How to Make Chocolate Cake | Easy Amazing Homemade Moist Chocolate Cake Recipe


How to make chocolate cake easy amazing homemade
moist chocolate cake recipe Hello and welcome back to In the Kitchen with
Matt, I am your host Matt Taylor, today I am going to show you how to make a chocolate
cake, mmm yummy. I had a request to make a chocolate cake,
so here we go, this chocolate cake is super moist, super delicious, really amazing recipe,
it I can do it, you can do it, let’s get baking. First let’s go ahead and preheat the oven
to 350 degrees F. or 176 Celsius. And now what we are going to do is we are
going to mix together all of our dry ingredients, and I am going to list all of the ingredients
down below in the description, 2 cups of all purpose flour, 2 cups of white granulated
sugar, yep that is a lot of sugar, 3/4 cup of unsweetened cocoa powder, 1 tsp. of salt,
1 and 1 1/2 tsp. of baking soda, 2 tsp. of baking powder, and with a whisk let’s go ahead
and whisk this up really well, you could also sift this all together if you like. All right that is great, add our milk one
cup of milk, ? cup of oil, 2 large eggs, 2 tsp. of vanilla extract, now I am going to
switch to a hand mixer, you could still use your whisk, it gets a bit clumpy or you could
use a wooden spoon to do this. Okay at this point I have one cup of water
here, and I got it really really hot almost boiling, I just put it in the microwave for
about a minute and a half, it’s really hot, now with the mixer on low speed, we are going
to slowly incorporate our really hot water, pour the rest of it in there. Ok so the hot water what it is going to do
is it is going to thin out the batter, and it is going to help to be moist and get nice
an fluffy for us. Don’t be alarmed if the batter seems to liquidy
that’s okay, and kind of finish it off with your spatula. This is going to be for 2 9-inch cake pans,
and so it is going to be a double layered cake, and what I did is I prepped my pan this
is a brand new wilton nonstick pan, um but I still like to prep it, I just put some butter,
softened butter all around in the inside, and then put about a tablespoon of flour in
there, and you just kind of tap it around, like this, and the flour, goes everywhere
and then you get rid of the rest of it, it’s really simple to do, and I recommend prepping
your pans, because we don’t want our cake to stick, when we want to pull it out of the
pans. We want the batter to be evenly spread in
between these two. What I am going to do is I am just going to
take a cup, and we will do one cup of cake batter in this one, and then one cup over
in this one, and so on, until we are evenly incorporated, so I will come back when that
is done. All right so these are ready to go in our
oven, and we are going to bake them for 30 to 35 minutes until when you poke them, with
a toothpick the toothpick comes our clean. All right when they come out of the oven they
will look like this. Awesome, now go ahead and let them sit in
their pans to cool for about 10 minutes. After about 10 minutes I am going to go ahead
and take my cake spatula here, I am just going to go ahead the edges, real quick, I can tell
I don’t really need it, but you may need to do this on yours. All right and then we want to flip these over
and then let them cool, completely on our wire rack. Just like that, and if your cake cracks or,
falls apart a little bit, gets stuck to the pan a little bit, don’t worry this thing is
going to be covered like crazy with frosting, no one is ever going to know, it’s not going
to effect the taste or anything, so don’t worry about that. All right, let’s let these sit and cool completely,
so probably, 20 to 30 minutes. All right, lets make our chocolate butter
cream frosting, now for this you need one and a half cups of unsalted butter, and you
want it to be softened, and if you forget to take it out of the fridge, um, what you
can do its, you can put it in the microwave, and put it on half power, for 20 to 30 seconds,
it’s okay if it melts a little bit. And then we want to take our one cup of unsweetened
cocoa powder, put it in there. And then let’s go ahead and cream that with
the butter. And then I am going to come in here and scrape
it a little bit, and then one more time of scraping. That is looking good. Now let’s go ahead and add our vanilla extract,
and then I am going to add my powder sugar, now I am only going to do, about a cup at
a time, this is 5 cups of powdered sugar. Now at this point it is going to be pretty
thick, now we are going to start to add our milk. I do not want to add my milk all at once,
its just uh, we are going to add it about a third of it at a time, to see how we get
for consistency wise, this frosting can turn out a little bit different each time, let’s
just go ahead and start with that much, now I want to do another scrape. This is pretty good how it is, this is a really
good consistency, I think I am going to add a little bit more of my milk here, and just
leave I think about a tbls out. That is looking awesome, give it a taste,
that is superb. All right now it is time to frost our cake,
a little trick to keep your cake stand or cake pedestal clean, is to put some parchment
paper around it, and then put um have this part open right here, or you can also do that
on your cake board, if you are going to do this on a cake board, and then take some of
your frosting, and put it right there in the middle. All right, now this, I love this tool from
Wilton, it’s a cake spatula or cake knife or whatever, it’s really really handy, I will
put a link down below where you can pick one up. Now let’s go ahead and take our cake, and
put it right there in the middle. And now we are going to go about frosting
this bad boy. I am going to add a lot of frosting on the
top here, we want to make sure we have a lot in the center, and that little dollop of frosting
that I put on the bottom, is going to help act like as some glue. To help keep the cake in place. And as you can see I didn’t level it, this
recipe tends, not to have to level it, it bakes pretty nicely, but if for some reason
it puffs up way to much, go ahead and run a knife, a bread knife or something, and just
level out the top. All right I got a bunch on there, now let’s
go ahead and take this top this other piece, and go right on top, push it down, and now
we are going to go ahead and frost the top. It really helps if your pedestal can rotate,
mine can’t so when we go around the sides I am just going to have to rotate it, my self,
which is totally fine. And then you just rotate it, or like a said,
some of the pedestals will rotate for your. This is looking pretty good, awesome. And if you want to do like some little designs
on top, you can do like an S, like that, and it makes these little squigglies on the top,
kinda cool. All right well there you go that is an awesome
little cake. And then what we do is we are going to go
ahead and slide these out. And it helps to keep the cake clean, and if
you need to come back, just come in and touch some of this up if you have to. Awesome amazing moist chocolate cake. The moment we have been waiting for time to
cut into this cake, yummy look at that. All right our moist chocolate cake is done,
it turned out amazing, really easy to do, if I can do it you can do it. I am Matt Taylor this has been another episode
of In the Kitchen with matt, thank you for joining me, as always if you have any questions
or comments put them down below, and I will get back to you as soon as I can, thumbs up
down in the corner, push it, don’t forget to subscribe to my channel and check out my
other videos, also, down below in the description you will find the ingredients for the cake
as well as, the other social media platforms that I am on, my Facebook page, my twitter,
instagram, and then also my other YouTube channel, check that out, take care, time for
me to dive into this, oh yeah, so excited.

100 thoughts on “How to Make Chocolate Cake | Easy Amazing Homemade Moist Chocolate Cake Recipe

  1. Looked lovely best part u didn't added buttermilk as every other recipe is pouring that in. Dear can u tell this recipe's measurements for one 8" pan n single layer cake . For me quantity is way too much n I don't have two pans too. Wait for ur reply

  2. I was wondering if I could take out the baking powder and baking soda and replace the flour with self raising flour would it turn out the same?

  3. Hi Matt the I’ve made this cake twice the first time I it came out of the pans perfectly. This time it got stuck and thank goodness you mentioned not worrying about it if it breaks apart. It broke apart!!!

    It’s the best chocolate cake I’ve ever made and everyone loves it. I’m waiting to frost this one and see if I can smoosh it together.

    I love your video. Thanks for the recipe.

  4. I like this recipe and how the cake turns out… But I don't know if I should trust anyone who bake/cook, while sitting down… :p

  5. Nicely done.. thank you but can someone tell me, can you not use ordinary butter to make buttercream…. why unsalted?

  6. У меня все получилось.Рецепт мне понравился. Спасибо.

  7. Bro!!!You are amazing for taking time to explain and your receipe is supper dupper simple for beginners like me:) love from Egypt♥♥♥

  8. What is the reason of adding hot water to the batter? Will the cake fail if you add water at room temperature instead?

  9. Some tutorials tell you to use all ingredients at room temperature. So please I wan to ask why the water is used hot. Pls reply . thank you

  10. first it wasn't soft and on second try it burn in 3 minutes and it was this smell of baking soda that it was a total trash

  11. I took mine out early and it’s still not very moist. If I’d let it go until a toothpick came out clean it would have been dry. My oven was lower as well at 325 degrees F. The frosting was too much for the cake also. 1/2 the recipe would have been enough. I’ve tried other recipes I like better.

  12. My oven is not tat big.. I can keep only one part of batter at a time… can I keep the other part of batter waiting till the first one come out of oven??? Any change in the batter waiting to expect due to baking soda and baking powder in it??? Pls suggest me an idea…??? Coz this is my problem I pour all the batter in single mould and the centre didn cook well also coz it so moist cake I failed cutting it evenly layers..

  13. رائع جدا جدا وخاصة اعجبتني اكثر الكريمة الزبدة هل استطيع ان اقلل نسبة الحليب في الكريمة لتكون قوامها اثخن كي استطيع ان اعمل بها ورود للتزيين الكيكة / مع السكر الجزيل متابعتك من العراق

  14. My oven can only bake one layer at a time, can the batter sit on the counter until the first is done? Will it affect the rise?

  15. Omg I just made this, it was so easy to follow & it taste so so good!! Im happy with this recipe, Thank you for sharing! ❤️

  16. Hi Matt! I just baked the cake but unfortunately when I flipped it over the wire rack, the centre portion oozed out. Now I have again put it in the OTG for 20min… I hope it turns out good.
    Can you pls tell me what must have gone wrong so next time I be careful

  17. Hello I am going to make this cake but could you tell me how much of each item I would need for a 3 layer cake please. Yes I wanna go really big because this is one of my favorite cakes. Thanks in advance and keep your videos coming. God bless you

  18. And I actually did every dough that i look up in youtube even your dough and i dont know why it come out hard like a tortilla

Leave a Reply

Your email address will not be published. Required fields are marked *