HOW TO MAKE CHOCOLATE CAKE:
Start by mixing the dry and wet ingredients in separate
Add the wet/buttermilk mixture to the dry flour mixture and mix the batter until well combined.
Pour boiling water into the batter and stir until smooth. The batter will be very thin!
Pour the batter into your cake pans and bake the cakes on the middle rack of the oven.
HOW TO MAKE AHEAD AND STORE THE CAKE AND FROSTING:
The cakes and the chocolate frosting can both be made ahead of time. Allow the chocolate cakes to cool completely, and then wrap them really well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to one month. I like to frost the chocolate cakes when they are frozen because they’re easier frost.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before you’re ready to frost your cake to allow it to come to room temperature.
MORE TIPS FOR PERFECT CHOCOLATE CAKE:
USE ROOM TEMPERATURE INGREDIENTS, PARTICULARLY EGGS.
Eggs at room temperature (as opposed to cold from the fridge) are fluffier and will emulsify in the batter better, which will also help the cake rise properly. A trick for bringing eggs to room temperature quickly is to run hot water over them for one minute, or let them sit in a bowl of warm water for 5 minutes.
USE BUTTERMILK (OR EASILY MAKE YOUR OWN):
My original recipe does not use buttermilk, but buttermilk is a great ingredient to make cakes like this extra moist. If you don’t have buttermilk, use a simple trick of mixing 1 teaspoon of lemon juice or vinegar into 1 cup of milk. Allow the mixture to sit for a few minutes and you’ll notice it curdle slightly, to form buttermilk.
LINE THE BOTTOM OF YOUR CAKE PAN, BEFORE ADDING THE BATTER.
I learned early on to never skip the step of lining the bottom of my cake pans with parchment or wax paper. Then you never have to stress about the cake sticking to the bottom of the pan. I also spray the bottom of the paper and the sides of the pan lightly with cooking spray.
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Homemade