This chocolate cake is my go-to recipe. I love the fact that this cake is moist and delicious. I also wanted to make a cake sturdy enough to carve into novelty cakes like the ones you see on How To Cake It (don't forget to subscribe!). I’ve been making this chocolate cake recipe for 15 years, adding a few tweaks here and there, and it has never let me down. Whether it's smothered in buttercream, draped with fondant or dripping with ganache, this cake is a must!
The good news is - not all cakes need to take days to decorate. Whenever I bake for friends or a last minute get together, I choose the simpler route. My favourite Italian Meringue Buttercream, which can be flavoured in so many ways, and easy decorating techniques that I believe anyone can do. Come on, try it yourself!
My Ultimate Chocolate Cake Recipe!
See the chart below for this recipe in different quantities! **Make sure your butter and eggs are at room temperature before you begin! **
Ingredients & Tools you will need:
Electric Stand Mixer and Paddle Attachment
Desired Cake Pans
How To Make The Perfect Chocolate Cake Batter!
- Sift your flour, baking soda, baking powder, and salt into a bowl and whisk together. Set aside.
- Boil some water. Pour your hot water onto your cocoa and whisk until your cocoa dissolves completely. Set aside to cool slightly.
- Cream your butter and sugar at medium speed until light and fluffy, about 8-10 minutes.
- Add your eggs to your sugar mixture, two at a time, and blend until incorporated. Scrape down the sides as needed.
- Add your dry ingredients alternatively with your warm cocoa Begin by adding dry, then alternate with wet. Add dry in four parts, and the wet in three.
- Pour your batter into your desired parchment lined pans. Always bake at 350 degrees according to the chart below, until a toothpick comes out clean.
- Cool your cakes completely in their pans before decorating.
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Anyone can decorate a cake! Even you!
Ingredients & Tools You Will Need:
1 x Italian Meringue Buttercream - find my recipe here
Small offset spatula
Dried coconut chips
Level and layer your chocolate cake. You can watch me do that in a video tutorial here.
Fill your cake with your desired buttercream.
You can easily turn my Italian Meringue Buttercream into chocolate buttercream. For every 2 cups of buttercream, stir in 4oz of 72% dark chocolate that has been melted and cooled.
Give your cake a good crumb coat by pressing your buttercream into your cake with the flat side of the palette knife.
Chill your cake in the fridge until the crumb coat is firm.
Ice your cake in whatever way you wish!
I like to ice the top first, then the sides.
Ice a smooth, even layer onto the top of your cake with the flat side of your palette knife.
Ice a generous amount of buttercream onto the sides of your cake. Most of it will be scraped away.
You can use a stainless steel bench scraper to give your cake a very smooth finish.
Or you can try using a cake comb, to create a pattern in your buttercream.
When holding a bench scraper or a cake comb make sure to get your angle correct and hold it straight up and down.
Don’t worry if you don’t get it right the first time around. Add more buttercream and use your bench scraper or comb again. You'll get the hang of it!
Once you are happy with the sides of your cake, smooth the top of your cake by dragging the excess buttercream from the sides of your cake toward the centre. Make sure to clean your palette knife every time.
Is the thought of icing a cake too much pressure? If so, why not press some dried coconut onto your buttercream! It just adds another layer of yummy, and you really don’t have to worry about your icing skills. It looks super cool too.
Finally add a cake topper! It's the icing on the cake! Except it goes on after the icing. I got mine at Alexis Mattox Design. I think they are gorgeous and there are so many to choose from, for any occasion!