The Blog: Musings and More From my Artsy, Cakey Life

My Favorite Chocolate Cake

Shiny Ball| Cut out piece of chocolate cake from toadstool cake

This chocolate cake is moist, chocolately and a crowd-pleaser! It is very reiminiscent of the cakes many of us grew up on and is based on the famous Perfect Hershey Cake recipe – just with my own twist!

One of the things I love most about this cake is that it is a one bowl dump cake – few dishes, don’t have to pull out the mixer – kids can make this (with a little help with the hot water and oven)!

This is great for single tiered, multiple tiered or sheet cakes. It is not ideal for sculpting, but if you decide to try, make sure it is a bit frozen before you start carving in, and make sure you coat it with ganache afterwards – buttercream is not likely to hold it together!

This cake was used to make the Toadstool and Screw Cakes – you can check those out here!

Save this recipe for another time: Yum

 

 

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Print Recipe
My Favorite Chocolate Cake Yum
A moist delicious chocolaty cake that only uses one bowl for mixing. (photo credit KM Photography)
Chocolate Cake
Course Dessert
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time n/a
Servings
slices (depending on pan
Ingredients
Dry Ingredients
Liquid ingredients
Course Dessert
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time n/a
Servings
slices (depending on pan
Ingredients
Dry Ingredients
Liquid ingredients
Chocolate Cake
Instructions
Prepare for baking
  1. Preheat your oven to 350 degrees F for at least 20-30 minutes prior to baking. Line 2 8" round pans with parchment circles on the bottom only (see recipe notes)
Combine ingredients
  1. Combine all dry ingredients in a large bowl. Whisk to combine completely. In a separate bowl or measuring cup, combine all the liquid ingredients EXCEPT the boiling water. Whisk to combine and then dump into the dry ingredients. Mix the wet and dry ingredients by hand or with a hand mixer and mix well for 2 minutes (see notes for a tip) Carefully pour the boiling water into the batter and combine gently (careful not to slosh it on yourself) until well combined.
Baking and Cooling
  1. Divide into the baking tins evenly and bake until done (see notes) Cool on racks for 10 minutes, then run a thin knife around the edges and tip out onto racks. Remove the parchment and flip them back over so that the domed side is up. Let them cool for another 10 minutes, then wrap tightly in a couple of layers of plastic wrap and put in the fridge or freezer to cool completely. Ice while cold to make it easier on yourself, but let the cake come to room temperature for best flavor when eating it. Enjoy!
Recipe Notes

Lining the pans - I have a good post about making quick, easy parchment circles for lining your pans!  Check it out here

Espresso Powder - I have been able to find this in my local grocery store, but if you don't have it on hand, replace the boiling water with one cup of boiling brewed coffee.  Instant coffee will do in a pinch, but I don't recommend it.  Better to just leave it out.

Combining Ingredients: Time-saving Tip  -  Measure out your water into a microwave safe measuring cup and put in the microwave.  When you're ready to mix your batter for 2 minutes, set the microwave to heat the water for 2 minutes and when the microwave stops, your water is hot and ready and you have already beaten your batter long enough!

Baking time - your mileage may vary here, depending on your pan size, your oven, etc.  Start keeping an eye on the baking around 25 minutes in.  You'll know when your cake is done when it bounces back when you gently push on the middle.  And then of course, the trusty tooth pick method.  A few moist crumbs on the toothpick is fine.  If it comes out completely clean, it might be overbaked.

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