The Ultimate Chocolate Cake Recipe

The Ultimate Chocolate Cake Recipe


– Hey everyone, it’s Natasha
of natashaskitchen.com, and today we are making a
decadent and moist chocolate cake with a rich chocolate frosting. Both the cake and the
frosting are so easy to make. This recipe is a keeper and
always gets rave reviews and it makes for a stunning birthday cake. We’ll start with some quick prep. Preheat your oven to
350˚F, then butter two nine-inch cake
pans on the sides and bottom, also line the bottoms with
a ring of parchment paper. Now in a large mixing bowl, we’ll combine our dry ingredients, that’s three cups of all purpose flour, two cups of sugar, half a
cup of unsweetened cocoa, two teaspoons of baking
soda, and a teaspoon of salt. Whisk those together, breaking up any large lumps of cocoa. A few tiny lumps are okay. Now in a second bowl, we’re going to combine
the wet ingredients, that’s two cups of warm, not hot, coffee, 2/3 cup of light olive oil,
two tablespoons of vinegar, and a tablespoon of vanilla extract. Whisk to combine. Now this sounds like a lot of coffee, but you cannot taste the
coffee in the finished cake, but it really amplifies
the flavor of chocolate. Now pour your wet ingredients
into the dry ingredients and whisk just until they come together. Your batter will still be slightly lumpy, and the finished batter is somewhat thin, but don’t worry, it rises really well. (upbeat music) Divide the batter evenly between your two prepared cake pans, and I love using a digital kitchen scale to make sure I have the
same amount of batter in each cake pan, that way they rise evenly and perfectly. Once you have those evenly portioned, bake on the center rack
of a preheated oven at 350 degrees Fahrenheit
for about 35 minutes, or until a toothpick comes out clean. Once they come out of the oven, let them rest in the pans
for about 15 minutes. After 15 minutes, the cake pans should be
cool enough to handle. Run a knife or a thin
spatula around the edges to loosen them from the pan. Invert the cakes onto a wire rack. Gently peel back the parchment paper and it should come off easily. Now let the cakes rest until they are completely
at room temperature before applying frosting. Once the cakes have
reached room temperature, we’re gonna make the frosting. In the bowl of your stand mixer, combine 12 ounces of softened cream cheese and one cup of unsalted,
room temperature butter. Beat those together on medium-high speed with the whisk attachment
for about three minutes. Scrape down the bowl as needed to make sure everything
is really well-combined, and the mixture should
look fluffy and creamy. Next, use a sifter to sift in
five cups of powdered sugar and one cup of unsweetened cocoa powder. Sift in batches as needed until you have all of the
powdered sugar and cocoa in the bowl, and sifting is important here so you don’t get lumps of
cocoa in your frosting. Next, add half a teaspoon
of salt, and do not skip it. The salt cuts the sweetness
and balances the frosting. Start the mixer on low
speed until well-combined. Scrape down the bowl, then increase to medium-high
speed and beat another minute or until the frosting
is smooth and whipped. Finally, add two teaspoons
of vanilla extract and continue beating on medium-high speed for another minute, scraping
down the bowl as needed. The chocolate frosting
should be uniform in color without any streaks, smooth, whipped, and fluffy. Our cake layers have completely
cooled to room temperature, and now we can assemble the cake. Place the first cake layer
with the flat side down on a cake platter. Spread the top with a generous one third of your chocolate frosting, and I love a thick layer
of frosting in the middle, so don’t skimp on this step. Add the second layer with the flat side up so you have an even top. Add most of the remaining
frosting to the top of the cake and spread it around. Apply the last of the frosting
to the sides of the cake, and I love this offset spatula, it makes frosting cakes so much easier, and I’ll leave a link to
this in the description. And we’re not going for perfection
in decorating this cake, but we want more of a rustic look because that’s exactly what I think of when I think chocolate cake. Wipe off any excess frosting
with a damp paper towel from the cake platter. Now use a spatula or the back of a spoon to create swirls and waves
in the top of your cake. Okay. (laughs) Do you know what time it is? (laughs) It is time for the taste test, and I cannot wait, because I have this fierce craving for chocolate cake right now, and all this chocolate is
just staring me down. (laughs) I just can’t any longer. (laughs) All right, we’re gonna
cut right into this, here we go! And I do like to clean my
knife with a paper towel between slices to keep the cake pretty. And a big ol’ honking
slice for me. (laughs) (laughs) Yes, look at those layers. (giggles) Moist and
decadent chocolate cake, ah. This is the stuff my dreams
are made of. (laughs) Oh my goodness, let’s get on with this. I am getting way too impatient. Mmm. (giggles) Okay. Oh, wow. Okay, here we go. It is really soft and moist, this is the chocolate cake of
all chocolate cakes. (laughs) Come to mama! (laughs) Mmm, mmm, mmm. Mmm. Mmm! (giggles) Like bite after bite, this is decadent and intensely chocolatey, but it’s not overly sweet. It’s just really enjoyable, yum. (laughs) And I love how simple this is, I mean, it’s a rustic
and pretty decoration, but this comes together fast, and it would make just the
most stunning birthday cake. This is a winner. (laughs) Make this and you will be
known for your chocolate cake. If you guys enjoyed this video, give me a great big thumbs up below, make sure to subscribe to our channel, and we’ll see you next time. All right, who likes chocolate? (laughs) If you’re like me and love chocolate, check out some of our
favorite chocolatey recipes right over and right down there, and before you go,
click below to subscribe and when you do, click
that little bell icon so you’ll get notifications
every time we post a new recipe. We’ll see you next time.

100 thoughts on “The Ultimate Chocolate Cake Recipe

  1. Hey Natasha! Can you please explain what do you mean by 2 CUPS of coffee?? If it means 2 cups of warm water with some coffee in it, then how many spoons of coffee should I add in water?

  2. This chocolate cake seems to be delicious , I will try it . I like your sens of hummor , thanks for the recipe ๐Ÿ˜˜

  3. Hey, Iโ€™m a fan of your channel I watch you all the time,youโ€™re so good with your cooking and lโ€™m learning so much from you thank you so much God bless you.

  4. can you use canola oil instead of olive oil. or is extra virgin olive oil just as good. I only have a hand mixer; would that do the job for the frosting.

  5. Hi Natasha I tried ur recipe but the cake tastes salty and acid more than sweet, i donโ€™t know why ? I followed all the steps though

  6. Wow Natasha, this looks amazing!! I tried your creamy mashed potatoes recipe and it was a huge hit!! I know that this chocolate recipe will be delish as well! Can't wait to try it out (and possibly eat the entire cake LOL!)

  7. I need to make this in a few days. Can I leave the coffee out with great results? We dont drink it or have it. Please respond. Love your channel ๐Ÿ˜๐Ÿ‘Œ

  8. Hi! This looks really yummmm! How many days ahead can I make this so itโ€™s still moist and fresh tasting? Do I store it in the fridge? Will the frosting harden? Thanks! ๐Ÿง

  9. hey natasha. i am new to baking. i just had a question. i have seen everywhere that eggs are added while baking a cake. i don't know the purpose though. this recipe does not contain eggs. wouldn't that be a problem?

  10. I attempted to make a similar cake by following your video & recipe. It came out pretty close I think. It was delicious. Me & my husband enjoyed it. It was my first try ever. Thanks Natashas for this videos. By the way, keep up with your videos, I closely follow you on your YT channel.

  11. Love your chocolate cake, cookies, cream puff cant resist love to try it and taste it most of all, beautiful lady with a golden attitude bless

  12. Wow Natasha… this was an amazing video. I love chocolate cake and this version was egg less… so its perfect. Can you add milk to the cake and less coffee

  13. I have tried this and it turned out great and my family members were loving it๐Ÿคฉ๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

  14. ุจุฑุฌุงุก ูƒุชุงุจุฉ ุงู„ู…ู‚ุงุฏูŠุฑ ุจุงู„ุนุฑุจูŠ ูˆุจุงู„ูƒูˆุจ ..ุดูƒุฑุง ู„ูŠูƒู‰

  15. Wow looks amazing never knew about coffee โ˜•๏ธ in cake batter? ๐Ÿคท๐Ÿปโ€โ™€๏ธ so fluffy yummy ๐Ÿ˜‹๐Ÿ‘๐Ÿ‘

  16. I just made this cake yesterday for my daughters birthday and she said it was the best cake ever. This will def be my go to recipe from now on!!

  17. Natasha ur amazing. Love your smile and the happiness you share.. Tried ur chocochips cookies. Turned fantastic. Please let me know how exactly to make the coffee for this recipe. Did you use instant coffee. Please do reply. As seen in comments many viewers have this doubt

  18. Is there a way you can replace the coffee? This looks soooo good but I donโ€™t drink coffee for religious reasons so I was wondering if you could recommend an alternative.

  19. Thank you for this recipe..i cant wait to make it..i like how you like making & eating your own creations & with such gusto! You make me ๐Ÿค—I said it before…you are Real! God bless ๐Ÿ’š๐Ÿ‘ต

  20. Everything about you, kitchen, and your cooking style is just tasty, lol, will try this for my daddy birthday, you should do one with Cherries.

  21. We made the cake today, followed the recipe step by step. Unfortunately it did NOT taste as well as it looked. It looked exactly like the video although the taste was not there. I think the olive oil definitely overpowered and wasnโ€™t the right choice. Where do you think we went wrong?

  22. Can I ask what if I can only fit 1 pan in my oven can I wait fot it to cook before I put the other pan? Will there be a problem if I didn't put it in the oven after I mix it? Hope you'll reply planning to do this on my son's birthday.

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