Chocolate cake is a sweet, usually chocolate-based dessert that can be served with toppings such as whipped cream and powdered sugar. It can be made from scratch or from a box mix.
The key to this moist chocolate cake is the use of oil and sour cream. 레터링케이크 Full fat sour cream adds dairy undertones and rich flavour that butter cakes lack.
Moist
A cake can be very moist and stay that way for days (or weeks) if it is stored in an airtight container. The leavening agents in the recipe release gases during baking that bind with the water in the batter and create gels of moisture. These gels keep the crumb structure moist.
Room temperature ingredients are easier to work with and reduce the risk of overmixed batter that will make a dry cake. The best cocoa powder is Hershey’s Special Dark for its rich flavor, but any unsweetened natural cocoa will do. Sour cream adds richness to this recipe but you can substitute with full fat plain yogurt or even milk.
This is an oil-based cake, but you can replace the oil with melted butter in a 1:1 ratio. It won’t be as moist but it will still be a great chocolate cake.
Fudgy
This rich & fudgy cake promises lots of chocolate flavor & is ultra-moist. The boiling water & coffee in this recipe intensify the cocoa flavor and add extra moisture. The cake layers swell up during baking creating soft moist crumb structure.
Brown sugar adds a molasses flavor for extra sweetness and richness. Vegetable oil helps the cakes stay moist, too. (Olive or canola oil may work as substitutes but I have found it to be less emulsifying.)
A skewer inserted into the center of the cakes should come out clean. This is how you know the cakes are fully baked. Let the cakes cool completely before removing them from the pans.
Rich
Chocolate cake is that leg-twisting, butterflies in your stomach, shared dessert; the ultimate celebration food. It’s a perfect way to mark a special occasion and it pairs beautifully with fun contrasting fillings like irresistible dulce de leche, juicy berries or vanilla bean swiss meringue frosting.
Using full fat sour cream in this recipe adds dairy undertones and richness to help create the cake’s soft crumb texture. It’s also an oil-based cake which helps to keep it ultra moist.
I use sunflower oil for its clean taste but any neutral flavoured vegetable oil will do (just make sure it’s fresh). Adding brown sugar is an optional extra that enhances the deep chocolate flavour and increases moistness. It’s more hygroscopic than granulated sugar so it draws and attracts moisture from the atmosphere to hydrate the starches in flour and cocoa powder creating a soft crumb structure.
Sweet
A classic and simple chocolate cake recipe that’s been a go-to for generations. It’s easy to make and a great base for building layer cakes.
In this recipe full fat sour cream is used instead of butter to create an ultra moist chocolate cake. The sour cream also adds dairy notes and rich flavour.
A bit of brown sugar gives the batter a sweet molasses taste that enhances the overall flavour of the cake. Lastly, good quality cocoa powder is essential for the right chocolate taste. Finally, a pinch of salt helps to balance the sweetness of the cake.
Savoury
Chocolate cake is usually sweet but it can be made savoury by adding flavours to the batter. For example, add in some smoky venison like Marcus Wareing’s recipe or a subtle hint of nuttiness like Paul A Young’s duck breast with burnt coconut to create a delicious and unique dessert.
Unlike most cakes which are made by creaming butter and sugar, this recipe uses baking soda and vinegar to leaven the batter. This results in a thin and delicate batter that is best served in layers.
This simple recipe is perfect for beginner bakers, children or anyone who wants to try something a little different. You can also use a 2%, skim or almond milk in place of the whole milk for a lighter flavor.