Classic Chocolate Cake~Scratch Recipe

slice-chocolate-cake

 

This is our favorite chocolate cake recipe!  In the photo, we’ve frosted the cake in fabulous chocolate buttercream, linked HERE! 

 

Classic Chocolate Cake Recipe by MyCakeSchool.com

Classic Chocolate Cake — Scratch Recipe

I use the reverse creaming method with this recipe

2 cups (400g) granulated sugar
2 3/4 cup (322g) all-purpose flour
1 cup (82g) unsweetened cocoa (sifted)
2 teaspoons ((10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt

1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave)

1/4 cup (54g) vegetable oil

4 large eggs at room temperature

1cup (220g) milk

1 teaspoon (4g) vanilla extract

1 cup (220) hot coffee, it can be instant or brewed

Preheat oven to 350 degrees
Grease and flour three 8 inch cake pans

1. In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.

2. Add softened butter a few pieces at a time while the mixer is on low speed.   Beat approximately  1 minute or until the dry ingredients are crumbly and moistened.   Scrape the bottom and sides of the bowl.

3. In a separate bowl whisk the   eggs, milk , oil and vanilla until blended.

4.  Slowly add approximately 1/2 of the egg mixture to the dry ingredients,  beat for 1 1/2 minutes at medium speed.  Scrape the bottom and sides of bowl.  Add the remaining egg mixture , beating for 20 seconds . Scrape the sides and bottom of bowl.

5. Slowly add the cup of hot coffee and mix another 30 seconds until blended,

Pour into 3 prepared 8″ pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.

Cool the cakes 10 minutes on a rack and  then turn  out of the pans.

CAKE TIP: To increase moistness of layers, cool another 10 minutes and while still very warm double wrap the individual layers in plastic wrap and freeze for up to a week. To freeze longer, use plastic wrap then put into a freezer bag or aluminum foil and freeze for up to 2 months. If you need the cake right away, even freezing for a couple of hours will increase the moistness.

*Yields approx 9 cups of batter.

This recipe also works well for cupcakes.

Category: Cakes and Cupcakes, Recipes

105 Comments

  1. BeBe says: #101

    Thank you, Carol, we’re so happy you like it!

  2. Rosangel Palma says: #102

    Melissa, I made the chocolate recipe that you have with the 2 T of mayo. It was to die for. But I need a recipe that will hold up under fondant so I need to make this one. Can I add an additional 2 T of mayo to this recipe? Would I need to reduce the oil by the 2 T?

  3. Melissa Diamond says: #103

    Hi Rosangel, happy that you like the doctored recipe! We do love this scratch cake as is and so I’ve never experimented with adding mayo. ;0) I really think you’ll like it, but if you’d like to experiment with mayo, it would probably be fine …I just can’t say for sure!

    I’m wondering though, if doctored mixes are your preference, we really like the doctored chocolate sour cream recipe also and it holds up well to fondant!
    link to mycakeschool.com

    Good luck!

  4. Debra Deriggs says: #104

    Can I mix this use the traditional method? I tend to have problems using this reverse method and end up wasting ingredients.

  5. BeBe says: #105

    Hi Debra, Yes, you can use the traditional method. I suggest rewriting the instructions using the traditional creaming method, just so you won’t accidentally leave out an ingredient. Hope you like it.

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