Baking cake recipes

Easy Chocolate Cake Recipe

October 20, 2016
Easy Chocolate Cake

EASY CHOCOLATE CAKE RECIPE

Homemade Cake Recipes

 

 

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On this segment you’ll learn to make this chocolate cake recipe from scratch. The batter can be mixed by hand a hand-held or a kitchen-aid mixer.  If your using a mixer please remember to mix/blend the ingredients on low speed.

PANS

Grease using (baking spray, butter or shortening) and line the (2) 8″ round pans with parchment rounds.
If using butter, soften in the microwave for 15 seconds before applying it to the pan.

If mixing by hand; use a stainless steel or glass (Pyrex type) bowl.

BATTER

1. Place the cocoa powder through a sifter. Hershey’s and Ghiardelli offer fabulous unsweetened type cocoas.

2. Begin whisking the cocoa and water mixture until it’s fluid and smooth in consistency similar to
chocolate milk. Make sure the mixture is completely smooth.  Set it aside to cool for 15 minutes or so before adding the eggs; otherwise, you’ll  end up with a chocolate scrambled egg concoction.

3. Next, blend the dry ingredients—granulated sugar, salt, and baking
soda.  Whisk the all-purpose flour into the other dry ingredients. This step eliminates lumps in the flour and evenly distributes the ingredients.

4. Add the oil, vanilla extract and eggs to the cooled cocoa mixture.
Please make sure the cocoa mixture is cool enough (room temperature) so that it
doesn’t cook the eggs .

5. Stir  the  wet  mixture  into  the  dry  and  blend  until  the  two  are  thoroughly
combined. Remember that flour, especially all-purpose flour, has the tendency
to become somewhat elastic when over-mixed. Don’t over-mix the wet and dry ingredients aggressively. Over-mixing can cause the the cake to have a tougher structure.  Don’t beat the dry and wet ingredients; just mix them until the
flour is thoroughly distributed and you don’t see any lumps.

6. Divide the batter into two pans and place them into a 350 degree, preheated oven immediately.

Testing for Doneness

Gently Poke the center of the cake and watch for it to spring back.
Insert a toothpick or a bamboo  skewer into the center
of  the  cake  and  lift  it  out until in comes out clean or accompanied by a few crumbs.

If  the toothpick looks wet, that’s an indication that the center of the cake hasn’t baked
all the way through. Continue baking in 3 minute intervals until you achieve doneness.

Remove the cake from the pan after  15-20 minutes, and allow it to
cool completely before frosting.

 

Easy Chocolate Cake
Easy Chocolate Cake Recipe
Print Recipe
(2) 8" round pans OR (2) 9" round pansCheck 27 minutes in to avoid over-baking
    Servings Prep Time
    8-10 people 15 minutes
    Cook Time
    28-32 minutes
    Servings Prep Time
    8-10 people 15 minutes
    Cook Time
    28-32 minutes
    Easy Chocolate Cake
    Easy Chocolate Cake Recipe
    Print Recipe
    (2) 8" round pans OR (2) 9" round pansCheck 27 minutes in to avoid over-baking
      Servings Prep Time
      8-10 people 15 minutes
      Cook Time
      28-32 minutes
      Servings Prep Time
      8-10 people 15 minutes
      Cook Time
      28-32 minutes
      Ingredients
      • 3/4 cup unsweetened cocoa Hersheys, Nestle or Gourmet brand cocoa
      • 2 cups white granulated sugar
      • 1 3/4 cups boiling water
      • 3/4 cup canola oil or safflower oil
      • 2 large eggs
      • 1 teaspoon vanilla extract
      • 2 1/2 cups all-purpose flour
      • 1 1/2 teaspoons baking soda
      • 1/4 teaspoon Salt
      Servings: people
      Share this Recipe

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