четверг, 15 сентября 2016 г.

Simply Perfect Chocolate Cake

Simply Perfect Chocolate Cake

Simply Perfect Chocolate Cake

can i have the measurement in grams plz… and in my region i dont have cake flour so what can i do for that.. plz rply thank u

Deepesh you can download my free printable weight conversion chart here: http://bakingamoment.com/weight-conversions-for-baking/. Thanks and good luck!

thank u so much

Of course!

Deepesh you can do 1 3/4 cup all purpose flour with 1/4 cup of cornstarch to create 2 cups of cake flour.

Oh… My…

I can’t wait to give this a try! What a gorgeous looking / sounding recipe!



Thank you so much Gemma! I hope you enjoy it as much as I did!

YUM! This cake looks super moist and rich in flavor. It looks simply perfect and I can see why your recipe is so popular.

Thanks Amanda! I really do think it’s one of the best recipes on my site. So happy you like it!

That chocolate Swiss meringue buttercream looks and sounds DELICIOUS!

It is one of my favorite things in the world! Thank you so much Medha!

Hi there, love your chocolate cake texture, is marvellous ! do you think I could reduce butter for the frosting ?

I’m so happy you like the cake Yvonne! I love the texture too. Honestly I would not recommend reducing the amount of butter though. The buttercream doesn’t really reach the right spreading consistency until all the butter is worked in. I hope that helps! Thanks so much for reading

That’s what I call perfection!

Thank you so much Julia!

Oh Allie. You just have a way…simply perfect is an apt title for this beauty of a cake. It’s dangerous for me to come to your blog because I want to head directly into the kitchen and get baking!!

That is the sweetest compliment ever Marissa! Thank you so much!

Super delicious!!

Indeed! Thanks so much Evelyn!

I love your simple perfect recipes and this is no exception. This cake looks perfect indeed!!

Thank you so much Zainab! I’m so glad you like this!

Is the chocolate syrup supposed to hold the cake together better? Can it be made without it and be just fine? Thanks!

You can absolutely skip that step! I make this cake all the time without the syrup and it’s still every bit as delish. The syrup just makes it extra-moist. Hope that helps!

Thanks Allie! I’ll have to try it sometime.

A great cake!!! Moist and yummy.

Could I substitute the butter with vegetable oil?

I’m so happy you liked it Holly! I haven’t tried making it with vegetable oil so I’m not real sure. If you end up trying it would you swing back and let me know how it comes out?

Could you please make this on Youtube?

That is a terrific idea Sami! I will work on that for sure

This cake looks delicious. I was wondering if these layers are as dense as they look, they do not look light and fluffy as say…… the Hershey’s recipes cake layers do. I like the texture of yours better. I am thinking of giving your recipe a try. Especially the Chocolate Swiss Meringue buttercream ! Also, do you think I could bake two 9\u2033 layers and just slice them into 4 layers? Do these layers rise very much?

Hey Sandra! Thanks so much for reading and for the great questions. I will answer as best I can! 1) Are the layers as dense as they look: I would say that this cake has a fine crumb. In other words, it’s not spongy or bouncy, with lots of big air pockets. It looks dense but it’s actually quite soft and has almost a melt-in-your-mouth quality. The Hershey’s recipe was always my go-to before I came up with this. I honestly never went back because I like the flavor and texture of this better and plus it’s not so liquid-y and drippy. 2) Do the layers rise much: As they bake, they probably double in thickness, or thereabouts. But I baked mine in 8-inch pans so I would think in a 9-inch you would probably have enough room, you just may have to adjust the bake times a little bit. Test for doneness by inserting a toothpick in the thickest part of the cake, if it comes out clean or with a few moist crumbs, you are all set! Hopefully that helps- good luck! I’d love it if you’d swing back and let me know your thoughts!


If I wanted to make this into cupcakes, do you know about how many it would make?


Hi Melanie! I referenced the cupcake recipe a few times in the post, but here it is again in case you missed it: http://bakingamoment.com/simply-perfect-chocolate-cupcakes/. Hope that helps!

Sorry, I had missed that – thanks so much!

No worries at all Melanie!

This looks so delicious. Yum.

Thank you so much! It’s definitely a family favorite

Dear ma’am two things I am not a pastry chef so how do I get my icing job to look as good as yours also can I use my kitchen aid standing mixer?

Hey Davey! You can absolutely use your stand mixer. That is what I use too. Any kind of mixer would work with this recipe. As for your icing question, I would recommend picking up either a large offset spatula (http://amzn.to/2cEAayU) or a dough scraper (http://amzn.to/2cAhRbS). <--affiliate links These tools make a world of difference! Hope that helps; thanks for reading and I hope you enjoy!

So glad you agree Meriem! Thanks for backing me up on that one and for the sweet comment! xo

This is on the baking list for my husbands birthday this coming weekend

Question – How big of a difference does the cocoa simple syrup make?


That’s awesome Lindsay! It definitely makes the cake a little bit more moist. But this was my first time adding the syrup (and I’ve made the cake dozens of times before) and I always thought it was great without too! Hope you both love, and happy birthday to your husband!

Thanks so much for these recipes. I am making a cake for a reveal party, and she requested a chocolate cake. This recipe sounds perfect. I’m going to use homemade marshmallow fondant over it to decorate. I’ll try to send you a picture of it when it’s done and let you know how much everyone loves (because I’m sure they will)!

Ooh I love that! So happy you’re going to try this recipe. I’ll look forward to seeing the pics! Thanks so much!

Does it matter if I use natural or Dutch process cocoa?

I kind of think it does, Colleen. I prefer unsweetened cocoa powder in this recipe, which is also sometimes called natural. Dutch process just doesn’t seem to have the same depth of flavor, in my opinion. Another reader tried it once and she described it as “soapy-tasting.”

Hello… I have tried your cupcakes before (chocolate and vanilla) and if this recipe is as half as good.. I am a very satisfied reader/ follower/ fan/ taster.

So Hirshey’s cocoa powder will do here? same as in the cupcake recipe?

Hershey’s is fine Hala! Just make sure it’s regular cocoa and not Dutch processed

Hi, i love the sound of this recipe, just wondering how long the icing can last?

Hi Georgia! I would say at least a week in the fridge. It holds up really well! Good luck!


wow. lol

Hahahahaha TOO FUNNY! Kayle you are just the best thank you so much for the sweet and funny comment!

The came is in the oven and so far I’m in love! I plan on freezing them until tomorrow or can I just leave them on the counter covered? Also do you think I can substitute margarine for butter in the frosting? My son has a dairy allergy(fine when baked like the cake, not when raw) and can have a specific margarine. In afraid if the texture… any insight?

Hey there! I’m so glad you like it so far! You can either freeze, refrigerate, or just wrap it up and leave it at room temp. My personal favorite is to refrigerate the layers; that seems to make it easier to frost. I’m afraid I haven’t tried subbing margarine for butter, so I’m really not sure about that. Sorry! If you give it a try I’d love to hear about the results! Please let us know how it all works out. Thanks so much for reading and trying this recipe!

PS- Is he able to have cream if it’s been heated? Because a whipped gananche frosting would be great if so! Try this one out, omitting the spices: http://bakingamoment.com/chocolate-cake-with-mexican-chocolate-frosting/

Hi! I made this cake today and my flatmate and I both agreed it’s the best chocolate cake we have ever tasted! That icing is incredible. Thanks for the amazing recipe

Oh I’m so happy to hear that Rosiemay! I’m thrilled that you liked it. Thanks so much for the awesome feedback!

Hi! I’ve tried your chocolate swiss meringue frosting before.But for this recipes you added water and cocoa powder, so what is the different than the usual one you posted before?

Hey Sue! I added cocoa powder and dissolved it in water for this one, just to get a deeper chocolate flavor. The old recipe would work just as well if you’re more comfortable with that. Hope that helps! Thanks for reading and for the great question!

Thank you Allie. I will try the new recipe next time. I always bake this cake since u posted the simply chocolate cupcakes! I like it so much! Thank for sharing the recipes Allie!

My pleasure Sue! I’m so happy you’ve been enjoying them

Just finished making this cake for my birthday cake… it is so moist and delicious!! I made it into 2 layers (because I only had 2 cake pans), and it turned out well. The frosting was a bit tricky, but totally worth the effort, so incredibly fluffy! Yum! Thank you for this recipe!

The pleasure is all mine, Alexandra! I’m so happy it worked well for you- and HAPPY BIRTHDAY!

This looks amazing! You say to use Greek yogurt or sour cream. Do you have a preference, and does using one over the other change it in any way or make it better? Thank you!

Hey Donna! I usually use Greek yogurt but if I don’t happen to have it on hand I will sub with sour cream. They both work equally well! Both have that little bit of tang that’s needed to activate the leavener, but sour cream is a little richer. Totally up to your taste! Thanks for reading and for the great question; hopefully that helps!

Hi Allie, your chocolate cake sounds delicious. I am going to try it first on my husband (he loves chocolate) and then I am going to use the recipe for my grandsons 6th birthday cake in November. He wants a Star Wars themed cake, and he too is a chocolate lover. Is the cake dense enough to take the weight of a complete cover of fondant and decorations? From baking it to cutting at the party will be about a week, will the cake keep fresh? Thanks in advance. Chris x

Hey Christine! I’m so glad you’re going to give this recipe a try! To answer your question: I have found that when the cakes first come out of the oven, they seem very fluffy. I like to wrap then tightly and refrigerate them overnight before frosting them. They seem to become more firm and dense as they chill, and for me that’s easier to frost. If you do it this way, I think you find the cake has the kind of structure you’ll need in order to support the fondant. Hope that helps! Good luck and enjoy!

Hi Allie, I am wondering if you have ever doubled your recipe? I would like to try it with a tiered cake…

Hey Michele! I haven’t, but that’s just because I don’t have a mixer big enough to handle such a large batch, lol! If you do I would say go for it. I have no doubt it would work nicely. Good luck!

Looks amazing! Quick question, if I want to make the cakes and refrigerate overnight before frosting, do I put the simple syrup on before refrigerating or the next day before icing? Thank you!

Hey that’s a great question Ellen! I would probably do it just before frosting. Thanks so much for reading and I hope you enjoy!

Hey i do not have any sour cream or yoghurt and i really wana make this cake right now! Can i skip adding them in altogether?

No, I’m so sorry, but one or the other is necessary!

do you think this cake would go well with a homemade cream cheese & strawberry spread in place of the buttercream?

Sounds delicious! Go for it!

Allie, I am looking for a good chocolate cake for carving – to make a cheetah. Do you think this would have the right texture for that? Or am I better off looking at a chocolate pound cake? Thx Siobhan

It’s hard for me to say Siobhan, I’m not really experienced with cake carving. Perhaps make a quick half-batch and see if it has the kind of texture you’re looking for? Just FYI it’s usually more delicate when it’s fresh from the oven than it is after it’s chilled overnight. Good luck!

Hey Allie!

This cakes looks beautiful and I am planning to make the cake itself for my family. I want to use this for a 10-in round so I was wondering what slight adjustments should I make?

How many layers were you thinking Stephanie?

I’ve never made swiss buttercream. Can I frost the cake and leave it out overnight in a cake box or does this frosting need to be refrigerated? I want to make it for a cake walk so of course it won’t be refrigerated. Thank you in advance.

Hey Gina! I typically leave it out at room temp for a few days. It holds up just fine. I hope that helps! Good luck and have fun with the cake walk!

This is THE BEST chocolate cake recipe out there! Easy, one-bowl recipe, moist and melt-in-your-mouth, with tons of deep chocolate flavor!

This is something I have been meaning to share for a long time! My chocolate cupcake recipe is one of the top posts on this site, and readers are always asking me if it can be done as a cake too. So here it is (finally!): Simply Perfect Chocolate Cake.

I posted the cupcake version of this chocolate cake years ago. I remember it took me like three or four tries (maybe even five!) before those cupcakes tasted the way I wanted. There was a laundry list of “musts” in my mind for that recipe, and I was not going to rest until I could check off each and every one.

Well, my hard work paid off because that is one of the most popular recipes on my site to this day. There are tons of comments on it, from readers who tried and and LOVED it. Many of them say it’s the only chocolate cake they will ever make again! I’m super proud of it, and I’ve used it as a base as a lot of other recipes since. They all get the same kind of overwhelmingly positive response.

But I figured it was time I just gave it the classic chocolate layer cake treatment. It is my favorite, after all, and I’m sure it probably will be for you too. Here’s another laundry list with all the reasons why:

The batter is really easy to make and hard to mess up: It uses the reverse-creaming method, which I love because it means you only have to dirty up one bowl!

The batter is really thick and almost mousse-like: One of my pet peeves is a drippy chocolate cake batter that leaves a big mess all over your counter. This is thick and gorgeous, and you’ll have to stop yourself from eating it straight from the bowl!

The texture is tender: it’s fluffy but not so soft that it can’t stand up to a generous layer of buttercream.

It bakes up nice and moist: I’m including an extra step here to make it even more moist! It’s optional, but if you really like an extra-moist cake, you should definitely give it a try!

The flavor is SUPER chocolate-y: I have another pet peeve and that is chocolate desserts that don’t taste all that chocolate-y. This chocolate cake recipe is made with cocoa, so it has the deepest, richest chocolate taste you can get. Any time you’re baking a dessert that wants to taste extra-chocolate-y, it’s cocoa you want! That’s where all the flavor is at, and you can read more about it here and here.

The frosting will blow you away: It’s Swiss buttercream. Have you ever had it before? The first time I made it was life changing. That one simple step of melting the sugar with egg whites and whipping them nice and fluffy is EVERYTHING! You will not be able to get over the light, silky texture and buttery richness.

So, next time you have a special occasion give this chocolate cake recipe a try, and let me know what you think!

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Original article and pictures take http://bakingamoment.com/simply-perfect-chocolate-cake site

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