I’ve been teasing you with this recipe for a while on <Facebook>, and it’s finally here.
This is my own recipe I came up with after never finding a chocolate cake I really loved, either eating or working with. I’ve always disliked using baking soda in recipes, and while I like the moistness of chocolate cakes made with oil, I prefer the flavour of them with butter. After years I still hadn’t found “The One”, until now.
Let me tell you a bit about this:
It makes a good sized cake – baking in 8″ tins ends up with a decent, tall cake which is a great size for decorating – about 5-6″ tall depending on what you layer it with.
Baking in a 6″ tin ends up with an extra tall cake, which is perfect if you like the look of super tall cakes double barrel cakes.
It stays tasting fresh for days – infact, just this week I had a spare layer that I accidently left uncovered in the microwave for two nights, and it still tasted perfect.
I use <Wilton Bake Even Strips> and the layers come out perfectly flat. Absolutely no waste, no cracks, no peaks or dips. I believe it will still be fairly flat without but I haven’t tried it recently. It certainly won’t need any peak cutting off, it may just not be as tall on the edges depending on your cake pan.
No – it doesn’t make good cupcakes. The thing about cakes and cupcakes is that you want different things from them. For cake decorating you want nice even layers, for cupcakes you want a rounded dome. I have adapted this for cupcakes and will post that recipe soon.
Line the base and sides of your tin. I know it can be a hassle but you get a good result, and with such a moist cake you don’t want the risk of sticking.
This is a basic layer cake recipe, great for use with buttercream cakes or under fondant. I am just posting the cake recipe on it’s own and I hope that you can take it and use it for your own creations! It’s up to you what you want to fill and cover with, this is a great, well tested and trustworthy base for you to put your own stamp on.
Best Ever Chocolate Cake for Cake Decorating
1 cup cocoa
1 cup boiling water
250g softened butter
1/2 cup oil (any type is fine, I usually use canola)
2 1/2 cups sugar
2 tsp vanilla extract
3 cups flour
2 1/2 tsp baking powder
1 cup milk
1. Combine cocoa and boiling water in a bowl, whisk until smooth. This activates your cocoa for a better flavour! Set aside to cool.
2. Beat together butter, oil, sugar and vanilla until well combined. Add eggs, one at a time, beating well between each.
3. Add flour and baking powder to your bowl, then add in milk as you mix to combine. Adding the milk as you mix helps prevent lumps.
4. Add the cocoa mix to your cake batter and mix until combined.
Line an 8″ pan with baking paper, then add 3 cups of cake batter to your tin. Bake for 30-35mins at 180C, until a knife comes out clean.
I bake this in three layers, one after another – if you have three pans you can do it all at once! Another benefit to lining the base and sides of your pan is that you can remove the layer while it’s still warm without it cracking, then get the next layer in to save time.
The mix is basically exactly 9 cups, so by measuring your batter you end up with even layers which is great for presentation. If you want 4 layers, use 2 1/4 cups per layer. I wouldn’t recommend baking it all at once unless you are using a wider, flatter shaped cake pan (like the <Wilton Novelty Pans>). For an extra tall 6 inch round cake, I did 6 layers of 1 1/2 cups.
Let me know if you have any questions, or give it a try and let me know what you think in the comments below!