- Blend the cocoa and butter. The first thing you want to do is place the cocoa powder and softened butter in a bowl.
- Fill a saucepan or double boiler about 1/4 full with water (1 cup).
- Blend in the milk and sugar. Stir the paste, and add the milk and sugar gradually. Mix well until the paste is smooth and creamy.
- Pour the mixture into a mold or ice cube tray using a piping bag. This will give your chocolates a beautiful swirl on top.
- Take the chocolates out and dust with powdered sugar. Did you make this recipe? Can water be added to the cocoa and butter paste?
Preheat oven to 350°F/175°C.
What is the best way to make a chocolate cake?
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. 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. Batter will be thin.
How much cocoa powder do I need to make a chocolate cake?
Take 220g (2 cups) of coca powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. Take 160g (3/4 of a cup) of butter and put them in bowl containing the cocoa powder.
How to make a cocoa butter cake?
Take 220g (2 cups) of coca powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. Take 160g (3/4 of a cup) of butter and put them in bowl containing the cocoa powder. Using a spoon grind bigger pieces of cocoa powder. I recommend chopping the butter in smaller pieces for easier processing.
How to make cocoa pudding?
Take 220g (2 cups) of coca powder (make sure you take as finer powder you can find, look at the picture) and put them in a bowl. Take 160g (3/4 of a cup) of butter and put them in bowl containing the cocoa powder. Using a spoon grind bigger pieces of cocoa powder.
How do you add cocoa powder to a recipe?
Substitute 1/4 cup (equal to 4 tbsp.) cocoa for 2 tbsp. of general purpose flour in a recipe for cookies or something like nut bread. Unless you’re sifting the flour, stir the cocoa into the moist ingredients, especially if the recipe starts with creaming butter and sugar together.
What makes a cake moist and fluffy?
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.
Can you add cocoa powder to chocolate cake mix?
It’s all about adding ingredients to the cake mix to give the cake better texture & taste. Adding additional dry ingredients to the cake mix like flour, sugar and cocoa powder will improve the structure and texture of the cake.
Which cocoa powder is used in cake?
Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes.
Can you add cocoa powder to yellow cake mix?
If you find yourself craving chocolate cake only to find a classic yellow or white cake mix in your pantry, you can add 1/4 cup of cocoa powder to your cake batter for a complete chocolate transformation.
Does cocoa powder have flour in it?
Cocoa Powder – YES.
All pure, dark cocoa powders should be gluten-free. Hot cocoa mixes are another story; look out for malt and other additives.
Do you pack cocoa powder?
Sifting also ensures the most accurate measurement: Taking a big scoop of cocoa powder straight from the container, which is lumpy and packed down, likely has more volume than the recipe calls for, leaving you with a cake that’s dense instead of light and fluffy.
What are the two types of cocoa powder?
There are two types of unsweetened cocoa powder: dutch-processed and natural. The two have different chemical properties and, therefore, different little jobs in a recipe.
Is cocoa powder healthy for you?
Cocoa powder is rich in theobromine, which helps to reduce inflammation and can protect you from diseases such as heart disease, cancer, and diabetes. Since cocoa is rich in phytonutrients but low in fat and sugar, the calories you get from cocoa powder will be packed with healthy chemicals.
How do you take the bitterness out of cocoa powder?
Another option is low-fat cocoa powders, but the process used to extract the fat typically accents the bitter overtones. To offset the bitterness, tried-and-true recipes instruct hot cocoa makers to mix the cocoa with water, sugar and a pinch of salt (to round out the flavors) over low heat to form a paste.
What is better for cakes baking soda or baking powder?
Baking soda helps baked goods brown better. And that’s because browning occurs better in alkaline batters – add some baking soda to a batter with baking powder, and it’ll get to work neutralizing acids, turning them alkaline and encouraging browning.
What does milk do in cake?
Milk is a nutrient-rich white fluid secreted from the mammary glands of female mammals. In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk.
Which ingredient makes cake soft?
Cake flour, which is more finely ground and contains less protein than its all-purpose counterpart, is a major contributor to how soft and the overall weight of a cake. Since cake flour has less protein, less gluten is formed. Without all of that gluten, the cake becomes less dense, airy, and smooth.
What does cocoa powder do in baking?
Commonly used in baking, cocoa powder adds chocolate flavor and a brownish to red color.
What can you add to a cake mix to make it more moist?
To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for. Add sugar and flour to the dry mix. Add 1/4- 1 cup sugar and flour to your cake mix. Use coffee instead of water for chocolate cakes.
How do you turn a yellow cake mix into chocolate?
To begin this recipe, add 1 box of Duncan Hines classic yellow cake mix to a large mixing bowl. Next, add 1 small box of Jello Instant Chocolate pudding mix (3.9 oz size) to the bowl. Add 6 level tablespoons of Hershey’s natural unsweetened cocoa powder. This step is very important.
Are baking cocoa and cocoa powder the same?
Baking cocoa is a more processed version of cocoa powder and is often known as “Dutch Processed Cocoa”. Baking cocoa is made by alkalizing cocoa powder by washing it in a potassium carbonate solution to neutralize the acidity and create a sweet, rich flavor.
Can I use Cadbury cocoa powder for baking?
You can, of course, use other cocoa powder – all cocoa powder will work. However, I would not recommend using Cadbury’s hot chocolate powder. Whilst the hot chocolate powder makes the best hot chocolates, it’s not the best for cakes.
What’s the difference between cocoa powder and baking cocoa?
What is baking cocoa? Over time, like much else, we have developed a more processed version of cocoa powder known as “baking cocoa”. This is often referred to as “Dutch Process Cocoa” and it means that the cocoa powder has been alkalised by washing it in a potassium carbonate solution.
How do you make homemade cake from scratch?
How to make the best chocolate birthday cake from scratch?
– Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans. – In a large bowl, stir together brown sugar, peanut butter, and oil until combined and creamy. – In a medium bowl, sift together flour, baking powder, baking soda, and salt. – Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
How to make chocolate cupcakes from scratch?
How to Make Chocolate With Cocoa Powder
Article to be downloaded article to be downloaded When it comes to making chocolate from scratch, the process of utilizing cacao beans and processing them is a job best left to specialists and people with a lot of spare time.We can all agree that when you want chocolate, you don’t want to be kept waiting!Relax, the solution is already in front of you: create chocolate out of the items that you (usually) have in your pantry or refrigerator.
- The chocolate will melt in your mouth and you’ll be able to savor it in no time.
- 2-1/2-cup (220-gram) cocoa powder
- 3/4 cup (170-gram) butter, melted at room temperature
- 1/2 cup (100-gram) sugar (ideally powdered)
- 2/3-cup (150-milliliter) milk
- 1/4 teaspoon salt (optional).
1 Combine the cocoa and butter in a mixing bowl. The first thing you should do is combine the cocoa powder and melted butter in a large mixing dish. Stir them together until they’re well-combined and a paste forms. Transfer the chocolate mixture to a mixing bowl. a (or the top of a double boiler).
2 Fill a pot or double boiler with water until it is approximately 1/4 full (1 cup).Placing the chocolate mixture on top of the saucepan or double boiler and heating the water in the lower half of the pan to barely boiling over low heat will result in a smooth chocolate sauce.Cook, stirring often, until the mixture is hot.
- Scrape the chocolate off the edges of the pan using a rubber spatula on a regular basis to prevent burning.
- Re-add the paste to the blender and process until smooth, after it is hot (but not quite cooked).
- Promotional material
- 3 Combine the milk and sugar in a separate bowl. Stir the paste until it is smooth, then gradually add the milk and sugar. Mix until the paste is smooth and creamy, about 5 minutes. Using a fork, taste the mixture and adjust with extra sugar or salt as needed.
- Using a piping bag, pipe the mixture into a mold or ice cube tray to freeze. This will give your chocolates a lovely swirl pattern on the top. Alternatively, you can just use the spatula to transfer the mixture to the mold—either method is effective. Place the mold in the freezer for a few minutes to allow the chocolate to solidify. It might take up to ten hours to complete this task.
- Remove the chocolates from the oven and sprinkle with powdered sugar. Enjoy! Advertisement
- Question Add a new question Question Is it possible to add water to the chocolate and butter paste? Don’t add water since it will affect the texture of the chocolate and make it less tasty. Is the water actually absorbed into the chocolate or is it only employed to make noise? It is not permissible to put water into the chocolate. It may be brought to a halt by even a modest amount of liquid. The water is just used to bring the chocolate up to temperature. Place the chocolate mixture in a bowl on top of the water in a saucepan, allowing it to melt together while it cooks.
- Concerning the Question If I don’t have a double boiler, what should I use instead? Make use of a container with a thick bottom. Place a small bowl on top of the container
- the bowl should not come into contact with the water within the vessel. Utilize this configuration if you desire a double boiler.
- Question Is it possible to manufacture chocolate out of hot chocolate powder? As far as I’m aware, hot chocolate powder is simply cocoa powder with sugar or sugar replacement added to it
- therefore, if you use hot chocolate powder, reduce the amount of sugar you use or leave it out altogether. When I make this recipe, how much chocolate will I get? This recipe will yield around one or two chocolate bars in size.
- Question Is it okay if I melt the butter? This is most likely not a good idea. Alternatively, the mixture may become overly watery, in which case you will need to add extra cocoa powder. For the first 48 hours, my chocolate did not freeze. Was it as a result of my increasing the amount of milk? Yes. It will absolutely get hard if you put it in the freezer for an extended period of time. Question: Does the chocolate become hard chocolate or does it retain a soft texture, like truffles? If you consume the chocolate immediately after taking it out of the refrigerator, it will be hard. You may, however, leave the chocolate out of the fridge for a short period of time to allow it to soften a little. This might give you a texture that is akin to truffles.
- Question I’m wondering if adding a cup of water to the mix would create an issue. Is there any way I can get rid of the water? The chocolate will no longer be creamy, but will instead become watery in consistency. There is no effective technique to get rid of it.
- Question What can I use for butter in this recipe? If you don’t have yogurt or sour cream on hand, you may use cream cheese. If I run out of butter, I prefer to use half cream cheese and half sour cream to make a substitute.
More information on the replies Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome.
- It is important not to use too much milk, since this will result in the paste being excessively runny. If this occurs, a small amount of cocoa powder can be added.
- If you want a traditional form, use an ice cube mold.
- Attempt to incorporate a range of foods that you love, such as almonds or berries.
- Make extra cream by lifting the paste from the bottom and placing it on the top with a wooden spoon.
- Molds can be purchased at an arts and crafts store.
- Adding too much water causes the chocolate to seize (to bunch up and clump together).
Thank you for submitting a suggestion for consideration! Advertisement It is possible that it will take more than 10 hours to freeze.
Things You’ll Need
- 2-quart saucepan
- Food processor
- Mold or ice cube tray
About This Article
Summary of the ArticleXTo create chocolate using cocoa powder, combine 2 cups cocoa powder and 3 1/4 cups melted butter in a blender until it forms a paste; set aside.Fill a double boiler halfway with water, then set the chocolate on top of the boiler and cook to a simmer over low heat, stirring occasionally.In a separate bowl, combine 12 cup sugar and 2/3 cup cocoa powder, stirring until the chocolate is smooth and creamy.
- Pour the chocolate into a mold and let it aside to cool completely before dishing it up!
- Continue reading for simple molds you may find around your house, as well as instructions on how to create chocolate using an ice cube tray.
- Did you find this overview to be helpful?
- The writers of this page have together authored a page that has been read 1,657,809 times.
Introduction: Homemade Chocolate Using Cocoa Powder
The majority of us are unable to obtain cocoa beans in our current location, or the price is prohibitively high.With this straightforward Instructable, I’ll teach you how to create wonderful chocolate at home using only the most basic components, which are either readily available at home or can be purchased at a nearby grocery for a reasonable price.For your convenience, I have written down all of the measurements in both metric and American system; please let me know if my conversion from metric to American system was incorrect.
Step 1: Ingredients
The following are the materials you will need for this Instructable: 150 mL (2/3 cup) of skimmed milk Cocoa powder (about 220g) (2 cups) 160 g (about 3/4 cup) butter 230 mL of water (1 cup) 30g flour (about a quarter of a cup) Sugar (120g, or half a cup) is used. – If at all feasible, use powdered sugar instead of regular sugar
Step 2: Step 1
In a large mixing bowl, combine 220g (2 cups) of coca powder (be careful to use the finest powder you can get; see the photo for reference).Stir well.Take 160g (3/4 cup) of butter and place it in a mixing bowl with the cocoa powder to make a paste.
- Grocery store-bought cocoa powder can be ground with a spoon.
- It is preferable to cut the butter into smaller pieces so that it may be processed faster.
- In a blender or a food processor, blend the contents of the bowl until they form a fine paste (see the final photo).
- If you don’t have access to a blender or a food processor, you may use a conventional mixer for the task, but be warned that it will be a mucky mess!
Step 3: Step 2
Place the paste you created in the previous step in a saucepan with 230ml (1 cup) of water in it and heat it up.Heat it until it is hot but not boiling, then remove from heat.Return the fluid to the mixing bowl and, while the mixture is still hot, add 150ml (2/3 cup) of milk, 30g (1/4 cup) of flour, and 120g (1/2 cup) of sugar.
- Put the mixture in a food processor or mix it by hand until all of the lumps have been eliminated.
Step 4: Step 3
Placing the chocolate in various molds, ice cube trays, and bowls to create various chocolate shapes and placing them in the refrigerator or freezer for at least 6 hours is recommended. After the chocolate has cooled, carefully remove it from the mold with a knife and enjoy your handmade chocolate.
5 People Made This Project!
Chocolate Cake from Scratch
The original recipe yields 16 servings (as written). The ingredient list has been updated to match the number of servings stated.
- Checklist for Instructions Firstly, preheat the oven to 350 degrees Fahrenheit (175 degrees C). Prepare a 10×13-inch baking pan by greasing and flouring it. Advertisement
- Step 2Combine the flour, cocoa powder, baking soda, and baking powder in a large mixing basin. In a 2-cup liquid measuring cup, combine the milk, coffee, and vanilla essence
- set aside.
- To make the frosting, in a large mixing basin, whisk together the sugar, vegetable oil, and eggs until smooth and creamy. Add the flour mixture in two batches, alternating with the milk mixture, and whisk the batter for a few seconds between additions. The batter will be quite runny. Pour the batter into the cake pan that has been prepared.
- Step 4Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the middle comes out completely clean. Remove the pan from the oven and set it aside to cool completely
Alternately, you may construct a 2-layer 9-inch round cake or 24 little cupcakes.
Per serving: 240 calories; 3.6 grams of protein; 40 grams of carbs; 8.4 grams of fat; 21.7 milligrams of cholesterol; 203.2 milligrams of sodium Nutrition in its entirety
Chocolate Cake Mix
My life has now been completed with the addition of this homemade chocolate cake mix.There was a period in my life when I honestly believed that the only way to prepare a cake was to open a box.I was wrong.
- It wasn’t until I became fascinated with making my cakes from scratch that I discovered that handmade cake mixes were even an option.
- It wasn’t until my sister Julie shared her recipe for yellow cake mix with me that I decided to try my hand at making this chocolate cake variant.
- Dessert tonight will be a winner-winner chocolate cake.
- Until next time, packaged mixes containing chemicals and unnatural components are out.
- There’s a new cake mix in town, and it’s really simple to make!
- When I shared my homemade yellow cake mix with friends and family last year, it was a big hit!
- I had no clue that so many people were seeking for an alternative to pre-made boxed mixes until I started investigating.
- Aside from that, it’s pretty much the greatest yellow cake you’ll get anywhere, in my view.
- And now there’s a chocolate version to enjoy as well!
- The components are the same as before…
except for the chocolate.
To Make This Homemade Chocolate Cake Mix You will need:
- Natural cocoa powder
- baking powder
- kosher salt
- unsalted butter
- cake flour (you may use all-purpose flour, but the crumb texture will be different).
Into a large mixing bowl, combine the following ingredients: 2 cups cake flour, 1-1/2 cups sugar, 1/2 cup cocoa powder, 1 tablespoon + 1 teaspoon baking powder, and 1 teaspoon kosher salt.When creating this cake mix, be sure to design it in a highly cool sand art shape because it is a critical stage in the process.Kidding.
- Use a whisk to mix the ingredients.
- We’re almost finished.
- Seriously, you can see how simple this is, can’t you?
- Drop in 4 tablespoons of melted unsalted butter and mix it into the dry ingredients with a pastry cutter until everything is well combined.
- Simply keep in your refrigerator in a glass or plastic container with a tight-fitting cover due to the presence of the butter in the recipe.
- Afterwards, you’ll have a handmade chocolate cake mix at your disposal!
Give Homemade Cake Mix As A Gift:
For homemade chocolate cake mix that you wish to give as a present, skip the butter and keep everything in a glass jar with an airtight cover.On a note card, write down the remaining ingredients (don’t forget the butter!) and then the recipe directions (start by creaming the butter, vanilla, and eggs, then add the dry ingredients, water, oil, and so on) and tie it around the jar with string to keep it in place while baking.
Make The Cake:
The cake recipe is provided below; however, if you would like to view a step-by-step for creating the cake and icing, please visit this page.
Other Homemade Cake Mixes:
Yellow Cake Mix is a cake mix that is yellow in color. White Cake Mix is a type of cake that is white in color. Cake Mix with Sprinkles Enjoy! And do let me know if you make this Homemade Chocolate Cake Mix recipe and how it turns out! Take a picture and share it with me on Twitter or Instagram! Recipe yields one serving.
Homemade Chocolate Cake Mix
- Say goodbye to those boxed cake mixes from the grocery store and hello to your new best friend, homemade chocolate cake mix! 1 box of cake mix is approximately the same amount. Preparation time: 5 minutes 5 minutes of additional time Time allotted: 10 minutes Cake flour, 112 cups granulated sugar, 1/2 cup natural unsweetened cocoa powder, such as Hershey’s, 4 teaspoons baking powder, 1 teaspoon kosher salt, 4 tablespoons softened unsalted butter, 2 teaspoons baking soda
- In a large mixing basin, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined. To blend, whisk the ingredients together.
- To incorporate the butter, cut it in with a pastry cutter.
- Store in an airtight jar and refrigerate until you’re ready to cook with it
You may substitute all-purpose flour for the cake flour if you like, but the crumb texture will be somewhat different.Please keep in mind that the nutritional value is for the full combination.The following are the nutritional values for one gram of fat: 55g, 2572 calories, 511 grams of carbohydrate, 39 grams of protein, 4 grams of polyunsaturated fat, 14 grams of monounsaturated fat, 2 grams of trans fat, and 1 gram of saturated fat.
- Nutritional Information: Cholesterol is 120 mg, sodium is 4045 mg, potassium is 928 mg, fiber is 20 g, sugar is 301 gr.
- Vitamin A is 1404IU per serving, calcium is 1051 mg, and iron is 10 mg per serving.
- Desserts and other sweet treats are served as the final course.
- American cuisine is served.
- This recipe makes 14 servings.
Homemade Chocolate Cake with Chocolate Almond Buttermilk Frosting
Using a handmade chocolate cake mix, you can create this stunning Chocolate Cake! And it tastes a million times better than packaged cake mix! It’s moist and chocolatey, but it’s also really simple! Preparation time: 25 minutes Preparation time: 30 minutes 1 hour and 5 minutes of additional time Time allotted: 2 hours
FOR THE FROSTING:
- 3 tablespoons whole milk
- 2 to 3 tablespoons low-fat buttermilk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup unsalted butter
- 212 cups powdered sugar
- 1/2 cup natural unsweetened cocoa powder
- Add the homemade cake mix, water, and oil to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well combined. Mix on a low setting until everything is well-combined.
- Maintaining lower speed of the mixer, add the vanilla and one egg at a time to the cake mixture, scraping down the sides of the bowl after each egg
- Divide the cake batter (approximately 2 1/2 cups each) into the two pans that have been prepared. Bake for 25 to 30 minutes, or until a tester comes out with only a few crumbs attached, depending on how hot your oven is prepared. To achieve equal baking, rotate the baking pans halfway through the baking process.
- Immediately after baking, allow cakes to cool in their pans for 10 minutes before removing from pans and turning them out onto a wire cooling rack.
- Before icing the cakes, allow them to cool fully.
FOR THE FROSTING:
- To make the homemade cake mix, combine it with the water and oil in the bowl of a stand mixer fitted with the paddle attachment. On a low setting, stir until everything is well-combined.
- Maintaining lower speed of the mixer, add the vanilla and one egg at a time to the cake mixture, scraping down the sides of the basin after each addition.
- Distribute the cake batter evenly between the two prepared pans (approximately 2 1/2 cups each). Bake for 25 to 30 minutes, or until a tester comes out with only a few crumbs attached, depending on how hot your oven is preheating. To achieve consistent baking, rotate the pans halfway through the baking process.
- Immediately after baking, allow cakes to cool in their pans for 10 minutes before removing from pans and putting them out onto a wire cooling rack
- Before icing, allow the cakes to cool fully.
HOW TO FROST THE CAKE:
A teaspoon of frosting should be placed in the center of the cake plate or cake stand.Assemble the first cake layer on a cake stand by placing strips of parchment or wax paper just beneath the border of the cake all the way around the cake.Pour 1/3 of the frosting on top of the cake and spread it outwards to the edges, leaving a small amount of icing overhanging the edge.
- Repeat with remaining frosting.
- Then, on top of the icing, place the second cake layer and finish it off with the remaining frosting.
- Spread the frosting outward from the middle of the cake and along the sides of the cake to create a border.
Serving size: 1 slice 445 calories, 60 grams of carbohydrates, 5 grams of protein, 22 grams of fat, 8 grams of saturated fat, 8 grams of polyunsaturated fat, 5 grams of monounsaturated fat, 1 gram of trans fat, 66 milligrams of cholesterol, 311 milligrams of sodium, 139 milligrams of potassium, 2 grams of fiber, 43 grams of sugar, 367 international units of vitamin A, 1 milligram of vitamin C, calcium: 94 milligrams Laurie McNamara is the author of this piece.Desserts and other sweet treats are served as the final course.American cuisine is served.
- It is possible that this content contains affiliate links.
- Purchase the Cookbook at the following link: http://www.amazon.com/dp/B007HJVZQ?q=B007HJVZQ&q=B007HJVZQ&q=B007HJVZQ&q=B007HJVZQ&q=B007HJVZQ&q=B007HJVZQ&q=B007HJVZQ&q=B007 It is now possible to purchase Simply Scratch: 120 Wholesome Homemade Recipes Made Simple on Amazon.
- THANK YOU SO MUCH in advance for your assistance!
- Laurie McNamara initially published this on September 15, 2016 and last updated it on November 14, 2021.
Best Chocolate Cake Recipe (Video)
This is the greatest chocolate cake recipe for chocolate connoisseurs who are serious about their chocolate.It’s rich and moist, with a well formed crumb.The ultimate chocolate birthday cake is topped with chocolate buttercream icing, making it the ultimate chocolate birthday cake.
- Check out the step-by-step photographs and video to learn how to prepare this simple chocolate cake recipe and finally say goodbye to boxed cake mixes for good!
- Because we have a large family, we have a plethora of birthdays to celebrate in a given year.
- I used to make a chocolate cake recipe that asked for a boxed cake mix and instant pudding, but I didn’t like the thought of using highly processed goods for all of our (many) birthday parties, so I ditched that practice.
- This is where this chocolate cake recipe comes in.
- I worked very hard to create a cake that tasted precisely like our favorite chocolate cake, but that was made from scratch entirely.
- Two years’ worth of birthdays went into testing and perfecting this simple chocolate cake recipe before I felt confident enough to share it with you.
- In addition, don’t forget to try these delicious handmade chocolate cupcakes or this recipe for the greatest yellow cake from scratch!
- Before mastering this recipe, I experimented with a number of recipes that failed to reach my standards.
- In my experience, using ingredients like as boiling water, hot coffee, buttermilk, and so on results in a chocolate cake that isn’t as moist and fudgy as I’d like.
- As a result, none of those components will be included in this simple chocolate cake recipe.
This velvety chocolate cake is truly the greatest; it’s deep and rich, and it never, ever fails to satisfy the most discerning palate.It’s a chocolate lover’s dream come true, especially when it’s frosted with our favorite chocolate buttercream recipe.
Chocolate Cake Recipe: Ingredients and substitutions
- Many people want to know how to prepare a cake that is really moist. It all boils down to the elements. Making certain that the ingredients I used would result in a delicious chocolate cake with a rich chocolate taste that everyone adored was a top priority. So let’s talk about the ingredients and some possible alternatives – however it took me years to create this chocolate cake recipe, so I don’t recommend making any changes to it. Flour for all purposes. Cake flour or bread flour can be used for all-purpose flour in this recipe. I have not tried all-purpose gluten-free flour, so please report back and let me know how it worked out for you. Thanks! Granulated sugar is a kind of sugar. There isn’t a good replacement for sugar in this recipe. For the greatest results, I recommend using ordinary white sugar or organic cane sugar. Unsweetened cocoa powder is also recommended. Select your preferred flavor from the list. Dark cocoa powder and espresso powder can be used to make an extra-dark cake. I have espresso powder on hand for when I want to make chocolate sweets (like this chocolate zucchini cake). If you enjoy baking, it is well worth your money to get this book. If necessary, instant coffee can be substituted for the regular variety. The use of oil helps to make this chocolate cake moist. If you choose, you may use equal amounts of melted butter or any neutral oil instead of canola oil, but canola oil will provide the greatest results. In place of sour cream, plain Greek yogurt with full-fat can be substituted. I advocate utilizing full-fat ingredients to get the richest, moistest chocolate cake possible. Whole milk is a good example. Once again, I believe that using full-fat whole milk in this chocolate cake recipe is a good idea. You could use 2 percent milk instead, but there is nothing available that has a lower fat percentage. Vanilla extract is a flavoring agent. If you want a flavored chocolate cake, you can use almond, peppermint, orange, or other flavorings for the vanilla extract.
- Miniature chocolate chips are used in this recipe.
- These are a must-have in every household. During the baking process, regular-sized chocolate chips sink to the bottom of the cake. Make certain you utilize tiny chips in order to achieve the finest results.
How to make Chocolate Cake from Scratch
This chocolate cake recipe yields two 6-inch cakes ″Round chocolate cakes – which I used to transform into the nicest chocolate birthday cake ever (frosting with this chocolate buttercream or vanilla frosting).You may easily double the recipe to create two servings ″If desired, circular cakes can be made.Remember to watch the video as we lead you through the process of making chocolate cake step-by-step.
Prepare cake pans
Prepare two 6″ round cake pans by lining them with parchment paper and greaseing them thoroughly. Make a mental note to put it away. For lining them, I trace the bottoms of the cake pans onto parchment paper and then draw ″handles″ out of opposite sides of the traced cake pan bottoms (see below). This makes it extremely simple to remove the cake from the oven once it has been baked.
Combine Dry Ingredients
Combine the flour, sugar, cocoa powder, baking soda, baking powder, sea salt, and espresso powder in a medium-sized mixing basin. Set it away for later use. This step is critical in ensuring that the components are uniformly distributed and that there are no lumps in the mixture.
Combine wet ingredients
After that, incorporate all of the wet ingredients. In a large mixing bowl, whisk together the canola oil, eggs, sour cream, milk, and vanilla extract until the mixture is smooth and well combined.
Add dry ingredient mixture
Using a mixer, combine the wet ingredients first, then add the dry ones and whisk until the batter is smooth.
Add mini chocolate chips
Stir in the small chocolate chips until they’re equally distributed throughout the batter.
Pour into cake pans & bake
After that, divide the mixture evenly between the two cake pans that have been prepared.You have two options: eyeball it or take a measurement.1 cup of batter at a time is what I prefer to pour into each cake pan.
- Bake for 30-35 minutes in the preheated oven, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs attached, depending on your preference.
Cool the chocolate cakes
Place the cake pans on a wire cooling rack and let them to cool to room temperature before using (takes about 30 minutes). Once the cakes have cooled, carefully pick them out of the pans and peel away the parchment paper. Allow the wire cooling rack to cool completely before using.
When I need to make this homemade chocolate cake recipe, I bake it a few days ahead of time and put it in the freezer.Simply wrap each chocolate cake layer securely in plastic wrap, place them in ziplock bags, and place them in the freezer for several hours or overnight.Even if you want to frost your homemade chocolate cake the same day that it is baked, I recommend freezing it first before icing it with a chocolate frosting.
- Using frozen frosting to frost a cake helps to limit the quantity of crumbs that find their way into the icing.
Once the cakes have been allowed to cool fully, you can frost or decorate them anyway you choose. When it comes to making our chocolate birthday cakes, I either use this chocolate icing or this vanilla frosting. Never forget to start with a crumb coat, which is a thin coating of icing applied to the bottom of the cake to prevent crumbs from getting into the final design.
It is recommended that you chill the cake in the refrigerator until the icing hardens and the pattern is set if you have decorated it with a design (rosettes, for instance).
Even if you’ve decorated the cake and kept it refrigerated in the refrigerator, make sure to take it out of the fridge 1-2 hours before serving so it can come to room temperature – this is when it will taste the finest!Another reason why I usually prepare the chocolate birthday cake a few days ahead of time is to save time.The cake is then frosted the day before someone’s birthday so that it has plenty of time to chill/set before it is served at room temperature!
- With a side of homemade ice cream, such as this homemade vanilla ice cream or this homemade chocolate ice cream, we enjoy eating cake.
- A spoonful of freshly produced whipped cream is also a delicious addition!
FAQs about How to make Chocolate Cake from Scratch
Here are my responses to some often asked questions regarding how to make this easy homemade chocolate cake recipe from scratch.Is it possible to double this recipe?Yes!
- This recipe may simply be doubled and prepared in two 9-inch round cake pans at the same time.
- If you’re baking a cake for a large group of people, this is a terrific alternative for you.
- Whenever I prepare this cake according to the recipe for my family of 7, everyone generally finishes three serves (slices) before the cake is gone.
- What is the best way to bake a moist chocolate cake?
- This recipe makes the most delicious, moist chocolate cake you’ve ever tasted.
- To guarantee that it turns out that way, take cautious not to overbake it and make sure that all of the ingredients are measured correctly and accurately.
- In the event that you try out one of our recipes and enjoy it, I would really appreciate your feedback and star rating on our recipe page.
- Please remember to follow us on Instagram, Pinterest, Facebook, and YouTube – remember to tag @joyfoodsunshine and use the hashtagjoyfoodsunshine so we can see your delicious creations!
Best Chocolate Cake Recipe – Homemade From Scratch
- This is the greatest chocolate cake recipe for chocolate connoisseurs who are serious about their chocolate. It’s rich and moist, with a well formed crumb. The ultimate chocolate birthday cake is topped with chocolate buttercream icing, making it the ultimate chocolate birthday cake. Check out the step-by-step photographs and video to learn how to prepare this simple chocolate cake recipe and finally say goodbye to boxed cake mixes for good! Preparation time: 10 minutes 30 minutes to prepare 1 hour is required for cooling. 1 hour and 40 minutes in total Dessert cake, course cake American Cuisine and Portion Sizes 16 Portion Sizes Calories: 217 kilocalories Preheat the oven to 350 degrees Fahrenheit.
- Prepare two 6″ round cake pans by lining them with parchment paper and greaseing them thoroughly. Remove from consideration
- Combine the flour, sugar, cocoa powder, baking soda, baking powder, sea salt, and espresso powder in a medium-sized mixing basin. Remove from consideration
- In a large mixing bowl, whisk together the canola oil, eggs, sour cream, milk, and vanilla extract until the mixture is smooth and well combined
- Stir the dry ingredients into the wet components until they are well blended.
- In a separate bowl, combine small chocolate chips and mix until equally distributed.
- Divide the batter evenly between the two cake pans that have been prepared.
- Bake for 30-35 minutes in the preheated oven, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs attached, depending on your preference.
- Using a wire cooling rack, let the cake pans to cool until they reach room temperature (approximately 30 minutes).
- Once the cakes have cooled, carefully pick them out of the pans and peel away the parchment paper. Allow the wire cooling rack to cool completely before using.
- After it has cooled, apply chocolate icing and serve.
Doubling the recipe:
If you want to create two 9-inch round cake layers, double the recipe and bake them in two 9-inch round cake pans at once.
- Flour for all purposes. All-purpose flour can be substituted with cake flour or bread flour. Granulated sugar can be used in place of all-purpose flour. For the greatest results, I recommend using ordinary white sugar or organic cane sugar. Unsweetened cocoa powder is also recommended. Dark cocoa powder and espresso powder can be used to make an extra-dark cake. If you enjoy baking, it is well worth your money to get this book. If necessary, instant coffee can be substituted for the regular variety. If you choose, you may use equal amounts of melted butter or any neutral oil instead of canola oil, but canola oil will provide the greatest results. In place of sour cream, plain Greek yogurt with full-fat can be substituted. I advocate utilizing full-fat ingredients to get the richest, moistest chocolate cake possible. Whole milk is a good example. Once again, I believe that using full-fat whole milk in this chocolate cake recipe is a good idea. You could use 2 percent milk instead, but there is nothing that has a lower fat level.
- Vanilla extract. If you prefer a flavored chocolate cake, you can substitute almond, peppermint, orange, or other flavors in place of the vanilla essence.
- Mini chocolate chips These are a must-have in every household. During the baking process, regular-sized chocolate chips sink to the bottom of the cake. Make certain you utilize tiny chips in order to achieve the finest results.
Nutritional statistics derived for one serving of solely the chocolate cake (no icing), assuming the recipe serves 16 servings total.1 slice per person Calories: 217 calories per serving 28 g of carbohydrates 3 g of protein 11 g of fat 3 g of saturated fat Cholesterol: 26 milligrams Sodium: 133 milligrams Potassium: 74 milligrams 1 gram of fiber 20 g of sugar Vitamin A: 99 International Units (IU).1 milligram of vitamin C Calcium: 36 milligrams 1 milligram of iron
If you love this chocolate cake, you will also love.
- Please don’t forget to frost this cake with homemade frosting – both our chocolate buttercream icing and our homemade vanilla frosting are really delectable.
- Flourless chocolate cake is a sophisticated and decadent treat that is sure to wow.
- The most delicious handmade chocolate cupcakes (no box mix required)
- When it comes to homemade chocolate chip cookie cake, nothing beats store-bought. It’s wonderful for any occasion.
- These melting chocolate lava cakes are very delectable.
- This chocolate zucchini cake is the epitome of summer dessert deliciousness.
- The flavors of vanilla ice cream and chocolate ice cream go together like peanut butter and jelly.
This post contains affiliate links, which means that if you purchase a product after clicking on one of the links in this page, I will earn a percentage of the transaction as compensation. Thank you for your generosity in supporting JoyFoodSunshine!
Preparation time: 10 minutes 30 minutes in the oven plus cooling
10 minutes to prepare 30 minutes in the oven plus time to cool
- 3/4 cup all-purpose flour
- 1 cup sugar
- 3 tablespoons baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
- confectioners’ sugar
- Preheat the oven to 350 degrees. In a large mixing basin, whisk together the flour, sugar, cocoa, baking soda, and salt until well combined. Make three wells in the dry ingredients using the back of a spoon. Pour the oil into the first container, the vinegar into the second, and the vanilla into the third. Pour water over everything in a slow, steady stream. Beat on a moderate speed until the ingredients are fully mixed (batter will be thin).
- Pour into an 8-inch square baking dish that has been buttered. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out completely clean. Allow to cool in the pan on a wire rack. Confectioners’ sugar should be sprinkled on top.
Note from the editor: Individually wrapped pieces of cake may be frozen for a fast treat.
1 piece has 242 calories, 9 grams of fat (1 gram of saturated fat), 0 cholesterol, 272 milligrams of sodium, 39 grams of carbohydrates (22 grams of sugars, 1 gram of fiber), and 2 grams of protein.
How to Use Cocoa Powder in Place of Some Flour
- Recipes that you have tried and found to be successful
- Sets of standard measuring spoons and measuring cups
Cocoa powder is often measured in spoonfuls, whereas flour is typically measured in cups.When replacing between any two dry ingredients in baked products, the ″softness″ or fineness to which the material has been ground is the most important consideration.Because cocoa powder is often processed to a finer consistency than cake flour, it can be used as a straight alternative in recipes that call for that fine flour.
- Adding a little amount of cocoa to a recipe should not necessitate any extra modifications, but adding more cocoa will necessitate the addition of more sugar.
- Even if you succeed in replacing up to half of the flour with cocoa, you will still need to add sugar to your recipe, which will alter the moisture and texture of the finished product.
Chocolate cookies made with cocoa are not the darkest in color, but they are delicious when combined with sweet spices and nuts.In a recipe for cookies or something like nut bread, substitute 1/4 cup (equivalent to 4 tbsp.) cocoa for 2 tbsp.of all-purpose flour to get the same result.
- Toss the cocoa into the wet ingredients unless you’re sifting the flour, especially if the recipe calls for creaming the butter and sugar together.
If you want to make an angel-food cake chocolatey, substitute a fourth of the cake flour with the same amount of cocoa powder and sift the two ingredients together as stated in the recipe before folding them into the beaten egg white combination The recipe for ″Never Fail Angel Cake″ in the original 1930 ″My Better Homes and Gardens Cook Book″ calls for 1 cup cake flour that has been sifted and measured, and then sifted four more times before baking.Variation 1 asks for 3/4 cup cake flour and 1/4 cup cocoa in addition to the other ingredients.
Make a sponge cake using equal parts cocoa and flour to fill with something gooey and roll it up in a jelly roll shape or stack it in a stack of thinner layers.An early 1900s recipe provided by the Wilbur Chocolate Company of Lititz, Pennsylvania, asks for dissolving chocolate and sugar in water, then adding beaten egg yolks.The flour, baking powder, and salt are sifted in after that, and then the beaten egg whites are folded in.
To make a chocolate butter cake, combine cocoa and flour to your liking, or use cocoa alone to sprinkle oiled layer-cake pans before baking them. To prevent cookie dough from sticking to the pastry board and rolling pin, combine cocoa with the flour called for in the recipe.
Introduce cocoa powder to your recipe to infuse it with a subtle chocolate taste.Baking chocolate is used more frequently in the richer chocolate cakes and brownies, while cocoa with shortening can be used in place of baking chocolate.Experiment with different amounts of cocoa, flour, and sweetener to get the correct balance.
- Cocoa may also be used as a compliment to other tasty ingredients in baked goods such as fruit, nuts, or shredded zucchini and carrots.
- It is particularly good in spice cakes.
How to Prevent a Dry or Dense Cake
It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.These nine essential baking guidelines can help you avoid making a cake that is too dry or thick.
- By putting these teachings into practice in your kitchen, you can ensure a soft and moist cake!
- The nemesis of a cake crumb.
- The adversary of a cake crumb.
- Cakes that are too dry or thick have absolutely no place in this world.
- However, all too frequently, a cake with a seemingly innocent appearance might become a victim of one or both of these textural catastrophes.
- It has occurred to me roughly 3,520,958 times, and I am always striving to prevent my cake (and myself!) from experiencing the thick or dry cake tragedy.
- There are methods for avoiding and preventing these undesirable textures.
- For numerous years, I’ve been experimenting with different cake recipes and have gained a great deal of knowledge in the process.
In most cases, I can look at a recipe and predict the texture that will result from it.But every now and then, I’m not that fortunate, which is why I composed nine critical lessons that will assist us the next time we bake a cake from scratch.
I promise you SOFT & MOIST cakes!
1. Use Cake Flour
Use cake flour instead of all-purpose flour when baking a cake.Cake flour is a low-protein flour that has been ground to a superfine fineness to be used in baking.This moist, sensitive texture is carried over into your cake as a direct result.
- However, this is not a regulation that must be followed to the letter.
- Some recipes are just unable to handle the fine consistency of cake flour.
- Chocolate cake, for example, already has cocoa powder, which is a soft dry ingredient that may be used in lieu of part of the flour in a recipe to make it more moist.
- Using cake flour and cocoa powder together typically results in a cake that is too light and crumbly to cut into slices.
- In the same way, carrot cake and banana cake include additional wet components (the fruits or vegetables), making cake flour an unsuitable choice since it is not strong enough.
- Use cake flour instead of all-purpose flour for baking vanilla cake, white cake, red velvet cake, vanilla cupcakes, and other cakes and cupcakes where a fluffy texture is desired, such as red velvet cupcakes.
- I’ve also had experience replacing cake flour for all-purpose flour to make a softer pineapple upside-down cake and a funfetti cake, which are both delicious.
- (Use a 1:1 substitute and make no additional modifications to the recipe.) A new version of my pineapple upside down cake recipe has been added to incorporate it!) Swans Down and Softasilk are the brands of cake flour that I favor (and they are not sponsored!).
- Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.
- Both brands deliver high-quality outcomes at an affordable price.
Cake flour may be found on the baking aisle, just next to all-purpose flour.If you are unable to obtain cake flour, you can substitute this cake flour replacement.
2. Add Sour Cream
Let’s add a creamy and light wet ingredient to assist avoid a dry, thick cake from forming.In most cake recipes, milk is called for to thin down the mixture and lighten the crumb, while sour cream is sometimes ignored in favor of buttermilk.In addition to the milk, a tablespoon or two of sour cream can be used.
- Of course, this varies from recipe to recipe, but you’ll find that sour cream is used in a lot of my cake recipes as well.
- Take this ingredient’s potential for strength into consideration.
- I also use it in my cheesecake and no-bake cheesecake recipes, which you can find here.
- Plain yogurt can be used as a suitable substitute.
3. Room Temperature Butter / Don’t Over-Cream
I know I sound like a broken record on this one, especially if you’re a frequent SBA reader, but bear with me on this one.For recipes that call for room temperature butter, however, use room temperature butter instead.The majority of cakes begin with the creaming of butter and sugar.
- Butter has the ability to hold air, and the creaming process is the mechanism through which butter holds that air.
- During the baking process, the trapped air expands, resulting in a light and fluffy cake.
- No air Means no fluffiness if the butter is not fully creamed.
- A thick cake, to be precise.
- However, let us assume that your butter was at the appropriate room temperature.
- You started creaming it with the sugar, but then you forgot to turn off the mixer.
- Over-creaming your butter and sugar increases the likelihood that the butter may trap more air than is necessary.
- As the batter bakes, the additional air will be deflated, resulting in a cake that is too dense to cut into.
- It’s all a matter of science!
- In order to achieve the best results, cream the butter and sugar together for around 1-2 minutes.
Additionally, the cake recipe may ask for sour cream, milk, and/or eggs that have been left out at room temperature.Check to see that they are both at room temperature.Because they are warmer, room temperature components will link together more easily and quickly, resulting in less over-mixing.Over-mixing results in a thick cake.(See also tip #6.)
4. Add a Touch of Baking Powder or Baking Soda
For those of you who read SBA on a regular basis, you may have noticed that I’m sounding like a broken record on this one.Use room temperature butter, however, if a recipe specifies that it should be used.Creaming butter and sugar together is a common starting point for most baked goods.
- As previously stated, butter has the ability to contain air, and the creaming process is defined as the mechanism by which butter does so.
- The trapped air expands during baking, resulting in a light and airy cake.
- It’s impossible to get fluffy scones without properly creamed butter.
- A thick cake, to put it another way: Assuming, however, that your butter was at the appropriate room temperature.
- The sugar was being creamed into the butter when the mixer was left running for a few minutes.
- There’s a good probability that your butter and sugar may over-cream, resulting in the butter trapping more air than it ought to.
- As the batter bakes, the additional air will be deflated, resulting in a cake that is too dense.
- Every aspect of it is based on research.
- Combine butter and sugar for approximately 1-2 minutes to achieve the best results.
- A cake recipe may also call for sour cream, milk, and/or eggs that are at room temperature.
Please make sure each is at room temperature before using them together.Because they are warmer, room temperature components link together more easily and quickly, resulting in less over-mixing of the final product.Mixing the batter too much results in an unappealingly thick cake.Tips 6 and 7 may be found here.
5. Add Oil
The amount of moisture in a cake is determined by the proportion of wet to dry ingredients.A cake will taste dry if there is simply too much flour and not enough butter in the recipe.On the other hand, if there is too much milk and not enough flour in the recipe, the cake will taste too moist.
- Finding the proper balance between moist and dry materials is essential.
- The next time you make a cake and notice that it is too dry, you can add a small amount of oil to moisten it.
- Because my strawberry shortcake cake was tasting a little too dry no matter what I did, 2 tablespoons of vegetable oil was added to the batter to make it more moist.
- It’s dripping wet!
- Some cakes are made with oil rather of butter.
- This is due to the fact that there is another flavorful ingredient in the recipe, and the flavor of butter is not required.
- Take a look at my carrot cake and pumpkin cake recipes.
6. Don’t Over-Mix
Overmixing cake batter, as described in tip3, results in an excessive amount of air being introduced into the mixture.In the oven, the trapped air expands and then deflates as it cools.A cake that has been deflated is a thick cake!
- Only blend the wet and dry components until they are completely incorporated.
- At the very end, I whisk or scrape the batter with a spatula a couple of times to ensure there are no major lumps at the bottom of the mixing bowl.
- Don’t over-mix your batter, whether you’re using a mixer or mixing by hand.
7. Don’t Over-Bake
- In order to have a dry cake, simply overbake the batter! In all seriousness, though, overbaking cakes causes them to become dry. You may only have a 30-second gap between a flawlessly cooked cake and one that has been overbaked, so keep an eye on your cake at all times. Begin checking it around 1-2 minutes before the recipe specifies it should be done. Use the following as clues that your cake has finished baking: The cake should be slightly pulling away from the side of the pan when it is done.
- Upon insertion of a toothpick into the middle of the cake, it should come out clean or with a couple of moderately wet crumbs
- Gently push down on the cake with your fingers. If the cake returns to its original shape fully, it is finished. If your finger made a dent in the cake, it will take longer to bake
8. Brush With Simple Syrup/Other Liquid
Even if things go completely wrong and you end up with a dry cake on your hands, not all is lost.Simple syrup, applied with a fast brush, gives hydration.After the cake has been allowed to cool fully, apply a thin layer of simple syrup to the top.
- You can also substitute Sprite (yeah, I’m serious) for the simple syrup if you like.
- To prepare simple syrup, combine equal parts granulated sugar and water in a saucepan over medium heat until the sugar dissolves.
- Allow the syrup to cool before brushing it onto the cake.
- Use a pastry brush to apply the glaze.
- You may also add flavoring to the syrup.
- When the simple syrup has finished cooking, add a few drops of vanilla essence, some freshly brewed coffee, lemon juice, Amaretto, or another liqueur to taste.
- Allow it to cool completely before using.
- You may also add some vanilla bean, lemon peel, or culinary lavender to the cooling syrup to make it even more flavorful.
- Once the chunks/add-ins have cooled, sift them out using a fine mesh strainer.
- Because it is a very thin coating of syrup, your cake will not be too sweet as a result.
9. Don’t Double the Recipe
Never, ever double a cake recipe if you want the very best flavor and texture.Instead, double the batter’s volume.When you double the recipe, you run the danger of overcreaming (tip3), overmixing (tip6), or undermixing.
- Furthermore, the baking powder and/or soda may not be evenly distributed throughout the cake, resulting in bitter aftertastes in some portions of the cake.
- Only use the amount of batter that the recipe specifies for each step.
- When I need additional cake batter, I make the batter twice– one for the first time and one for the second time.
More Baking Tips
- I have a few more courses in store for you! 6 Inch Cakes (as shown in the chocolate cake above)
- Top 10 Baking Tips
- 10 Baking Tips for Perfect Cakes
- 10 Baking Tips for Perfect Cupcakes
- 14 Kitchen Tools That Every Baker Should Have
- Baking Powder vs Baking Soda
- Ingredients to Use at Room Temperature
Baking Made Simple has a newsletter subscription option. Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
Easy Chocolate Cake
This recipe for quick chocolate cake is a favorite in our household!Because of the addition of buttermilk and cocoa powder, this box mix chocolate cake is really moist and chocolate-y; our recipe does not call for pudding mix or coffee, but it is still delicious!Learn how to make a box cake taste like it was baked from scratch with our cake mix hacks.
- Cake mix recipes are something I like just as much as you do, and I’m sure you do, too!
- They are really quick and convenient to use.
- The reason I wanted to share this recipe with you is because I know many of us don’t have a lot of spare time to spend in the kitchen, but I also know that when you cook anything, you want it to taste well, right?
- This simple chocolate cake recipe is ideal for those of us who prefer the convenience of a box mix but want a more handmade flavour by doctoring up the cake mix.
- And because you can still combine everything in a single bowl and beat it together, I believe that this doctored-up version of a chocolate cake comes together just as quickly as the boxed mix.
What is an Easy Chocolate Cake?
A cake that starts with a box mix is what I consider to be a simple cake. Box cake mixes are convenient and delicious, and with a few more ingredients, they can be converted into bakery-style cakes that taste delicious. Through the use of a few cake mix hacks, you’re essentially doctoring up a cake mix.