich chocolate flavor, and lots of rave reviews from my harshest critics.

They all loved it and her teacher who is always on a diet and never eats the children's cakes actually ate one and took a piece home! I will be making it again, later today. I have a birthday girl this will be perfect for. There was a cake for every month. This was June's cake, which is very similar to this recipe, just butter instead of oil, and a little less sugar.

You should re-issue that issue! Excellent repetoire that I refer to again and again. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth .

Remove bowl from mixer and stir in hot coffee with a rubber spatula. Add 1 teaspoon salt and 1 ½ cup granulated sugar and whisk. This pictured cake is a combination of chocolate buttercream and mock-devil's food cake.

You know the Devil's Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. That's where the name Devil's Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. Just made the perfect chocolate cake. I always adore Nigella's baking.

I wish I could share a picture. I increased cocoa for 50g and add full cream yogurt as I didn't have sour cream. Also added expresso instead of hot water in the icing and some chocolate chips into the batter as well as on the top of the cake.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add one third of the mixture to the mixer and mix on low speed to combine. Add half of the cocoa/milk mixture and mix to incorporate. Repeat, alternating between the dry and wet ingredients, until both are fully incorporated and the batter is smooth. Preheat the oven to 170 C or 340 F for at least 15 mins. Grease a 8 inch round cake pan.

If you do not have an 8 or 9 inch pan, check my pro tips section below to use other pans. I highly suggest using parchment paper to line the cake tray. This way the eggless chocolate cake comes out of the pan easily. If you do not have it, then drizzle some flour all over on the sides and bottom.

Invert it & pat it off over the kitchen sink to remove the excess flour. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.