Introduction: Chocolate Cake

Picture of Chocolate Cake

This chocolate cake is the most chocolatey cake of all chocolate cakes. Not only does it involve a cake made with chocolate, we're also going to be frosting it with ganache. Because we're fancy like that.

It's also a pretty basic recipe - you don't need anything special except for baking chocolate. And you should probably get some of that and go make this chocolate cake RIGHT NOW. :D


Step 1: Ingredients:

Picture of Ingredients:
  • 3 oz unsweetened baking chocolate
  • 2 cups flour - cake or all purpose
  • one stick (8 tablespoons) unsalted softened butter
  • 1 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
I think next time I might take out 1/4 cup of flour and add in 1/4 cup cocoa powder to make it even more amazing!

Pro tip - if you never know you feel like making cake well in advance, cutting the butter up into small chunks will help it soften much faster without running the risk of microwaving and melting it. :D

You'll also want two round cake pans, buttered and floured. Christy also lined them with parchment for me. :) I'm using these.

We'll be baking the cakes at 350 F for 30 minutes.

Step 2: Make the Ganache Frosting (optional)

Picture of Make the Ganache Frosting (optional)

I highly recommend this frosting/filling for the cake, but you'll want to make it first so the ganache has time to cool before you frost. 

I used 12 oz each of cream and chocolate to cover these cakes.

You can get the full recipe here!

Step 3: Chop, Measure and Melt Your Baking Chocolate

Picture of Chop, Measure and Melt Your Baking Chocolate

Break off pieces until you end up with three ounces and then roughly chop it. 

Pop it in the microwave for 30 seconds at a time, stirring between each go in the microwave. Keep doing this until it's smooth. Set this aside to cool down while we get going on the cake batter!

Step 4: Cream the Butter and Sugar, Add in the Egg Yolks

Picture of Cream the Butter and Sugar, Add in the Egg Yolks

In a large bowl, beat the butter until it's nice and creamy. Add in the sugar and beat for a couple of minutes, or until it's soft and turning a lighter yellow.

At that point, add in your egg yolks and mix until well combined.

Step 5: Add in the Melted Chocolate and Vanilla

Picture of Add in the Melted Chocolate and Vanilla

Once the butter and sugar have been mixed, pour in the melted baking chocolate and vanilla. 

Mix for a minute or so, scraping down the bowl occasionally to make sure everything is combined. :D

Step 6: Add the Flour Mix and Milk

Picture of Add the Flour Mix and Milk

Combine the flour, baking soda, baking powder and salt in a bowl and mix with a fork.

Alternate adding the flour mix and milk to the batter, mixing well in between.

Step 7: Add in the Egg Whites

Picture of Add in the Egg Whites

Take your two egg whites and whisk them until they form soft peaks.

Fold them into your batter. Take it nice and slow here so you don't smush them too much. :)

Step 8: Baking + Cooling

Picture of Baking + Cooling

Pour and smooth an equal amount of batter in both cake pans.

Bake them in a 350 F oven for 30 minutes. 

Once they're out, cool them on racks, bottom down. I've just got it flipped so you can see both sides. :D

Step 9: Frosting!

Picture of Frosting!

You really need to wait until the cakes are cool. This is near impossible, I know. But this is especially important if you're using ganache frosting. I almost made it! My cakes were still a little too warm, so the ganache filled melted a bit.

You'll want to whip the cooled ganache to make the frosting - more info about that here!

Trimming the tops of the cakes is optional. I never cut off the rounded top because I just add excess frosting to the middle layer to even it out. :D

Frost and decorate however you like! I just used a spatula to spread it around and put some powdered sugar over the top.

Step 10: Enjoy!

Picture of Enjoy!

I would recommend storing this cake in the fridge thanks to the ganache - if it's going to be getting even remotely warm, the fridge is best.

This cake lasted about 15 minutes, so I didn't get to see how to held up. :P

Comments

missvivienne (author)2015-11-25

This looks yummy, i am going to attempt to make this for my sons birthday cake. What size cake tins did you use?

suzysmith24 (author)2015-05-30

de de de licious!

IamGutter (author)2014-01-05

This looks like an amazing and easy recipe and I will be trying it very soon. One thing I do when making a chocolate cake is to "flour" the pans with cocoa powder so you don't get the white stuff out of the pan, and it is a bit more chocolaty! Thanks!

Opus the Poet (author)2013-08-18

I have to ask if you are related to the artist Jessy Fink, because that would be so unfair for the same person to be such a talented artist and capable of writing such good Instructibles.

boytso_ (author)2013-08-18

Cool

garnishrecipes (author)2013-08-16

Yum! Anything with ganache :)

sabu.dawdy (author)2013-08-15

lovely

HollyMann (author)2013-08-15

Wow - this looks so good!!! :)

M.C. Langer (author)2013-08-14

The most chocolatey thing EVER!!! Awesome and delicious!!! :-)

TheMrCOOLguy2 (author)2013-08-14

FINALLY!!! I found a cake that can use all-porpuse flour
Thx ur the best
Plus looks delicious

Honus (author)2013-08-14

Wow- 15 minutes! That is what I call a disappearing cake- it must have been really good (it certainly looks good!)

nerfrocketeer (author)2013-08-14

Cool!

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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