Homemade Chocolate Cake

This homemade chocolate cake is rich, delicious and easy to make. The frosting is also very easy and compliments the cake beautifully.

You will see that I go ahead and whisk or use a hand held beater to aerate the dry ingredients in this video and recipe. However, if you prefer you can go ahead and sift the dry ingredients (including the sugar) three times. Once you have done that just add the rest of the ingredients and beat them in.

When picking an oil for this make sure you are not using extra virgin olive oil as it will alter the flavor of your cake. Vegetable oil or grape seed oil are fine. A light olive oil will do as well.

Make sure that the coffee you will be adding to the cake is completely cooled down so make it ahead of time.

The frosting you are going to make for this will last for about a week in a closed container inside the refrigerator. It will harden so all you need to do is microwave it for about half a minute to soften it before you use it. Stir it well.

This is what you are going to need to make this delicious homemade chocolate cake:

Serves twelve
FOR THE CAKE:
2 ½ cups (320 grams) all-purpose flour
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) baking soda
1 tsp. (5 ml) salt
2/3rd cup (85 grams) dark unsweetened cocoa powder
2/3rd (134 grams) cup sugar
2/3rd cup (166 ml) oil
1 cup (250 ml) water at room temperature
½ cup (125 ml) strong dark coffee – cooled down
1 tsp. (5 ml) vanilla extract
4 eggs – room temperature
Optional – 1/4th cup (62.5 ml) of Irish cream or Kahlua or Amaretto or simple syrup or infused syrup or canned fruit syrup for soaking

Heat your oven to 350 degrees F (176 C) and oil and flour a 9×13 inch (23×33 centimeter) pan or two 9 inch (23 centimeters) cake pans.

Place the flour, salt, baking powder and baking soda in a bowl and whisk for about a minute. Add the cocoa powder and the sugar and whisk until all little cocoa balls are gone. You can use a hand held beater if you prefer. You can also simply sift all the dry ingredients together three times.

Add the oil, water, coffee and vanilla extract and beat for a couple of minutes. Add the eggs and beat for another two minutes.

Transfer the batter into the prepared pan or pans and bake for about 30 minutes – or until an inserted cake pin comes out clean.

Remove the cake from the oven and place on a cooling rack for 20 to 30 minutes. Unmold the cake by placing the cooling rack directly on top of the pan and quickly flipping it. Finish cooling completely.

If you are going to soak the cake, poke holes all over with a skewer and slowly add the soaking liquid. Soak for about 30 minutes and frost.

Apply a generous amount of frosting to the top and let it drip over the sides. Spread it on the sides with a spatula and top. Allow the frosting to dry before serving.

FOR THE FROSTING:
4 oz. (113 grams) of your preference of chocolate (I used semi-sweet)
4 TBS (57 grams) of unsalted butter
3 cups (384 grams) of sifted confectioner’s sugar (a.k.a. icing sugar or powdered sugar)
1/3rd cup (83 ml) hot milk
1 tsp. (5 ml) vanilla extract
a pinch of salt

Melt the chocolate with the butter in a bowl over some simmering water – double boiler or Bain Marie. Stir until it is melted and remove from bowl from pot. Cool chocolate down.

Place the sifted sugar in a bowl and add the hot milk. Beat until nicely incorporated. Add the vanilla, salt and melted chocolate. Beat again until creamy.

Frost the cake. The frosting will harden a bit as it sets.

You can keep this frosting in a closed container in the fridge for up to one week. If it has hardened (and it will) microwave it for about 30 seconds to soften before frosting your cake.

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