Chocolate Cake Recipes

FAQS

Top Chocolate Cake Tips?

1. Follow the recipe. This may seem like a given, but it is my number one tip. Sometimes an adjustment does not affect the result, oftentimes it does.
2. Room temperature. Unless otherwise stated, use room-temperature butter, dairy, and eggs. They will incorporate better and create the ideal amount of air bubbles which expand as the cake bakes, causing it to be light and fluffy.
3. Spoon and level your flour. See our How to Measure Flour post.
4. Cocoa powder. If a recipe doesn’t specify a type, assume they are referring to natural unsweetened cocoa powder.
5. Sour cream. Adding 1-2 tablespoons of sour cream or applesauce to the mix will help add moisture.
6. Mixing. Mix the dry ingredients and wet ingredients until just combined. When using a stand mixer only set it to medium speed. Use a spatula to scrape the bottom of the bowl and fold the batter to be sure everything is properly combined.
7. No peeking. It can be tempting to open the oven door to check the cake, but this can cause the center of the cake to sink. Only peek when nearing the end of the suggested bake time.
8. Shiny metal cake pans work best when baking cakes. Line the Pan with Parchment Paper for easy removal.
9. Foil. If the outside of the cake is cooking faster than the inside, tent a piece of tin foil over the top to keep it from getting too crisp on the outside.
10. Doneness. Insert a toothpick into the cake to determine if the cake is done. If it comes out clean or with only a couple of crumbles, the cake is done.

Best Frosting for Chocolate Cake?

• Chocolate frosting is a favorite, but you really can’t go wrong with the way you frost your cake. Decide on the desired taste, texture, and look then apply a few tips and tricks to create a masterpiece.
  • Kinds of frosting. There are many different kinds of frostings to choose from: buttercream, royal icing, ganache, icing, or even a simple Whipped Cream.
  • Flavors. Many flavors pair well with chocolate. Create a rich chocolate cake with Chocolate Buttercream Frosting or chocolate ganache. Try a sweet Vanilla Frosting or Caramel Frosting. Bright flavors like lemon, orange, and Berry or a tangy cream cheese frosting are a perfect contrast that works great.
  • Crumb coating. When frosting your cake, add a thin layer to the top and sides of the cake to coat the crumbs. Let it set and add a thicker layer of frosting without the crumbs getting caught up in it.
  • Filling. Buttercream and custard are both great choices to spread between cake layers. Spread it in an even layer and leave about ¼-inch from the edge so there is room for it to spread when the next layer is added.
  • Cool the cake completely on a cooling rack before frosting it or the frosting will melt into and right off the cake.
  • Make ahead. Bake a cake 2-3 weeks ahead of time allow the cake to cool, wrap each layer with plastic wrap and again with aluminum foil, and freeze until you are ready to frost it about 3-4 months.

How to Enhance the Chocolate Flavor?

• Dust the pan with cocoa. If the recipe instructs greasing and then dusting the pan with flour, use cocoa powder instead. It keeps the cake from sticking to the pan, gives extra chocolate flavor, and blends into the rich brown color.
• Make it rich. If your cake is missing that rich chocolate flavor, try using better-quality ingredients:
  • natural cocoa powder or dutch-process cocoa powder
  • REAL vanilla extract
  • buttermilk in place of regular milk
  • butter in place of vegetable oil
  • an extra pinch of salt goes a long way