Yo's Ultimate Chocolate Cake

How To Cake It's profile picture
  • Time it takes: 1 hour 20 minutes
  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Wedding, Graduation, Holidays
  • Feeds: 4 pounds of batter. Makes one 9 x 13-inch cake or two 8-inch round cakes
ingredients image squiggle

Ingredients


Cake

  • 2 ¾ cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • 1 tsp Table Salt
  • 1 cup Dutch-processed Cocoa Powder
  • 1 cup (2 sticks) Unsalted Butter, at Room Temperature
  • 2 ½ cups Sugar
  • 4 Large Eggs, at Room Temperature


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Tools


  • Mixing bowls
  • Sieve
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Stand mixer with paddle attachment
  • 2 x 8-inch cake rounds or a 9x13-inch cake pan Parchment paper
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Learn More About Yo's Ultimate Chocolate Cake!


Watch It!

  • Make sure your cocoa and water mixture is still hot when adding to the batter! It results in a more moist cake.

  • Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper. 

  • Sift the flour, baking powder, baking soda, and salt into a medium bowl and whisk together. Set aside.

  • Put the cocoa powder in a medium heatproof bowl. Bring 3 cups of water to a boil, then carefully measure exactly 2 cups and pour over the cocoa powder and whisk until completely smooth. Set aside to cool slightly.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar of medium speed until light and fluffy, about 8 minutes.

  • Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

  • Add the flour mixture in flour parts, alternating with the warm cocoa mixture in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

  • Pour the batter into the prepared pan or pans. Bake until a toothpick inserted in the center comes out clean, about 45 minutes for the 9 x 13-inch pan or 55 minutes for the 8-inch pans, rotating the pan(s) halfway through.

  • Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.

Congratulations you did it!

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