The Ultimate Chocolate Cake Recipe

The Ultimate Chocolate Cake Recipe

– Hey everyone, it’s Natasha
of, and today we are making a
decadent and moist chocolate cake with a rich chocolate frosting. Both the cake and the
frosting are so easy to make. This recipe is a keeper and
always gets rave reviews and it makes for a stunning birthday cake. We’ll start with some quick prep. Preheat your oven to
350˚F, then butter two nine-inch cake
pans on the sides and bottom, also line the bottoms with
a ring of parchment paper. Now in a large mixing bowl, we’ll combine our dry ingredients, that’s three cups of all purpose flour, two cups of sugar, half a
cup of unsweetened cocoa, two teaspoons of baking
soda, and a teaspoon of salt. Whisk those together, breaking up any large lumps of cocoa. A few tiny lumps are okay. Now in a second bowl, we’re going to combine
the wet ingredients, that’s two cups of warm, not hot, coffee, 2/3 cup of light olive oil,
two tablespoons of vinegar, and a tablespoon of vanilla extract. Whisk to combine. Now this sounds like a lot of coffee, but you cannot taste the
coffee in the finished cake, but it really amplifies
the flavor of chocolate. Now pour your wet ingredients
into the dry ingredients and whisk just until they come together. Your batter will still be slightly lumpy, and the finished batter is somewhat thin, but don’t worry, it rises really well. (upbeat music) Divide the batter evenly between your two prepared cake pans, and I love using a digital kitchen scale to make sure I have the
same amount of batter in each cake pan, that way they rise evenly and perfectly. Once you have those evenly portioned, bake on the center rack
of a preheated oven at 350 degrees Fahrenheit
for about 35 minutes, or until a toothpick comes out clean. Once they come out of the oven, let them rest in the pans
for about 15 minutes. After 15 minutes, the cake pans should be
cool enough to handle. Run a knife or a thin
spatula around the edges to loosen them from the pan. Invert the cakes onto a wire rack. Gently peel back the parchment paper and it should come off easily. Now let the cakes rest until they are completely
at room temperature before applying frosting. Once the cakes have
reached room temperature, we’re gonna make the frosting. In the bowl of your stand mixer, combine 12 ounces of softened cream cheese and one cup of unsalted,
room temperature butter. Beat those together on medium-high speed with the whisk attachment
for about three minutes. Scrape down the bowl as needed to make sure everything
is really well-combined, and the mixture should
look fluffy and creamy. Next, use a sifter to sift in
five cups of powdered sugar and one cup of unsweetened cocoa powder. Sift in batches as needed until you have all of the
powdered sugar and cocoa in the bowl, and sifting is important here so you don’t get lumps of
cocoa in your frosting. Next, add half a teaspoon
of salt, and do not skip it. The salt cuts the sweetness
and balances the frosting. Start the mixer on low
speed until well-combined. Scrape down the bowl, then increase to medium-high
speed and beat another minute or until the frosting
is smooth and whipped. Finally, add two teaspoons
of vanilla extract and continue beating on medium-high speed for another minute, scraping
down the bowl as needed. The chocolate frosting
should be uniform in color without any streaks, smooth, whipped, and fluffy. Our cake layers have completely
cooled to room temperature, and now we can assemble the cake. Place the first cake layer
with the flat side down on a cake platter. Spread the top with a generous one third of your chocolate frosting, and I love a thick layer
of frosting in the middle, so don’t skimp on this step. Add the second layer with the flat side up so you have an even top. Add most of the remaining
frosting to the top of the cake and spread it around. Apply the last of the frosting
to the sides of the cake, and I love this offset spatula, it makes frosting cakes so much easier, and I’ll leave a link to
this in the description. And we’re not going for perfection
in decorating this cake, but we want more of a rustic look because that’s exactly what I think of when I think chocolate cake. Wipe off any excess frosting
with a damp paper towel from the cake platter. Now use a spatula or the back of a spoon to create swirls and waves
in the top of your cake. Okay. (laughs) Do you know what time it is? (laughs) It is time for the taste test, and I cannot wait, because I have this fierce craving for chocolate cake right now, and all this chocolate is
just staring me down. (laughs) I just can’t any longer. (laughs) All right, we’re gonna
cut right into this, here we go! And I do like to clean my
knife with a paper towel between slices to keep the cake pretty. And a big ol’ honking
slice for me. (laughs) (laughs) Yes, look at those layers. (giggles) Moist and
decadent chocolate cake, ah. This is the stuff my dreams
are made of. (laughs) Oh my goodness, let’s get on with this. I am getting way too impatient. Mmm. (giggles) Okay. Oh, wow. Okay, here we go. It is really soft and moist, this is the chocolate cake of
all chocolate cakes. (laughs) Come to mama! (laughs) Mmm, mmm, mmm. Mmm. Mmm! (giggles) Like bite after bite, this is decadent and intensely chocolatey, but it’s not overly sweet. It’s just really enjoyable, yum. (laughs) And I love how simple this is, I mean, it’s a rustic
and pretty decoration, but this comes together fast, and it would make just the
most stunning birthday cake. This is a winner. (laughs) Make this and you will be
known for your chocolate cake. If you guys enjoyed this video, give me a great big thumbs up below, make sure to subscribe to our channel, and we’ll see you next time. All right, who likes chocolate? (laughs) If you’re like me and love chocolate, check out some of our
favorite chocolatey recipes right over and right down there, and before you go,
click below to subscribe and when you do, click
that little bell icon so you’ll get notifications
every time we post a new recipe. We’ll see you next time.

Only registered users can comment.

  1. good cake but not a fan of the cream cheese and cocoa combination in the icing…I love chocolate icing and I love cream cheese icing but the combo lends too much of a tangy/bitterness….also my cake cracked even though I followed instructions to a T….my cakes never do this….but this is the first eggless cake I have made

  2. I don’t understand this. She sad its so chocolaty but she don’t use real chocolate for this Cake🤦🏼‍♂️
    And before she bake the cake the dough is brown and after baking its Black????

  3. amazingly moist cake! not too sweet! only wished i took your advice to put more frosting in between the sponges. tks for your tutorial 😋

  4. i just wanted to ask mam…why did you put vinegar on it?because i'ved watched lots of videos making chocolate cakes in youtube and your the only one who included a vinegar..thanks for replying

  5. Hi I have a question.

    If I was to bake all the batter in a 10” x 3” springform how long should I bake the cake for?

    Thanks in advance.

  6. Not a fan of this cake. I bake a lot and was excited to try new chocolate cake recipe, but it was disappointing: too dense and too sweet. Tiny piece goes a long way. None of my guests were able to finish their slice. I had someone comment that it tastes just like store bought cake which is not a compliment because I don’t like and don’t buy American store bought cakes. None of them compare to cakes that I usually make at home. Next time I’ll do few modifications of ingredients instead of following the recipe exactly to make it lighter, more airy and not as sweet!

  7. Hi Natasha! If I made this batter to make cup cakes.. how long do you think I should bake them for? Thank you!

  8. Love the clear instructions and additional comments like not worrying how thin the cake mix is because it will bake well, or that there won’t be a taste of coffee but that it enhances the chocolate taste (not a fan of coffee). Great humour too…makes for entertaining viewing 👍

  9. I love ❤️ your cake recipes Natasha..Thanks your apple cake is my favorite as there is no butter or oil in it.I am going to try out your chocolate one for the first time today..I hope it comes out as good as yours.🤞Thanks once again😃

  10. Oh wow I want iittttt
    If i use 9 inch Bayrex
    I will use one or 2 ????
    And the coffee how many spoons u use for 2 cups

  11. Hi Natasha, how do you keep the cake moist when its in the fridge chilling from the crumb coat? Mine always gets so dense 🙁 also if using 2 7×3 pans would this recipe work for that and how long do you think it would take to bake?

  12. Natasha… for the 2 cup of coffee.. how many tsp of coffee u added???please reply.. i am gonna make it today soo.. 🤗🤗🤗

  13. I cook mine for 20 mins at 350 degrees and its more than ready. Not sure if its my oven or smg. Idk how you cook yours for 35 min and it doesn't come out burnt.

  14. The last time I made it it kindly was breaking at the top… Why ??? I don’t know what I did wrong 😞😞

  15. All of the 'best cake recipes' have part cocoa and part melted chocolate in it. This doesnt have that and I dont know wht to think lol.

  16. Hey what is a good substitute for the cream cheese? I really wanna make this but i dnt care for cream cheese frosting

  17. Hi Natasha, how do i make 2cups of warm coffee? is it instant ones or the coffee powder how many teaspoon to 1cup of water?

  18. Loved it… and enjoyed making.. and loved the taste tooo.. great recipe. It's become my favorite recipe.
    I reduced the amount of baking soda. As I dnt like it overpowering. So I halved it by baking powder and baking soda. Thank u for this amazing super recipe.

  19. Lmao!!!😂😂😂😂. Natasha you are hilarious!!! This is the second reason I watch your vids…..the first is all those delicious recipes like this cake that made my mouth water!!!! You are therapy after a hard day!! 😅 Keep up the awesome job!! 😃👍🏻

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