Simply Perfect Chocolate Cake

* This post was originally published on September 8, 2016. I think it's because of an update! So, I have provided some more detailed instructions, answers to FAQs, and tips for success. Hope you enjoy this chocolate cake like I did! *

This is definitely mine. I have an amazing vanilla cake recipe, a marble cake recipe that I like, and a red velvet cake that will get your socks off. But in my book, chocolate cake always wins, empty handed!

This is something I have long wanted to share. My chocolate cupcake recipe is one of the top posts on this site, and readers always ask me if it can be done as a cake too. So here it is (finally!): Chocolate Cake Simply Perfect.

Easy Homemade Chocolate Cake Recipe
I posted this version of the chocolate cake cupcake many years ago. I remember I needed three or four trials (maybe even five!) Before the cake felt the way I wanted. There is a list of "musts" in my mind for the recipe. And I will not rest until I can check everything.

Well, my hard work paid off because it was one of the most popular recipes on my site to this day. There are many comments there, from readers who try and LOVE it. Many of them say it's the only chocolate cake they will make again! I am very proud of that, and I have used it as a basis for many other recipes. They all get the same positive response.

material

FOR CHOCOLATE CAKE LINING

• 1 1/2 cups of sugar
• 1 cup of all-purpose flour
• 1/2 cup of cake flour
• 1 cup of unsweetened cocoa powder
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of halal salt
• 1 cup unsalted butter smoothed
• 4 large eggs
• 1 cup of simple Greek yogurt or sour cream
• 2 teaspoons of vanilla extract

FOR THE COCOA SIMPLE SYRUP (OPTIONAL)

• 1/2 cup of sugar
• 1 tablespoon of unsweetened cocoa powder
• 1/2 cup of water

Instructions

TO MAKE LAYER OF CHOCOLATE CAKES:

Preheat the oven to 325 degrees F.

Spread the three inch 2 inch high 2 inch baking pan with a nonstick spray, and parallel to the circle cut from the parchment paper.

Place sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl, and shake to combine.

Cut the butter into small pieces and add to the dry ingredients.

Mix at low speed until the mixture resembles wet sand (30 seconds to one minute).

Add eggs, one at a time, rub the bottom and sides of the bowl with a silicone spatula after each addition.

When all eggs are fully inserted, add Greek yogurt (or sour cream) and vanilla, and shake at medium speed for about 60 to 90 seconds, to aerate the dough and strengthen the cake structure.

Divide the mixture evenly between three prepared pans, and bake for 30-40 minutes, or until the toothpicks inserted into the thickest portion of the cake come out clean or with one or two wet crumbs.

Cool completely, then soak with simple (optional) chocolate syrup, and fill and freeze.

TO MAKE A SIMPLE CUP OF COCOA (OPTIONAL):

Place the sugar and cocoa powder in a small pan and shake to combine.

Stir in water and place on medium heat.

Cook, stirring occasionally, until all the sugar dissolves.

Place one layer of cake on a serving plate. Use a pastry brush to soak the cake with simple syrup before filling it. Repeat when you add each layer.

Recipe notes
Click here for the frosting recipe that you see in the photo: Chocolate Swiss Meringue Buttercream.

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