Editor’s Tip: Here’s how to cut a round cake like a pro if you’re nervous about making the first slice. Even if your cake slice comes out a little wonky, don’t worry, the best chocolate cake recipe is going to taste incredible.
Chocolate Cake Variations
Add the secret ingredient: Want to make this best chocolate cake recipe taste even more chocolaty? Add 1 teaspoon espresso powder. This ingredient doesn’t make your cake taste like coffee. Instead, it deepens the flavor of the chocolate in a dynamic way.
Include a filling: Instead of filling each layer with chocolate frosting, pipe a ring around the perimeter and spoon in your favorite jam or fresh fruit. The frosting ring keeps the filling from oozing out.
Change the frosting: Not a double chocolate fan? No worries! We have lots of great frosting recipes to use instead that would go great with chocolate cake layers. Try our vanilla buttercream, a peanut butter buttercream frosting, a buzzy mocha frosting or even a fruity blackberry buttercream.
Finish with garnishes: Pour a rich chocolate ganache over the frosted cake. Pop cherries, raspberries or strawberries around the top perimeter of the cake. Sprinkle almonds on top or press them into the sides, or simply finish the cake with your favorite sprinkles. A lot of easy cake decorating ideas can be done at home, so let your creativity shine!
How to Store Chocolate Cake
You can store leftover cake on the counter for a day or two (a cake pedestal and dome come in handy here), or pop leftovers inside an airtight container and place them in the fridge. Chocolate cake can be left on the counter for up to three days and in the fridge for five.
Can you freeze chocolate cake?
Yes, you can freeze our best chocolate cake recipe. Cover unfrosted cake tightly in storage wrap or pack it in an airtight container and freeze. Just be sure to frost and eat it within two months. We don’t think that’ll be a problem here!
To freeze a frosted cake, pop the cake, uncovered, into the freezer for an hour. Then wrap the cake in storage wrap. Thaw it in the fridge overnight or on the counter for an hour or two.
Chocolate Cake Tips
How do I cut the domes off the cake layers?
As you learn how to make a chocolate cake, you’ll want to keep it stable, and using a cake leveler will make this job super easy and painless. But there are also a few techniques on how to cut a cake without a cake leveler if you don’t have one on hand. As a Baking and Pastry Arts graduate, my favorite way to cut cake layers is with a serrated knife and a cake turner.
Place one cake layer at a time on the cake turner. Using the serrated knife, lightly press the knife into the edge of the cake dome while turning, marking where you’d like to cut. Then, dig a little deeper into that mark while turning and cutting. Keep doing this until you’ve finally reached the center of the cake, which is where your final cut should be. Discard the excess (or save it for cake pops!) and repeat with the other two cake layers.
How do I perfectly frost a cake?
You can try a few different methods, but we’ll show you how to frost a cake the easy way. Place your bottom cake layer on your serving plate or cake board. Then, place the cake on a cake turntable if you have one—this will make the frosting process much easier! Cut two sheets of parchment or waxed paper in half so you have four thick strips. Place the four strips underneath the cake layer so they’re overlapping each other in a windmill pattern. This allows you to be as messy as you need to be with frosting, without ruining your platter. Dollop frosting in the middle of the cake. Smooth it evenly and far enough out that it hangs over the sides a bit.
Place the next cake layer on top, making sure it lines up on all sides with the bottom cake layer. Repeat the same steps with the frosting, and add on the last cake layer.
Smooth a very thin layer of frosting all over the top and edges of the entire cake. No need to make this look amazing, it’s simply the crumb coat, which seals in all the crumbs so they don’t make their way to the final frosting layer. Place the cake, uncovered, in the freezer for 10 minutes.
Beat your frosting with the mixer for a few quick seconds just to bring the frosting back to life. Take your cake out of the freezer. With a mini offset spatula or butter knife, frost the edges of your cake until everything is covered. If you have a bench scraper, run the bench scraper vertically along the edge of the cake in one smooth motion if desired. Frost the top of the cake, then use the bench scraper or your spatula to smooth the edges down by gently pulling the frosting toward the center of the cake.
Finally, pull the parchment strips away to reveal a clean serving platter. Enjoy!
Watch How to Make Chocolate Cake
Ingredients
1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water
frosting:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
3 ounces semisweet chocolate, chopped
5 cups confectioners’ sugar
1 cup sour cream
2 teaspoons vanilla extract
Directions
1
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.
2
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.
3
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans for 10 minutes; remove to wire racks to cool completely.
4
For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.
5
In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and side of cake. Refrigerate leftovers.
Nutrition Facts
1 piece: 685 calories, 29g fat (18g saturated fat), 115mg cholesterol, 505mg sodium, 102g carbohydrate (81g sugars, 3g fiber), 7g protein.
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