Hello everyone! This weeks post is the chocolate cake recipe I used a couple of weeks ago for my monthly featured cake. A while back I was watching one of my favorite YouTube channels, RachhLoves (Her baking hack videos are hilarious and I lover her sense of humor! Check her out here.) Rachel’s husband makes her a chocolate cake for her birthday and he uses a family recipe that she, so lovely, shares with her YouTube family.
When I was planning my Irish Cream Chocolate Cake I was looking to use a recipe that was chocolaty and rich. This cake was a perfect choice to use and feature on my blog! Here is the cake that I made at the beginning of this month in favor of the holiday, St.Patrick’s Day. You can check that out here!
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How to Make This Chocolate Cake
The first thing to do before you start up your mixer is preheat the oven to 350° and prepare your cake pans. If you are making cupcakes then go ahead and put some cute cupcake papers in your cupcake pan. If you are making a cake, spray your cake pans with cooking spray or shortening, then use parchment paper to cover the bottom of the cake pan.
Now it’s time for mixing!
Whisk together your dry ingredients; flour, baking powder, baking soda, cocoa powder, and salt.
In a separate bowl (or in your mixer) cream together sugar, egg, softened butter, and vanilla extract.
Add half of the dry ingredients to your creamed mixture and mix just until Incorporated.
Slowly add in your liquid. This can be water or coffee. Or in some cases alcohol 😉
Add remaining dry ingredients to mixer and mix until all the ingredients are incorporated (do not over mix).
Divide cake batter evenly into your prepared cake pans. Do not fill more than 2/3 of the pan full.
Bake until a toothpick inserted comes out clean (see recipe notes for approximate times).
Cool for 10 minutes, then remove cakes from their pans and finish cooling completely on a wire rack.
Recipe Notes:
Baking Times-
Cupcakes= 12 min.
6 Inch Cake Layers= 23 min.
Single Batch Makes 24 Cupcakes
Double Batch Makes Three 6 inch Cake Layers
Chocolate Cake & Cupcake Recipe
Equipment
- mixing bowl
- whisk
- Hand or Stand Mixer
- cake pans
Ingredients
- 1 1/4 Cup Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tbsp Cocoa Powder
- 1/2 tsp Salt
- 1 Cup Sugar
- 1 Egg
- 4 tbsp Butter, softened 1/4 Cup
- 1 tsp vanilla extract
- 1 Cup Water or Coffee
Instructions
- Preheat oven to 350°. Spray cake pans with cooking spray and place parchment paper on bottom. If making cupcakes place cupcake papers into a cupcake pan.
- In a medium bowl, whisk together dry ingredients; flour, baking powder, baking soda, cocoa powder, and salt.
- In a separate bowl (or in your mixer) cream together sugar, egg, softened butter, and vanilla extract.
- Add half of the dry ingredients to your creamed mixture and mix just until Incorporated.
- Slowly add in your liquid (water or coffee).
- Add remaining dry ingredients to mixer and mix until all the ingredients are incorporated (do not over mix).
- Divide cake batter evenly into your prepared cake pans.
- Bake until a toothpick inserted comes out clean (see recipe notes for approximate times).
- Cool for 10 minutes, then remove cakes from their pans and finish cooling completely on a wire rack.
Notes
Baking Times-
Cupcakes= 12 min. 6 Inch Cake Layers= 23 min.Single Batch Makes 24 Cupcakes
Double Batch Makes Three 6 inch Cake Layers
