Tuesday, February 26, 2013

The Most Amazing Chocolate Cake






I have been searching for a great chocolate cake recipe for years. You see, for my 18th birthday my mom made an amazing chocolate cake. It was perfect. Unfortunately, the recipe didn't seem to survive past that day. It set the bar for chocolate cake in my eyes and I've been on the search for almost a decade for the perfect chocolate cake. I've tried at least a dozen recipes and none of them lived up to my expectations.  Until now. I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe.  It is so easy to make and puts doctored cake mix recipes to shame. I'm eating a piece of the cake as I'm writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every...decadent...bite. Who wants cake?



Ingredients

A little unsalted butter and flour for buttering and dusting the cake pans (see cooking lesson below)
3 cups all-purpose flour 
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder (the better quality chocolate you use the better it will taste)
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract


Instructions

1. Preheat oven to 350 degrees.

2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)

3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

6. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

7. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

8. Frost with your favorite frosting and enjoy! And because I know you are going to ask, I used the recipe found HERE and doubled it. 




For today's Tip Tuesday I'm bringing you how to dust a cake pan.

When making cakes from scratch, the best way to keep them from sticking is to butter your pan and dust it with flour. It is super easy, but in case you've never done it I've created a picture tutorial for you. Just take a dab of butter, smear it around the pan, throw some flour in and slide it around to cover all the butter, tap out the excess and you are done!







35 comments:

  1. When dusting a pan for a chocolate dish, I like to use cocoa sometimes...

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  2. What's the recipe for the frosting?

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  3. This cake is AMAZING!!! Oh SO YUMMY!! PERFECT

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  4. Can I use Cake Flour? I believe the substitution is 1 cup AP Flour= 1 cup + 2 Tbsp Cake Flour.

    Thanks!

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    Replies
    1. I have made this cake using cake flour. The texture is slightly different, but neither better nor worse. Cake flour will work just fine with your listed substitution.

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  5. Found this on Pinterest. Saw the picture and said "that looks like the cake on Matilda!" Have you ever made these into cupcakes before? Wondering if they would still be great?

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    1. Why yes I have! The cupcake version turned out spectacular. I posted about them here:

      http://www.thestayathomechef.com/2013/07/chocolate-cupcakes-with-peanut-butter.html

      Bake 20-22 minutes for cupcakes.

      Enjoy!

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  6. Does this cake work in high altitudes like here in SLC? My cakes recipes from CA always sink...:(

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    Replies
    1. From what I've heard from friends and family up your way....yes, it works. I haven't tried it for myself though.

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  7. Can this Cake be kept in the fridge over night without spoiling?

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    Replies
    1. Yes, in fact my husband swears it is even better the next day.

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    2. Awesome, a big thank you from Denmark!

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  8. Can I use a 13x9?

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  9. Made this tonight for my mother-in-laws birthday! My first attempt at a homemade chocolate cake and I would like to say thank you thank you for such an awesome recipe posted on Pinterest! I looked at lots of recipes but this one caught my eye and I am so happy it did!! Thank you!! C. Hammel in Colorado

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  10. This was so delicious. I've never made a chocolate cake this good before. Big hit at Christmas dinner!

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  11. Hi! I live in Switzerland and we use metric. How can I convert this recipe from Cups in to Metric?
    Thanks for the help!

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    1. There are plenty of resources on the web for converting the recipe. Epicurious has a great chart here: http://www.epicurious.com/tools/conversions/convertingtometric

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  12. I don't use vegetable oil. What would you use to sub? Could I use the equivalent in applesauce and butter or something?

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    Replies
    1. Applesauce would be an acceptable baking substitute, though I cannot vouch for the results.

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  13. I only have two pans. Could I use just the two instead of the three?

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    1. Yes and no. You can use 2 pans, but the recipe is designed for 3, so you'll either need to only use 2/3 the batter, or bake the two and then after removing them from the pans use the additional batter to bake the third in one of the pans you have. Does that make sense?

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  14. Yes, thank you! Do you know about how much batter fit into each pan?

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  15. Hi, thanks for the recipe - the cake looks amazing! quick question - have just finished mixing all the ingredients together exactly as instructed, but the mix is very runny. Is it supposed to be like this, or have i gone very wrong somewhere? Thanks!

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    1. It is more runny than a cake mix or brownies, but it shouldn't be watery. But yes, it is thin. If you followed the instructions and measured correctly you should be fine.

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  16. I want to use this recipe for a small 4 1/2" 3 layer smash cake and cupcakes. Thoughts on cooking time?

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    1. For cupcakes, 20-22 minutes. The 4 1/2" diameter cake will be somewhere in the same range.

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  17. Best homemade chocolate cake ever! Thank you Thank you! Have you done this in a sheet cake? What time and heat would you use?

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    1. I have not made it in a sheet cake. If I were to try I'd do it at 350 degrees for 15-20 minutes, watching it carefully. That is a complete guess though!

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    2. Thanks! I'll keep a good eye on it, and see what happens.

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  18. What type of cocoa did you use for this recipe? I want to make this for my husband's birthday.

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    1. I prefer to make it with Ghirardelli cocoa powder, but I've also used plain old Hershey's and it was delicious too!

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  19. Can I add milk chocolate morsels also, For a triple chocolate cake?

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