The Best Chocolate Cake EVER!

The BEST and MOST used recipe from The Chocolate Plate! Bringing back The 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

Best Chocolate Cake EVER FEATURED

Author: thechocolateplate

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

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