Chocolate Cake
photo by Chef Tweaker
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 cups cake flour or 1 3/4 cups flour
- 1⁄2 cup cocoa powder
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, plus
- 2 tablespoons butter
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄3 cups milk
- 9 ounces bittersweet chocolate or 9 ounces semisweet chocolate, chopped
- 1⁄2 cup butter
directions
- Preheat oven to 350-degrees F.
- Spray 2 8-inch round (or heart shaped) pans with non-stick cooking spray (or use a bigger heart shaped pan, adjusting cooking time) and flour pans.
- In a bowl sift flour, cocoa, baking powder and salt. Set aside.
- In a large bowl beat butter using an electric mixer until soft (5 minutes). Add sugar gradulally while beaters are running and continue beating another 2 minutes or so.
- Beat in eggs, one at a time, beating well after each.
- Add vanilla and continue beating until blended.
- With mixer on low speed add flour alternatively with milk in three additions, stirring until mixed but stopping at least once to scrap down bowl.
- Divide batter into two pans (or use one larger pan).
- Bake for 25-30 minutes for 8-inch layer cakes or 40-45 minutes for a larger cake.
- Cool for 10 minutes in pans and then turn out onto a cake rack to finish cooling.
- While cake is cooling prepare glaze.
- To make glaze: combine chocolate and butter in top of a double boiler over simmering water. Cover and cook until mixture is melted and smooth.
- To assemble cakes: If using layer cakes, place one layer on serving plate (bottom up) and spread top with glaze, cover with top layer (top side up) and finish frosting with glaze.
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Reviews
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I made this cake for my daughter's birthday. I don't have traditional cake pans so poured all the batter into a deep sprinform pan. I baked it for 40 minutes but at the last minute couldn't find a toothpick. I used a knife and it came out clean so I took it out. Perhaps it was too soon(or the knife let out too much steam) because the cake fell as it cooled and became too dense and moist. I used the floss trick to separate it into two layers and put cherry filling into the center. I was originally going to follow your recipe for glaze but didn't buy chocolate... hubby had some dark chocolate but I wasn't sure if I would get hung for stealing his. I looked up some alternatives using cocoa powder and sugar. In the end the "glaze" turned into a fudge frosting which was still tasty. I made icing for piping on top of that with coconut oil and sugar. Overall I felt that the cake could have been chocolatier, I may add a few more Tbs next time. I think the texture was my fault for taking it out too soon.
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This is a good cake, pretty standard but tasty. We didn't think it was dry at all. I started testing for doneness at about 20 minutes, but in my oven it needed the full time. I definitely advise checking for doneness with a tester; my cake was done before it looked done. Thanks for posting! Made for Please Review My Recipe.
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this was a fun cake to bake, i have 2 heart shaped pans that i rarely use. i followed your directions but also melted some white chocolate for the top and drizzled some raspberry sauce over everything. my family prefers a sweeter moister cake and this was a bit dry for our tastes. i did bake them for 25 minutes because they weren't quite done after 20, next time i would go with the shorter timing.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>