Prep Time: 40 mins | Cook Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 12-14 slices
Making cakes from scratch is tedious but fun and fulfilling. And this recipe for the Best Chocolate Cake is one of my favourite cakes that you can easily make from scratch. A beautiful cake, silky, moist, with fluffy crumbs and has a rich chocolate flavour.
2 c. (260 grams) all-purpose flour
2 c. (414 grams) sugar
3/4 c. (85 grams) natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 large Eggs
1 c. (240ml) buttermilk
1 c. (240ml) vegetable oil
1 1/2 teaspoon vanilla
1 c. (240ml) hot water
1 1/4 c. (280 grams) butter, room temperature
1 1/4 c. (237 grams) shortening
9 c. (1035 grams) powdered sugar
2 teaspoon vanilla extract
1 c. (114 grams) natural unsweetened cocoa powder
4–5 tablespoons (60-75ml) water/milk
6 ounces (1 c. | 169 grams) semi-sweet chocolate chips
1/2 c. heavy whipping cream
How to make The Best Chocolate Cake
To Make the Cakes:
Step 1: Line with circles parchment paper the three 8-inches cake pans and grease the sides. Then, prepare the oven. Preheat it to 300 degrees F or 148 degrees C.
Step 2: To a large bowl, whisk the dry ingredients. Add in the eggs, buttermilk, and vegetable oil and mix the ingredients well. Then, to boiling water, add the vanilla, then pour it into the mixture. Stir well.
Step 3: Between the prepared cake pans, evenly divide the batter. Place in the preheated oven and bake for about 30 to 33 minutes until a toothpick inserted in the centre of the cake comes out clean.
Step 4: Take the cakes out of the oven and let them cool for at least 10 minutes before reverting to cooking racks to cool completely.
To Make the Frosting:
Step 5: Meanwhile, beat the butter and shortening until smooth. Gradually add in 4 cups or 460 grams of powdered sugar, beating until smooth. Next, stir in the vanilla and half of the water or milk until smooth. Then, add another 5 cups or 575 grams of powdered sugar, beating continuously until smooth before stirring in the cocoa. Mix well and finally add in the rest of the water or milk until you get your desired consistency.
To Assemble the Cake:
Step 6: Using a large serrated knife, remove the cakes from the domes once cool.
Step 7: On a cake plate, place the first layer and evenly spread around a cup of the frosting on top.
Step 8: Add the next layer and spread in an even layer another cup of the frosting.
Step 9: Top the frosting with the final cake layer and frost the top and outside of the cake.
To Make the Chocolate Ganache:
Step 10: To a medium-sized bowl, add the chocolate chips.
Step 11: Now, heat the heavy whipping cream until it just starts to boil. Pour this into the chocolate chips and let it sit for about 2 to 3 minutes before whisking until smooth.
Step 12: Around the edge of the cake, drizzle the ganache and pour the rest on top, spreading the ganache evenly.
Step 13: Let the ganache firm up a little before piping the rest of the frosting around the top edge and the bottom border of the cake. For this, I used Ateco tip 844.
Step 14: If desired, add a couple of sprinkles to the cake, then serve. Store the cake well covered for up to 3 to 4 days.
Hot water is needed to make the cocoa bloom as bring out the rich chocolate flavour of the cake, but it is okay if you don’t use hot water.
Serving Size: 1 slice, Serves: 14
Amount Per Serving: Calories 941 | Total Fat 49.6g 64% | Cholesterol 38.1mg 13% | Sodium 496.6mg 22% | Total Carbohydrate 127.7g 46% | Sugars 101g | Protein 7g 14% | Vitamin A24% | Vitamin C0%
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