Who doesn’t love chocolate cake?!
Well, me, but I don’t like chocolate at all so I’m not sure if I count, but I know lots of people who do. This chocolate cake recipe is sure to please and I’ve tested it out with plenty of chocolate lovers.
Just like my vanilla cake recipe, this is a hybrid and much the same so if you can master that one, this chocolate cake will be a walk in the park for you. There are many things that you can pair with it and even more ocassions it will be quite fitting for. It also performs well as cupcakes. To get the perfect cupcake, I use my trusty scoop to get the perfect size and shape upon baking. If you make cookies you might already have one on hand. No muffin tops or overflowing here, just look at these cute cuppies!
Laying the foundation
This chocolate recipe is the base to 10% of all of my cake recipes. Although this list is comprehensive, I’m just laying foundation so no matter the skill level, any baker can understand, confidently learn and hopefully venture out.
THIS RECIPE MAKES
3x 6”cake rounds + 3x 4” cake rounds / 2x 8” cake rounds/ 2x 9” cake rounds/ 1x 10” cake round/ 36 cupcakes
This cake in all of its renditions can be stacked 9 tiers high without compromise, filled with fruit fillings and withstand the weight of fondant. Recipe can be doubled to make more cake rounds as well as baked up as cupcakes without any alterations.
Baking pans, NOT FLUTED
Liquid measuring cup
Extra bowl for sifting
Hand Mixer/ Stand mixer
Bakers Joy/ baking spray
Big Laugh Kitchen Hybrid Recipe
Prepare your work station by making sure you have all of your tools and ingredients measured out and within arms reach.
Preheat your oven to 325F
Bring 1 1/3 cups of water to a boil, pour into heat proof dish or liquid measuring cup. Add coffee granules into boiling water, stir and cover. Place liquid into fridge or freezer to slightly cool until time to use. This step can be done a day ahead just refrain from using the freezer of you choose to get a head start.
With a sharpened pencil and scissors at station, place one baking pan of desired size over parchment paper, trace and cut out. Cut extra parchment to set aside for the decorating/ assmbly process. Repeat depending on how many layers of cake you plan on baking. Prepare pans by adding parchment into each on and spraying with baking spray or greasing and flouring.
Add all measured wet ingredients to mixing bowl, gently mix only until incororated.
Set sifter over extra bowl, add measured dry ingredients into sifter to remove any lumps.
When dry ingredients have been sifted, add to wet mix, mix gently on medium speed until fully incorporated. Take care not to overmix.
Divide batter into prepared baking pans filling them to the halfway point. Tap pans on surface to force out any air bubbles.
Place pans on top rack of preheated oven. Make sure that pans are not touching eachother or too close to the sides to avoid uneven cooking or burning.
Bake for 25-27 minutes. Test for doneness with toothpick or cake tester.
Let cakes cool in pans for 10 minutes before turning out onto cooling rack or wrapping.
There you have it
Now that you have your canvas, all you have to do is fill and ice it! Strawberry is a great addition to this dreamboat, especially around Valentines Day and I’m sure you didn’t forget about mint when the holidays swing back around. If you are looking for more flavor combination inspiration, my favorite resource is the The Flavor Bible.
Tried out this recipe?
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