Use this recipe to make Amazing Chocolate Cake and Cupcakes. This recipe is made so you can taste the chocolate but not be overwhelmed with sweetness and it pairs perfectly with my Italian Meringue Buttercream! You and your family and going to love it!
Pro-tips:
- DO NOT OVER MIX. In any cake over mixing will cause your cake to be tough. It overdevelops the gluten in the flour.
- Don’t open the oven. Let the cake bake. The constant shaking and loss of heat will cause the cake to deflate before it’s had a chance to set.
Amazing Chocolate Cake
Yield:
3 dozen cupcakes or 2 – 8-inch circle cake pans
Ingredients:
- 2 sticks Salted Butter (room temperature)
- 2 ½ cups Granulated Sugar
- 5 large Eggs
- 3 cups All-purpose Flour
- 2 tsp Baking Powder
- 1 ½ tsp Baking Soda
- 1 cup Cocoa Powder
- 2 cups Boiling Water
Instructions:
1. Preheat your oven to 355°
2. Cream the butter and granulated sugar together until light and airy, approximately 5-6 minutes. Scrape the bowl with a rubber spatula.
3. Add the eggs one at a time. When all the eggs are incorporated, whip them for 2-3 minutes on medium speed until light and airy. Scrape the bowl with a rubber spatula.
4. Sift together the all-purpose flour, baking powder, and baking soda. Set aside.
5. Add the boiling water to the cocoa powder. Whisk until smooth.
6. With the mixer on low speed, add the sifted flour and cocoa mixture in an alternating pattern starting and ending with the dry ingredients. Mix only until each ingredient is incorporated. Do not over mix! Scrape the bowl with a rubber spatula.
7. Prepare your pans. There are several ways to accomplish this, butter and flour, cupcake papers, parchment on the bottom, but my favorite way is using Wilton’s Bake Easy spray. The cake slides out every time.
Here is a link to my favorite baking spray. It’s perfection, I do not bake without it!
8. FOR CAKES: Distribute the batter in equal portions into the pans. Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean.
FOR CUPCAKES: Fill the cupcake papers ½ – ¾ of the way. Bake 20 mins or until a toothpick inserted into the middle comes out clean.
9. FOR CAKES: Remove the cakes from the oven and place on a cooling rack. Allow the cakes to cool completely in the pans. Once cool, turn the cake out of the pans.
FOR CUPCAKES: When the cupcakes have cooled enough to be handled, remove from the pan and let cool completely on cooling rack.
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Printable Recipe:
Amazing Chocolate Cake
Ingredients
Ingredients:
- 2 sticks Salted Butter room temperature
- 2 ½ cups Granulated Sugar
- 5 large Eggs
- 3 cups All-purpose Flour
- 2 tsp Baking Powder
- 1 ½ tsp Baking Soda
- 1 cup Cocoa Powder
- 2 cups Boiling Water
Instructions
Instructions:
- Pre-heat your oven to 355°
- Cream the butter and granulated sugar together until light and airy, approximately 5-6 minutes. Scrape the bowl with rubber spatula.
- Add the eggs one at a time. When all the eggs are incorporated, whip them for 2-3 minutes on medium speed until light and airy. Scrape the bowl with rubber spatula.
- Sift together the all-purpose flour, baking powder, and baking soda. Set aside.
- Add the boiling water to the cocoa powder. Whisk until smooth.
- With the mixer on low speed, add the sifted flour and cocoa mixture in an alternating pattern starting and ending with the dry ingredients. Mix only until each ingredient is incorporated. Do not over mix! Scrape the bowl with rubber spatula.
- Prepare your pans. There are several ways to accomplish this, butter and flour, cupcake papers, parchment on the bottom, but my favorite way is using Wilton’s Bake Easy spray. The cake slides out every time.
- FOR CAKES: Distribute batter in equal portions into the pans. Bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean.
- FOR CUPCAKES: Fill the cupcake papers ½ - ¾ of the way. Bake 20 mins or until a toothpick inserted into the middle comes out clean.
- FOR CAKES: Remove the cakes from the oven and place on a cooling rack. Allow the cakes to cool completely in the pans. Once cool, turn the cake out of the pans.
- FOR CUPCAKES: When the cupcakes have cooled enough to be handled, remove from the pan and let cool completely on cooling rack.
This recipe did NOT disappoint. It is one of the most delicious cakes I have ever made. I’m pretty sure this will become a birthday requested dessert. The directions are so easy to follow and the cake turned out exactly as promised.