Ditch The Mix: Bake This Decadent Chocolate Cake From Scratch!
Today on Boston Girl Bakes, join me as I reveal the ultimate chocolate layer cake recipe! Say goodbye to store-bought cakes and hello to homemade deliciousness. Watch as I guide you through the process step by step, including my secret recipe for the most decadent chocolate buttercream frosting. Trust me, once you taste this cake, you'll never want to go back to boxed mixes again. Don't forget to subscribe for more mouthwatering recipes like this one!
Head to the blog for full step by step recipe instructions: https://www.bostongirlbakes.com/choco...
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Tools Used:
9-inch cake pans: https://amzn.to/4bkN54v
Mixing bowls: https://amzn.to/49blnFC
Stand mixer (for frosting): https://amzn.to/3Si0bqv
Or you can use a hand mixer (this is my new favorite!): https://amzn.to/3u4tvcd
Ingredients
For the chocolate cake:
2 cups (240 g) all-purpose flour * spooned and leveled
2 cups plus 2 tablespoons (419 g) granulated sugar
¾ cup (63 g) Dutch processed cocoa powder
½ teaspoons baking soda
2 teaspoons baking powder
¾ teaspoon salt
¾ cup (180 mL) vegetable oil
2 teaspoons vanilla extract
3 large eggs
¼ cup (57 g) sour cream
1 ¼ cups (300 mL) boiling water
1 teaspoon espresso powder
For the chocolate buttercream frosting:
2 ½ cups (5 sticks, 565 g) unsalted butter, softened to room temperature
5 cups (565 g) powdered sugar
1 1/2 cups (126 g) cocoa powder
4 tablespoons heavy cream
2 teaspoons vanilla extract
Instructions
Make the chocolate cake:
1. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch cake pans with parchment paper. Set aside.
2. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a second mixing bowl whisk together oil, vanilla, eggs, and sour cream.
4. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.
5. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter.
6 Divide batter between the two pans. Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
Make the chocolate buttercream frosting:
1. In a bowl of your stand mixer, with paddle attachment, beat the butter on medium-high speed for about 2 minutes to soften.
2. Add the confectioners sugar ½ cup at a time, with mixer on low, and beat to combine. Scraping down the bowl as needed.
3. Add heavy cream, and vanilla. Beat to combine on low speed.
4. Add cocoa powder, with mixer on low speed, and beat to combine. Then increase the speed to medium-high speed and beat for 5-7 minutes until light and fluffy. Use immediately or store in a container in the fridge for up to 5 days. Re-whip again before using for spreadable consistency.
5. When cakes are cooled, frost the cake. If cakes are domed on top, use a serrated knife and cut the tops off. Place one layer onto cake serving platter. Frost the layer with an offset spatula. Top with second layer. Frost top and sides of cake.
Notes
Storage: Store the cake in the refrigerator, covered, for up to 5 days.
Three layer cake: Yes you can divide the cake batter between 3 8-inch or 9-inch cake pans.
Different pans: Yes you can bake the cake into a 9x13 pan or into a bundt pan. The baking times will increase. For the 9x13 baking pan, the cake will bake for about 35-40 minutes, and the bundt pan will take about 50-60 minutes.
Cupcakes: I haven't tried, but if you want to try I would fill the cupcake tins about 2/3 full and bake about 18-20 minutes. Or try my Easy Chocolate Cupcake recipe!
Freezing: Yes you can freeze the baked chocolate layers after they have cooled. Wrap completely in plastic wrap and then again in tin-foil
