Best-Ever Chocolate Cake with Homemade Sprinkles & Fudge Frosting  – Bigger Bolder Baking

Best-Ever Chocolate Cake with Homemade Sprinkles & Fudge Frosting – Bigger Bolder Baking


Gemma’s Bigger Bolder Baking
Best-Ever Chocolate Cake Hi Bold Bakers! Everybody needs those master
recipes for cakes that will never fail you and that are sure to impress all of your guests
like my Carrot Cake recipe and my Yellow Cake. Well, today I’m sharing with you my go-to
Chocolate Cake recipe with Chocolate Fudge Frosting. So let’s get baking! The reason this chocolate cake is my go-to
recipe is because it’s really fast to make, you can mix it all by hand without a machine.
It’s rich, moist and every time I bake it, people love it. So we’re going to get started in a large bowl.
Sift together your flour, sugar, cocoa powder, baking powder, baking soda and salt. And then
gently mix them all together. The reason that we sieve this is sometimes the cocoa powder
can have lumps and also little bits in it and you want to make sure you get those out. Once you sieve them, just give them a little
mix together because I like to make sure the raising agent and everything is all mixed
up. Ok, we’re going to set this guy aside and
then in a separate jug we’re going to mix together all of our wet ingredients. Add in your buttermilk, flavorless oil, eggs,
vanilla extract and freshly-brewed coffee. For the coffee, you can also make it on coffee
granules and that works really well. Just make sure you don’t leave this ingredient
out because it compliments the chocolate really well and gives the cake extra depth. And don’t worry, you cannot taste the coffee. So to make the cake batter we’re going to
add our wet ingredients into our dry. And then take a whisk and gently mix them all
together. You do not want to overmix this batter. Just mix until you get rid of all
the lumps and stop. So one of the key ingredients in this cake
is buttermilk. It just makes it lovely and moist. But I know that in a lot of countries
you can’t get buttermilk. So in the recipe, I’ll show you how to make an alternative to
buttermilk. To bake my cake, I buttered and lined three
9 inch tins. I’m using three because I like lots of layers but you can also bake it in
two. Divide your batter as evenly as possible between
three tins. If this gooey, bubbly cake batter is anything to go by you know this is going
to be a gorgeous cake. Ok, these guys are ready for the oven. We’re
going to bake them off at 350F/180C until they’re just cooked. And you’ll know because
they’ll be firm in the middle. While our cakes are in the oven, this is the
perfect time to make our chocolate fudge frosting. In a stand mixer, add in your room temperature
butter and whip it up until it’s nice and light. You can also make this with a hand
mixer. Lovely. When your butter is whipped and nice
and light in color, this is the time you want to add in your icing sugar. When adding your icing sugar, it’s important
to add it spoonful by spoonful letting each one incorporate and then add the next. This
is an important stage and I know a lot of you have problems with buttercream getting
volume in there and this will help that. Also, make sure your icing sugar is sifted. Ok perfect. As you can see, it’s nice and
light and fluffy. We’re going to go in with our spatula, scrape down the sides of the
bowl and make sure we didn’t miss any sugar and then we’re going to add in our sifted
cocoa powder, milk and vanilla extract and then we’re going to turn it up to a medium
high speed and let it beat really well together and whip up nicely. To yield a really good frosting, make sure
you use an unsweetened cocoa powder and that’s also good quality. And hot chocolate is not
a replacement for cocoa powder in case you were thinking it. And there you have it, Chocolate Fudge Frosting.
I’m going to give this guy a little taste. That is so rich and decadent. It’s going to
pair really well with our chocolate cake. Ok. Let’s set this guy aside and if you’re
not going to use it straight away, maybe in a few days time, you can pop it into the fridge. Now I’m going to check on our cakes. You know when they’re done because they’re
firm in the middle and you have all these lovely bubbles on top. We’re going to let
these guys go totally cold before we decorate them. To start frosting your cake, we’re going to
take one layer turn it upside down so we can have a nice, smooth surface to frost on. Then just spoon on your frosting. Spread it
all around trying to get it as even as possible. You see all those lovely bubbles. We create
those by beating the buttercream. That’s what makes it nice and light. And then continue
with the rest of the layers. I find that when it comes to frosting cakes,
the faster you do it the better result you’ll have. So try not to spend too much time. Don’t
overthink it and just go for it. Now I happen to have this lovely little turntable
and it helps me a lot when I’m cake decorating but if you don’t have one don’t worry they’re
not totally necessary. Now what we’re going to do is let the crumb
layer set. So we’re going to pop it into the fridge until the frosting goes kind of hard
and then we’re going to decorate on top of that. In addition to the Chocolate Frosting, I’m
also going to decorate my cake with sprinkles. Sprinkles make everything look better. They
give it beautiful color and just elevate the look of it. I’m going to use these beautiful colored sprinkles
and can you believe I actually made these. It’s really easy and I show you how on a Bonus
Video over on my website. I know you’re going to love them so I advise you to go check it
out. It’s been around 20 minutes or so and as you
can see our crumb layer is nice and set so we’re going to go ahead and frost our final
layer on top of this. When frosting a cake, I think it’s a good
idea to start at the top and work your way down the sides. Just put a big dollop of frosting
and go around as far as you can. Beautiful! Try and get it as smooth as you can all around.
So I’m going to keep the sides smooth but on the top I want to do something a little
different. And I love easy tricks about how to decorate cakes so this one is take a spoon,
dip it in some hot water, dry it off and then put it on the edge of the cake and swirl it
all the way around until you get it right in the middle. Lovely. Wow! How easy is that to give it a
beautiful finish to your cake. And for the finishing touch for your cake, add on your
homemade sprinkles. This color is so amazing. And remember for your sprinkles, you can make
all different shapes and sizes. I made some small circles and some big ones. To serve, cut yourself a big slice of cake.
Look at how crumbly and moist it is. This is why it’s my go-to chocolate cake recipe. As you can see from this cake there’s a good
reason why it’s my go-to recipe. It’s rich and decadent and I know you guys are going
to love it. And don’t forget as well, you can make your own Homemade Sprinkles. I really hope you enjoyed my chocolate cake
recipe. And thank you so much for subscribing to my channel. I’ll see you back here every
Thursday for more Bigger Bolder Baking.

Only registered users can comment.

  1. Made 2 of this cake recipe on stove top and it was fantastic! Could you please put up recipes for Cake frostings that don't melt in hot countries?

  2. Hey Gemma
    The cake looks lovely. Just had a small doubt, here in India, buttermilk refers to a tangy liquid which is basically liquefied sour curd. When I was reading online about the same, i found out that liquid left behind after butter is churned is also called buttermilk which is not exactly tangy and is quite bland.
    So, what exactly does the buttermilk you are referring to here taste like?
    P.S.- since the way you suggested making buttermilk has lemon added to it, I am assuming that I should use the former
    Thanks

  3. Hi Gemma pls let me know how to make this delicious chocolate cake recipe without eggs
    it is so tempting but I want eggless for same

  4. Hi Gemma, can this recipe also be done using Microwave? Hope you'll reply coz I want to try it out but I only have microwave. Thanks!

  5. Lovely recipe! Do you have a recipe for frosting that does not require powdered sugar, which is not readily available in Israel?

  6. Hello Gemma, I made this yesterday and it was fabulous!!! Just one question: can i cut down on the icing sugar in the frosting? so it would be less sugary. Thanks 🙂

  7. Hi Gemma, I love your recipes and always follow them! Your pizza recipe, cookie recipe and this cake are my go to everytime. Everyone, this cake recipe is amazing! my cakes never turn out good apart from this one- it literally tastes like heaven! if anyone has watched matilda by roald dahl and remembers the choc bruce ate? well this would be it 😂 so moist and amazing!! Also I just wanted to ask you a question Gemma, if i take away the coco powder in this recipe do you think it will turn into a yellow cake? or will i need to make any adjustments? thanks for always sharing your recipes with us❤

  8. Most amazing and super moist cake. Tried it today for a birthday unicorn cake and turned out amazing, many many thanks for this recipe ❤️

  9. Everytime i bake something from your recipes they are always wetter or runnier .. what measurement do you use for a cup of liquid please? In australia its 250mls

  10. Love your recipies and your accent. However the sugar that is available in my country is very sweet and potent. I'm not sure how sugar is made where you live, but in Pakistan it's made from sugar cane. 6 cups of sugar for icing would be terribly a lot!

  11. Gemma, wish I’d found this recipe sooner! I made a chocolate cake for my husbands birthday the other day following a recipe by a well known site, it was similar in some ways to yours, but it came out too dense and “claggy” and didn’t rise very much, although the family said it was ok, I was very disappointed with the end result – so much so I was determined to make another better, bolder cake asap! Found your recipe and what a success!!! Thank you Gemma, thought I’d lost my cake “mojo” there for a while 😄. I made it in 2 eight inch pans and they came out well risen, spongy and moist. The family gave it ⭐️⭐️⭐️⭐️⭐️ !

  12. Dear Gemma, Thank you so much for this amazing recipe. This cake turned out to be perfect. Everyone who had it was full of praises. 😘

  13. Hi gemma! I have done this cake many times and i can say that it's very moist and delicious,however, i want to make cupcakes this time, will it still be moist and delicious if use this recipe?

  14. Thank you. A very easy & delicious recipe! Is it ok not to use the salt? I am on a very low sodium diet & I don't use any added salt in my food.

  15. Hi gemma…is this recipe good to make a 2 tier cake??like If we double the recipe…Please suggest…and I think you should do a video on multiple tier cake😊😊😊

  16. hey Gemma! This is another masterfully made recipe and video and I thank you for that! My question is, how much coffee powder do you use tablespoon wise in dry form since we aren't coffee drinkers and opt not to brew every time we make this? I plan to use espresso powder does that count? thanks so much again! 😉

  17. i made this exact recipe for my friends bday yesterday and now he wants it every year! and he said thnku to you too gemma for such an awesome recipe!!!

  18. Hello Gemma. Your channel is so wonderful, I love the detail and logic you use to explain every process. That been said I'd really love if you could help with something that's frustrating me. I'm using a chocolate fudge frosting, the process is the ganache one (chopped bittersweet and milk chocolate, butter melted in hot heavy cream), cooled down room temperature and then to the fridge, mixing it up every half and hour 3 times. But something is happening when I want to frost my cake, it looks curdled, like cottage cheese and not smooth as it should be and I can't find an explanation to that, I'm doing everything as told. Only in two occasion I've done it right but since then I can do it like that. Sorry for this long comment but I'm feeling so frustrated. Can you help me please?! 🙏🏻😢

  19. Hiya,
    I would like to have a bit more frosting to decorate swirls, can you suggest how I can alter the ingredients to have half a small piping bag extra for decoration please?

  20. Please help the upper part of the cake batter risen and crumby but lower part of the cake didn't risen and solid…I have made lots of cake your recipi..I have a business also…..baking soda is a problem now a days…when i buy new baking soda there is no prblm after 2 week this problem arise..😢😢😢😢😢😢😢😢😢😢😢

  21. I love your videos so much they always taste amazing and I made my own channel about baking and other stuff too!

  22. Ingredients

    1 3/4 cups (250g/9oz) all-purpose flour2 cups (400g/14oz) sugar1/2 cup (2oz/75g) unsweetened cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt1 cup (240ml/8floz) buttermilk*1/2 cup (120g/4oz) vegetable oil, or any flavorless oil2 large eggs1 teaspoon pure vanilla extract1 cup (240ml/8floz) freshly brewed hot coffee

    Chocolate Fudge Frosting Recipe

    1 cup (240g/8oz) butter, at room temperature6 cups (1lb 8oz/675g ) powdered sugar, SIFTED1 1/3 cup (120g/4oz) cocoa1 tablespoon vanilla extract2/3 cup (51/2floz/165ml) whole milk

    Hi Gemma I'm a big fan of your baking but in the recipe that's above stated a 1/2 cup of unsweetened cocoa powder that is on Bigger Bolder Baking and in t the description stated 3/4 cup of unsweetened cocoa powder so is it really 1/2 cup or 3/4 cup?
    Btw no hate just want to ensure for when I decide to bake this cake❤

  23. Hi, I am still a learner. I cam bake cakes perfectly but learning to frost it. I'll be buying an offset spatula soon for cake frosting. I'm confused whether to buy a 6/8/10/12 inch one. It comes in the mentioned sizes. Your one seems and 8 inch one. Please recommend me about what length spatula I should buy. (You can also tell me what should be the length of the front part of the spatula excluding the handle). Thanks in advance 🙂

  24. This is the BEST chocolate cake I've ever made. Plus, I made it GLUTEN FREE using King Arthur's Measure for Measure GF flour. Thanks Gemma!!

  25. Hi Gemma!
    I just tried this recipe and it tasted absolutely amazing.❤
    The cake, however, turned out cracked and gooey in the middle. Could it be because of the fact that my batter was too runny? Should I reduce the amounts of the wet ingredients?

  26. Hi Gemma please can you explain that while making mirunge for cakes recipe calls for cold eggs but weather is too hot and humidm here in North India should I place a bowl of ice under the bowl of eggs to get perfect mirunge please reply soon.

  27. Hello Gemma. Thanks for this fabulous recipe. Pls can I make tall 8"round with this or I will double the measurements. Thanks

  28. Hey Gemma, I mad this amazing cake for my aunts birthday last month and I’m speechless about how good the cake was. I’m making cupcakes for another birthday tomorrow and I wanted to know if I can use the same recipe and how long do I bake the cupcakes for?

  29. My cake ended up horrible. I think i added too much of some wet ingredient(probably coffee). The top layer got burnt and the bottom layers were fluidy and undercooked.

    P.S : that was my first time baking a cake. Feel free to throw in some suggestions y'all.

  30. In ur written recipe, cake mould size is written 8inch. On video it's 9inch cake pan. What is the correct size of pan?

  31. Use the recipe to prepare the chocolate sponge for my last fondant cake. It's just awesome…moist, rich chocolate flavoured cake…thank u

  32. This recipe was a total flop. I tried it twice, almost ruined my daughter’s 9th birthday. I’ll stick to Ina gartens recipe.

  33. When she says it is the best ever chocolate cake trust her because it is best ever. I have tried so many of chocolate cakes but it never tasted so delicious. thank you so much for sharing your best ever recipes., and making my kitchen a less of a disaster

Leave a Reply

Your email address will not be published. Required fields are marked *