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How to Bake a Chocolate Cake

Posted on April 1st, 2009 by Carmelia
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Chocolate cake is one of the most-loved cakes in the world. Impress friends and family by whipping up a chocolate cake all on your own! Here’s a relatively easy recipe for chocolate cake that everyone is sure to love and enjoy.

Ingredients

Dry Ingredients

  • 1 cup Hershey’s cocoa
  • 2 and 3/4 cups sifted all-purpose flour
  • 2 1/2 cups brown sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 cups boiling water
  • 1 cup butter, softened
  • 4 eggs
  • 1 and 1/2 teaspoon vanilla

Icing

  • 2 cups powdered icing sugar
  • 1/2 cup or a stick of unsalted butter
  • 1/4 cup baking cocoa
  • 1/4 cup milk
  • 1/2 teaspoon vanilla

Procedure

  1. Pre-heat the oven to 350 degrees Fahrenheit or 177 degrees Celsius.
  2. Grease two or three nine-inch round layer pans. Set aside.
  3. Mix the cup of Hershey’s cocoa and the two cups of boiling water until smooth. Let cool.
  4. Get a plastic bowl and mix the flour, baking soda, baking powder and salt.
  5. Cream the butter slowly, adding the sugar gradually, when the butter is softened and starting to cream. Continue to cream the butter until it is light and fluffy.
  6. Once the butter is done, add eggs one at a time, mixing slowly or at low speed. Add the vanilla.
  7. Take the cocoa mixture and add in fourths to the butter. Follow this with the dry ingredients mixture. Keep alternating until the last mixture, which should be the dry ingredients.
  8. Put the batter in the pans, only up to half or less the depth of the pan.
  9. Bake in 350 degrees Fahrenheit for 25 to 30 minutes. Check if fully baked by sticking a toothpick in the center of the cake. If it comes out clean, the cakes are baked.
  10. Take out of the oven and let cool for 10 minutes on a wire rack.

Icing Procedure

  1. Put the sugar in the bowl first, adding the other ingredients carefully and gradually.
  2. Use a mixer speed of slow as to not make the sugar fly out of the bowl. Make the speed faster gradually.
  3. If the frosting becomes too thick, gradually add milk in to thin it out. Thick frosting will be too difficult to apply on the cake.
  4. Apply the icing on the cake using a spatula or pipe it on directly.

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