Today on The Stay At Home Chef I'm showing you how to make
The Most Amazing Chocolate Cake
This chocolate cake is amazingly popular with thousands and thousands of rave reviews today
I'm re-doing that old video to show you exactly how to make this cake and answer all of your questions along the way
Start by preheating an oven to 350 degrees Fahrenheit then butter and flour
three 9-inch cake pans or you can use cocoa powder instead of flour which is
what I did today. Then we'll start making our batter by adding 3 cups of
all-purpose flour to a large mixing bowl and you don't want to use cake flour you
want to use all-purpose flour for this, 3 cups of granulated sugar and
1 1/2 cups of unsweetened cocoa powder. We've also tested this recipe with dutch process
so that works too and people are always asking about the color of the
cake and the frosting. This one is regular unsweetened Hershey's cocoa
powder while this one is Hershey's special dark. You can see the difference
in color and that will impact the color of the cake and the frosting as well and
of course which cocoa powder you use will also impact the flavor. I like to
use the regular unsweetened for the cake and you'll need 1 1/2 cups
You'll also need 1 tbsp of baking soda 1 1/2 teaspoons of baking powder
and 1 1/2 teaspoons of salt and that's it for our dry ingredients
so mix them together. You can do this by hand with a whisk or a spoon
or you can use a hand mixer or stand mixer. Once your dry ingredients are
mixed together you can start adding in your wet ingredients. You'll need
1 1/2 cups of buttermilk and yes you want to use buttermilk. Then you'll also
need 1 1/2 cups of hot water along with 1/2 cup of vegetable oil to
keep things nice and moist, 4 large eggs and 2 teaspoons of vanilla extract
and then mix this all together. Make sure you're using a large bowl because you
can see it fills it right up and of course stop and
make sure you use a rubber spatula to scrape the sides and bottom of the bowl
to ensure that everything gets mixed in. This batter should be a pourable consistency
so if you can see that right there: that is what you're going for.
This recipe makes about 10 cups of batter so you'll need about 3 and 1/3 cups of
batter for each pan. Knowing how many cups of batter this makes will allow you
to calculate the recipe for any pan size. I couldn't possibly list them all!
So that's enough batter for one 9x13 pan + 12 cupcakes, or just 36 cupcakes.
but I am all about that 3 layer cake so we're gonna bake these in a 350
degree oven on the center rack for 30 to 35 minutes. If your oven is a bit smaller
you can always cook them one at a time. Next we're gonna make a frosting.
I like using a chocolate cream cheese buttercream for this so you'll need
1 1/2 cups of softened butter and that can be salted or unsalted and
you'll also need 8 ounces of cream cheese and get this mixing together.
We also really like using a whipped chocolate ganache but honestly you can't
go wrong. Just use your favorite frosting. After one to two minutes it should be
nice and fluffy and then we can add in 1 1/2 cups of cocoa powder and
I like to use the dark kind for frosting because it's so pretty.
You'll also need 3 teaspoons of vanilla extract and we'll mix this in
and then once that's mixed in we can start adding in our powdered sugar.
You can do this to taste but I usually end up using about 7 to 8 cups because we
need a lot of frosting for this giant cake. And you can add in a little bit of
milk along the way to thin things out. You should end up with a beautiful dark
chocolate cream cheese buttercream. Now I used my stand mixer for this but you can
of course always use a hand mixer. Set that frosting aside at room temperature
until your cakes are completely cooled and ready to frost.
In fact our cakes are almost done. Once the cakes are done transfer them to a
wire rack to cool. After 10 minutes or so of cooling in the pan
you can invert onto the wire rack to finish cooling. I can't stress that enough.
Make sure your cakes cool completely before you try and frost them
otherwise the frosting will melt all over and you'll have a giant mess.
Get my first layer on there and for some reason this chocolate cake always bakes
perfectly even but don't worry if it sinks a little or if it puffs up.
Unless you want beauty then it doesn't really matter. You can always fill it in with frosting.
I'm gonna add some frosting on top, of course, if you're going for looks
you'll want to take your time but I go just strictly for flavor,
On our next layer and we'll get more frosting going and then we'll get the last layer
on and frost that one too. Then when it comes to the sides I give it a quick
layer and then if you just dab the sides it starts to look like wavy and pokey
and people actually love this look and think that you decorated the cake when
really you totally didn't and it covers up all of the flaws.
Put on those fat pants, we are ready to eat!
Since this cake has cream cheese in the frosting
you'll need to store it in the refrigerator. However if you use a
different kind of frosting it probably doesn't need to be kept in the fridge.
Thanks for watching! You can find the full written recipe as well as the
metric measurements in the video description. Be sure to subscribe, like,
and follow and check out the rest of my videos where you can find hundreds of
restaurant-quality recipes you can easily make at home. See you later!