The Dreamy Home Made Chocolate Cake Recipe Everyone Loves
Crafting a delectable home made chocolate cake can transport you to childhood memories of sweet kitchen adventures.
Memories flood back with each whisk and fold of ingredients.
Rich cocoa aromas fill the kitchen, promising pure indulgence.
Soft, moist layers melt on your tongue, creating moments of pure bliss.
Baking becomes an art form when passion meets simple ingredients.
Culinary magic happens when you mix love with classic techniques.
You’ll want to savor every single crumb of this irresistible dessert.
Homemade Chocolate Cake Packed With Flavor
Ingredients for Homemade Chocolate Cake
Cake Base Ingredients:Liquid Ingredients:Leavening and Seasoning Ingredients:Frosting Ingredients:How to Bake Homemade Chocolate Cake
Step 1: Prepare Baking Station
Warm up your oven to 350°F.
Grab two round cake pans and coat them with a light butter layer, then dust with flour to prevent sticking.
Line your workspace with all necessary tools and ingredients.
Step 2: Mix Dry Ingredients
Gather these ingredients:Sift all dry ingredients together in a large mixing bowl to eliminate any lumps and create a smooth, consistent blend.
Step 3: Combine Wet Components
Whisk together in a separate bowl:Blend these ingredients until they form a silky, unified mixture.
Step 4: Create Cake Batter
Pour wet ingredients into dry ingredients.
Stir gently until everything combines smoothly.
Slowly add boiling water and mix – the batter will become thin and runny.
Step 5: Bake Cake Layers
Divide batter evenly between prepared pans.
Slide into preheated oven and bake for 30-35 minutes.
Check doneness by inserting a toothpick – it should come out clean.
Step 6: Cool Cake Layers
Let cakes rest in pans for 10 minutes.
Transfer to wire cooling racks and allow to reach room temperature completely.
Step 7: Whip Up Chocolate Frosting
Beat softened butter until creamy.
Gradually incorporate:Adjust liquid to achieve smooth, spreadable consistency.
Step 8: Assemble Chocolate Masterpiece
Place first cake layer on serving plate.
Spread frosting across top.
Carefully position second layer.
Cover entire cake with remaining frosting.
Decorate as desired.
Helpful Tips for Homemade Chocolate Cake
Variations to Explore with Homemade Chocolate Cake
Serving Suggestions for Homemade Chocolate Cake
Storage Advice for Homemade Chocolate Cake
FAQs
Boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a richer, more moist cake texture.
While possible, oil keeps the cake more moist and tender compared to butter, so it’s recommended to stick with the original recipe.
Avoid overbaking by checking the cake a few minutes before the suggested baking time and using the toothpick test to ensure it comes out clean with a few moist crumbs.
The addition of boiling water creates a uniquely light and tender crumb, making this cake exceptionally soft and rich in chocolate flavor.
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Home made Chocolate Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
Chocolate lovers will adore this homemade chocolate cake recipe that brings Italian dessert traditions to life. Rich cocoa layers promise pure indulgence with classic ingredients blending seamlessly for you to savor each delectable bite.
Ingredients
Dry Ingredients:
- 1 3/4 cups (220 grams) all-purpose flour
- 3/4 cup (75 grams) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (400 grams) sugar
Wet Ingredients:
- 2 large eggs
- 1 cup (240 milliliters) whole milk
- 1/2 cup (120 milliliters) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters) boiling water
Frosting Ingredients:
- 1 cup (230 grams) unsalted butter, softened
- 3 1/2 cups (420 grams) powdered sugar
- 1/2 cup (50 grams) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup (60 milliliters) whole milk (adjust as needed)
Instructions
- Prepare the cake foundation by combining dry ingredients: sift flour, cocoa powder, baking powder, baking soda, and salt together in a mixing bowl, ensuring no lumps remain.
- Create a smooth wet mixture by whisking sugar, eggs, milk, oil, and vanilla extract until fully integrated and glossy.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently to maintain a uniform texture without overmixing.
- Introduce boiling water into the batter, which will create a thin, silky consistency essential for a moist chocolate cake.
- Prepare two 9-inch round cake pans by greasing and flouring to prevent sticking, then evenly distribute the batter between them.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, checking doneness with a toothpick inserted into the center that comes out clean.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
- Craft the frosting by beating butter until creamy and smooth, creating a rich base.
- Gradually blend powdered sugar and cocoa powder into the butter, mixing on low speed to prevent sugar clouds.
- Enhance frosting with vanilla extract and milk, adjusting liquid until achieving a spreadable, velvety consistency.
- Once cakes are completely cooled, apply frosting to the first layer, then carefully position the second layer on top.
- Generously coat the entire cake with remaining frosting, creating an even, luscious chocolate exterior.
Notes
- Check cake doneness by inserting a toothpick near the center; if it comes out clean with minimal crumbs, the cake is perfectly baked.
- For a richer chocolate flavor, use high-quality cocoa powder and replace some milk with strong brewed coffee.
- Create a gluten-free version by substituting all-purpose flour with a gluten-free flour blend and adding xanthan gum for better texture.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit, keeping the cake’s moisture intact with applesauce or Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 425 kcal
- Sugar: 44 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
Amanda Bennett
Recipe Curator & Culinary Educator
Expertise
Baking and Pastry Arts, Recipe Testing and Development, Culinary Instruction, Food Styling and Photography
Education
Asheville-Buncombe Technical Community College, Asheville, NC
Diploma in Culinary Arts
Emphasized practical cooking skills, nutrition, and kitchen management.
Cambridge School of Culinary Arts, Cambridge, MA
Certificate in Professional Pastry Arts
Specialized in baking techniques, dessert presentation, and flavor profiling
Amanda’s roots run deep in the Southern hills, where every meal started fresh from the garden and every dessert came with a story. She trained at Asheville-Buncombe Technical Community College and sharpened her pastry skills at the Cambridge School of Culinary Arts, blending classic technique with everyday charm.
At The Liffey, Amanda’s passion is making baking and home cooking feel natural and joyful. She’s all about single recipes that are simple enough for a busy afternoon, but special enough to make someone’s day a little sweeter.