Best Chocolate Cake Ever!

It has been said that the way to, pretty much, anyone’s heart is through their stomach.  If that is the case, buckle up!  It’s time to fall in love!  Straight from The Chocolate Plate is, the easiest Best CHOCOLATE CAKE Ever!

cropped-chocolate-cake-clean-41-e1517989576558.jpgGuittard - Cocoa Rouge Cocoa Powder

This recipe will convince all who try it that you are truly a Michelin star chef.  So roll up those sleeves, slap some cocoa powder on your face and let’s get busy!  Follow my easy, step by step, instructions below and expect perfection.

VIDEO INSTRUCTIONS

Cake Recipe:

1 1/3 Cups – Water
3/4 Cup – Guittard Cocoa Powder(GREAT Cocoa Powder!)

3 1/4 Cups – All-Purpose Flour (Unpacked.  Just scoop the flour, level off with finger and pour into bowl.)
2 1/2 Cups – Sugar
1 1/2 Teaspoons – Salt
4 Teaspoons – Baking Soda

1 1/2 Cups – Buttermilk
1 Cup – Vegetable Oil
3 Large – Eggs
2 Teaspoons – Nielsen-Massey Vanilla

Baked Chocolate Cake
Frosting Recipe:

3 8oz packages – Cream Cheese
3 Pounds – Powdered Sugar

Frosting Instructions:

  1. Soften cream cheese to room temp(heat on microwave-safe plate for 40 seconds in microwave)
  2. Place cream cheese and powdered sugar in a mixing bowl.  Mix until smooth.
  3. Set aside in the refrigerator.

Cream Cheese and Powdered Sugar Finished in Bowl

Cake Instructions:

  1.  Place water in a pot and bring to a boil. Take off heat.
  2.  Dump cocoa powder into water.  Whisk until smooth.  Place in refrigerator to cool.
  3. Combine flour, sugar, salt and baking soda in a large bowl. Whisk together.
  4. Combine buttermilk, oil, eggs and vanilla in a large bowl. Whisk together.
  5. Combine the flour and buttermilk mixture together.  Whisk until combined.
  6. Add the slightly cooled cocoa powder/water mixture to the mixture from step 5.

****Important Step***** – Whisk final batter for 2 minutes straight!

Final Batter Mixture

Baking Instructions:

  1. Fill two, non-stick, greased 9-inch pans, HALF WAY full with the batter. If their is excess just throw it out. *Trick – place parchment paper down in the pan first.  Grease under the parchment and on top (see picture below).
  2. Bake at 325 F for 55 minutes to 1 hour.  Do not open oven until at least 50 minutes has passed!
  3. Once you can stick a tooth pick in the middle and it comes out clean take it out of the oven to cool.
  4. Chill in the refrigerator.

9 Inch Greased Pan

Building Your Cake:

  1. Remove cake from pans.
  2. Crumb coat cake(thin layer of frosting around the cake – See picture).
  3. Place cakes back in the refrigerator for 30 minutes.
  4. Frost the bottom cake fully.  Then place the second cake on top of the first and finish fully frosting the now, double layer, cake.
  5. Slice up and serve to you and your guests! Keep refrigerated when not being served.***Extra*** – Chocolate Ganache topping :Recipe: 1/2 cup heavy cream & 1 cup chocolate. Heat heavy cream to a low boil. Pour over chocolate and then whisk together. EASY!

Crumb Coat

Chocolate Cake Clean 4

Author: thechocolateplate

A Chocolatier On One Mission...To Make The Best Chocolate Recipes Possible And Share Them With YOU!

18 thoughts

    1. We use a variety of chocolates but the main chocolate we stick to is Guittard Chocolate. They are based near San Francisco in California. Valrhona from France is another chocolate we use as well.

    1. I have never tried that cocoa powder. I will pick some up and give it a whirl. I do like full ditched in baked goods when you want a dark color and rich deep flavor.

      1. Hi. I too, would like to know what you think about the dutch cocoa from Costco. have you tried it yet?

      2. You know I said I was going to do that I never did! I am going to Costco tomorrow to pick some up. Stay tuned!

      3. Just ordered it on Amazon! I will get back to you all once I get a recipe out with it.

      4. Hello everyone! I have now tried the cocoa powder from Costco called “Rodelle Gourmet Cocoa Powder”. I thought it was going to be a darker cocoa powder due to it being fully dutched. However, it was fairly light. I used it in one of our new recipes, Crinkle Cookies. It performed well and did better than I thought. Although I liked it I still like my go to of Guittard Cocoa Rouge Cocoa Powder a little better. However, I do feel that this performed well in my first test with it.

    1. It’s a great cake! Just match it with a good cocoa powder of your choice for best results.

  1. I can’t wait to try this recipe. I have a question, for the ganache, it calls for 1 chocolate, chocolate chips?

      1. I made this cake….twice. it was bad news…I couldn’t STOP eating a slice(should I say slices😂). I’ve never worked out so much in my life just so I csn eat another slice. Thank you for sharing this recipe. I never got to the ganache, that would’ve been double/triple trouble. I look forward to bske more of your recipes.

      2. We should start a work out routine at The Chocolate Plate so we can eat more chocolate! I feel your pain and yet I side with your taste buds! Thanks for the comment. We should be launching a new recipe photo contest near the end of June(for the 4th of July). Jump in for some fun with the rest of us if you’re up for it!

  2. So I am horrible at making cakes, but my daughter wanted me to make “The Chocolate Plate’s Best Ever Chocolate Cake” for her birthday. So, a mom has gotta do what a mom has gotta do.

    I know that the quality of chocolate has to make a huge difference in results – so I even drove 45 minutes to our closest World Imports store to pick up the Guittard chocolate chips and cocoa. Taste one Guittard chip out of the bag and you can tell this chocolate is WAY BETTER than the usual chips I get at the Food Lion.

    It was a very easy recipe – though the cakes baked crooked – I just added icing to even them out. Next time I will try to level out the batter in the pan before baking. Thanks so much for the parchment paper tip, and the crumb coat frosting step secret – made the results so much easier and prettier! The ganache was fun and super easy to make, too. This is a cake I can do easily and often. :0

    Anyway – our family just ate the cake and it was delicious! Thanks!

    1. Glad to hear it went well and your family enjoyed the cake! Tips for straight cakes….#1 keep them as level as possible from when you fill the pan until it goes in the oven. #2 use a bread knife to cut the top perfectly level before you frost it. Then just feed the cut off tops to your family! It’s the best part.

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