CHOCOLATE CAKE RECIPE

This vanilla cake recipe is not only really delicious but it's a blank canvas. Think of yourself as the artist and this cake as the perfectly delicious canvas. The flavour, colour and design possibilities are endless!

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Serves 30

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Level

INGREDIENTS

Makes 1 batch of chocolate cake batter

 

Cake

  • 525g (4.5 cups) plain (all-purpose) flour

  • 675g (3 ½ cups) caster (superfine) sugar

  • 150g (1 ½ cups) cocoa powder

  • 1 ½ tsp bicarbonate of soda (baking soda)

  • 1 ½ tsp fine salt

  • 525g (2 1/3 cups) unsalted butter, softened

  • 6 large eggs, at room temperature

  • 525 ml (2 ¼ cups) full-cream (whole) milk

Frosting

  • To fill, crumb coat and add a final layer of frosting on this 6 layered, 8” cake you’ll need 3 batches of my chocolate-flavoured Swiss Meringue Buttercream Frosting.

Method

Please note: to make the 6 layered, 8 inch cake in this recipe, you’ll need to make 2 batches of chocolate cake batter.

To make a 7", 3 layered cake you'll need 1.5 batches of cake batter and three 7 inch cake tins.

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Cake

Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray three 18cm (7 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.

 

Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.

 

Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.

 

Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.

 

Divide the cake mixture between the three tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.

 

Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.

 

Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.

 

To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake. You’ll end up with three layers of cake.

 

To crumb coat your cake, add a dab of frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.

 

Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.

 

Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.

 

Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.

 

Your cake is now crumb coated and ready to be decorated any way you like!

NOTES

STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 1 hour before serving). 

 

HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.

 

HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

 

BUTTER: Make sure the butter is very soft for the cake mixture. Theres two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.

 

BAKING TIME: This cake will typically bake on a lower temp and for a little longer than regular cake recipes. I find a low temperate and a slow bake results in flatter tops and caramelisation so that if the cake is coloured it doesn’t change colour and brown. After 50 minutes, stick a skewer into the centre of the cake, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.

TOOLS YOU'LL NEED

 

  • Kitchen scales

  • Measuring cups

  • Measuring spoons

  • Large mixing bowls

  • Electric hand mixer or stand mixer

  • Whisk (if making by hand)

  • Wooden spoon (if making by hand)

  • Spatula

  • Baking paper

  • 7" round cake tin (if making 3 layer cake)

  • 8" round cake tin (if making 6 layer cake)

  • Ice-cream scoop

  • Wire rack

  • Frosting bag

  • Piping tip (any)

RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

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Contact

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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