How to Make The Most Amazing Chocolate Cake II

Today on The Stay At Home Chef I’m
showing you how to make The Most Amazing Chocolate Cake This chocolate cake is
amazingly popular with thousands and thousands of rave reviews today I’m re-doing that old video to show you exactly how to make this cake and answer
all of your questions along the way Start by preheating an oven to 350
degrees Fahrenheit then butter and flour three 9-inch cake pans or you can use
cocoa powder instead of flour which is what I did today. Then we’ll start making
our batter by adding 3 cups of all-purpose flour to a large mixing bowl
and you don’t want to use cake flour you want to use all-purpose flour for this, 3
cups of granulated sugar and 1 1/2 cups of unsweetened cocoa powder. We’ve also tested this recipe with dutch process so that works too and people are
always asking about the color of the cake and the frosting. This one is
regular unsweetened Hershey’s cocoa powder while this one is Hershey’s
special dark. You can see the difference in color and that will impact the color
of the cake and the frosting as well and of course which cocoa powder you use
will also impact the flavor. I like to use the regular unsweetened for the cake
and you’ll need 1 1/2 cups You’ll also need 1 tbsp of baking soda
1 1/2 teaspoons of baking powder and 1 1/2 teaspoons of
salt and that’s it for our dry ingredients so mix them together. You can
do this by hand with a whisk or a spoon or you can use a hand mixer or stand
mixer. Once your dry ingredients are mixed together you can start adding in
your wet ingredients. You’ll need 1 1/2 cups of buttermilk and yes you
want to use buttermilk. Then you’ll also need 1 1/2 cups of hot water
along with 1/2 cup of vegetable oil to keep things nice and moist, 4 large
eggs and 2 teaspoons of vanilla extract and then mix this all together. Make sure
you’re using a large bowl because you can see it
fills it right up and of course stop and make sure you use a rubber spatula to
scrape the sides and bottom of the bowl to ensure that everything gets mixed in. This batter should be a pourable consistency so if you can see that right
there: that is what you’re going for. This recipe makes about 10 cups of batter so
you’ll need about 3 and 1/3 cups of batter for each pan. Knowing how many
cups of batter this makes will allow you to calculate the recipe for any pan size. I couldn’t possibly list them all! So that’s enough batter for one 9×13
pan + 12 cupcakes, or just 36 cupcakes. but I am all about that 3 layer
cake so we’re gonna bake these in a 350 degree oven on the center rack for 30 to
35 minutes. If your oven is a bit smaller you can always cook them one at a time. Next we’re gonna make a frosting. I like using a chocolate cream cheese
buttercream for this so you’ll need 1 1/2 cups of softened butter and
that can be salted or unsalted and you’ll also need 8 ounces of cream
cheese and get this mixing together. We also really like using a whipped
chocolate ganache but honestly you can’t go wrong. Just use your favorite frosting.
After one to two minutes it should be nice and fluffy and then we can add in
1 1/2 cups of cocoa powder and I like to use the dark kind for frosting
because it’s so pretty. You’ll also need 3 teaspoons of
vanilla extract and we’ll mix this in and then once that’s mixed in we can
start adding in our powdered sugar. You can do this to taste but I usually end
up using about 7 to 8 cups because we need a lot of frosting for this giant
cake. And you can add in a little bit of milk along the way to thin things out.
You should end up with a beautiful dark chocolate cream cheese buttercream. Now I
used my stand mixer for this but you can of course always use a hand mixer. Set
that frosting aside at room temperature until your cakes are completely cooled
and ready to frost. In fact our cakes are almost done. Once
the cakes are done transfer them to a wire rack to cool. After 10 minutes or so
of cooling in the pan you can invert onto the wire rack to
finish cooling. I can’t stress that enough. Make sure your cakes cool
completely before you try and frost them otherwise the frosting will melt all
over and you’ll have a giant mess. Get my first layer on there and for some reason
this chocolate cake always bakes perfectly even but don’t worry if it
sinks a little or if it puffs up. Unless you want beauty then it doesn’t really matter. You can always fill it in with frosting. I’m gonna add some frosting on
top, of course, if you’re going for looks you’ll want to take your time but I go
just strictly for flavor, On our next layer and we’ll get more frosting
going and then we’ll get the last layer on and frost that one too. Then when it
comes to the sides I give it a quick layer and then if you just dab the sides
it starts to look like wavy and pokey and people actually love this look and
think that you decorated the cake when really you totally didn’t and it covers
up all of the flaws. Put on those fat pants, we are ready to eat! Since this
cake has cream cheese in the frosting you’ll need to store it in the
refrigerator. However if you use a different kind of frosting it probably
doesn’t need to be kept in the fridge. Thanks for watching! You can find the
full written recipe as well as the metric measurements in the video
description. Be sure to subscribe, like, and follow and check out the rest of my
videos where you can find hundreds of restaurant-quality recipes you can
easily make at home. See you later!

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