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Best Chocolate Cake | How to make chocolate cake from scratch
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

It is one of the BEST CHOCOLATE CAKE RECIPE. Check out how to make a simple super moist chocolate cake from scratch. You only need a bowl and a whisk.

Course: Dessert
Cuisine: Fusion
Keyword: best chocolate cake recipe, chocolate cake recipe, how to make chocolate cake from scratch, moist cakes
Servings: 12
Author: Teena Agnel
Ingredients
  • 1-3/4 cups or (210g) all-purpose flour
  • 3/4 cup or (75g) dark Cocoa powder (like Hershey's special dark for blackish color)
  • 2 cups or (400g) sugar
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup or 8oz or (240ml) milk
  • 1/2 cup or (4oz) or (120)vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup or (8oz) or (240ml) boiling water
  • FOR FROSTING
  • 2 sticks + 5 tablespoons 300 g butter, at room temperature
  • 2/3 cup or (66g) cocoa
  • 3 cups or (375g) confectioners sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3 tablespoons milk
  • CHOCOLATE GLAZE:
  • 1/2 cup or 4 oz or (113 g) chocolate chips or finely chopped chocolate bar
  • 1 cup or (240ml) milk or heavy cream
  • 1 tablespoon butter
  • pinch of salt
Instructions

  1. Heat oven to 350 Degrees Fahrenheit /175 Degrees Celsius. Grease, line, and flour two 8-inch round baking pans.

  2. Whisk together flour + cocoa + sugar + baking powder + baking soda and salt in a large bowl. To that, add eggs + milk + oil + vanilla. Beat on medium speed of mixer for 2 minutes or you can use a whisk.

  3. Add the boiling water to the batter and stir well (batter will be thin). Pour batter into prepared pans.

  4. Bake 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean. Cool for 10 minutes and then remove from pans to wire racks.

  5. Cool completely before frosting.
  6. FROSTING:

  7. Beat butter until soft. Add sifted cocoa powder and beat well. Now add confectioners sugar little at a time and beat till it blends well. Add a pinch of salt as well.

  8. Add vanilla and a tablespoon of milk at a time and beat well until soft and fluffy. Scrape of the sides.

  9. CHOCOLATE GLAZE:

  10. Add chocolate chips or chocolate bits and butter into a clean bowl. Add a pinch of salt and mix. Bring milk or heavy cream to a simmer on heat but not boiling and pour it into the chocolate bowl.

  11. Whisk it. Slowly the chocolate starts melting and it comes to a syrupy and pourable consistency. Use immediately.

  12. ASSEMBLY:

  13. Frost the cake and place it in the refrigerator for 30 minutes before you pour the glaze. Slowly start pouring on the edges of the cake till it drips. Then fill the center and smooth with a spatula.

  14. Dip the strawberry or other fruits in chocolate and place it over the cake.

Recipe Notes

If baking in 9-inch pans, baking time will be between 30-35 minutes.

Frost the cake only after it cools completely. Its easier to frost the cake if it has been in the refrigerator for 30 minutes. Pour the glaze only over the chilled cake.

To get a clean slice, dip a non-serrated knife in hot water, wipe it off nicely, and cut the cake.

You can also add 1/4 cup of chocolate chips into the batter to make it richer.