Homemade Chocolate Cake is a moist, rich dessert with an amazing buttercream frosting. If you love chocolate, you will LOVE this cake.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this delicious cake.
All comments are my own.
INSPIRATION FOR THIS RECIPE
The original recipe is Hershey’s Perfectly Perfect Chocolate Cake. It is printed on the back of the box of Hershey’s Cocoa Powder and is available on the company’s website.
It is a very popular recipe loved by multitudes. Worth a try because it is soooo good.
Changed the name to Homemade Chocolate Cake. Recipe is the same.
I’ve also included a quick lesson on how to correctly measure all-purpose flour and helpful baking tips.
THE MAIN INGREDIENT
The main ingredient in both the cake and the frosting is unsweetened cocoa powder.
This recipe calls for one cup of boiling water. It helps make the cake fluffy, intensifies the chocolatey flavor, and reacts with the baking powder and baking soda to create a higher rise.
CORRECTLY MEASURE THE ALL-PURPOSE FLOUR
To get the correct amount of all-purpose flour for this recipe (1-3/4 cups), it must be sifted, spooned and leveled. Doing this will make the flour light and perfect for baking.
Avoid packing the flour because it will be too much for baking.
Using packed flour will make baked goods (including cakes) to thick and dry with a gross taste.
First, pour about 3 cups of all-purpose flour into a sifter.
Sift it into a bowl.
Discard hard particles left in sifter.
Lightly spoon a pile of sifted flour into a measuring cup.
One cup of all-purpose flour that has been sifted, spooned and leveled.
Level off the piled high flour with the flat end of a knife.
HOW TO FREEZE UNFROSTED CHOCOLATE CAKE
Wrap cooled layers individually in a layer of plastic wrap. Then wrap with a layer of aluminum foil. Double wrapping provides extra protection from freezer burn.
Freeze for up to 3 months.
HOW TO FREEZE FROSTED CHOCOLATE CAKE
Place uncovered frosted cake in freezer for about three hours or until it freezes solid.
When it’s completely frozen, wrap in a layer of plastic wrap. Then wrap with a layer of aluminum foil.
Freeze for up to three months.
HOW TO THAW A FROZEN CHOCOLATE CAKE
Remove frozen cake from freezer and place in the fridge.
Keep it wrapped to prevent sogginess.
Allow it to stay in fridge overnight or until thawed.
HOW TO FROST A CAKE
It’s easy to frost a cake when you know how to do it the right way. The following helpful tips will show you how to get it done.
Frosting a warm cake will cause dripping, sagging layers with rips (or tears).
With that in mind, make sure the cake layers are completely cooled. It’s best to wrap the cake layers in plastic wrap and aluminum foil. Then refrigerate overnight. This method guarantees a cold cake that’s easy to frost.
BRING FROSTING TO ROOM TEMPERATURE
Frosting should be at room temperature before using. If it’s too cold, it will be thick and difficult to spread. Thick frosting will tear the cake’s surface.
If the frosting is made ahead of time and refrigerated, bring it back to room temperature by placing the covered container on the kitchen counter for at least 30 minutes.
After 30 minutes, spoon the frosting into a medium mixing bowl.
Whip it with a handheld mixer for at least 30 seconds to make it light and smooth.
TRIM THE CAKE BEFORE FROSTING
This recipe makes one 9-inch cake with two or four layers. Before frosting, make sure the top of each layer is flat.
Use a serrated knife to cut away the peaks or bulges on the top of each layer.
The cake scraps make great snacks. Especially good mixed with cold vanilla ice cream.