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.
