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Halloween Chocolate Cake

Chocolate Cake Recipe From Scratch Easy Halloween (3)
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This easy Chocolate Cake recipe is the best! Soft, moist, and has the perfect chocolate flavor. It’s easy to make, with a delicious homemade chocolate frosting.

Ingredients

Scale

Chocolate Cake:

2 cups granulated sugar (400g)

1 ¾ cup + 2 Tablespoons all-purpose flour (235g)

3/4 cup unsweetened cocoa powder (64g)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs , room temperature*

1 cup buttermilk* (227g)

1/2 cup oil (99g), (vegetable or canola oil)

2 teaspoons vanilla extract

1 cup boiling water (237g), or hot coffee

Chocolate Frosting:

1/2 cup melted butter (113g)

2/3 cup unsweetened cocoa powder (57g)

3 cups powdered sugar (360g)

1/3 cup milk (83g)

1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F(180°C). Line two 8 inch round baking pans with parchment paper* and then spray lightly with non-stick cooking spray. Set aside.

Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla and mix until well combined. Stir in boiling water (or hot coffee). Batter will be thin. Pour batter into prepared pans.

Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.

Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.

Notes

Eggs: Using eggs at room temperature helps them emulsify more easily into the batter and ensures the cake rises properly. If you’re in a hurry, place the eggs in a cup of warm water for a few minutes to bring them to room temperature quickly.

Buttermilk: If you don’t have buttermilk, you can easily make your own by combining milk with lemon juice or vinegar. Follow the recipe instructions for the correct measurements.

One Layer Cake: Prepare a 9×13 inch pan by greasing it with non-stick cooking spray. Pour the batter into the pan and bake at 350°F (175°C) for 35 to 40 minutes. Allow the cake to cool completely before adding frosting.

Cpcakes: Line a standard cupcake pan with paper liners and fill each liner about two-thirds full with batter. Bake the cupcakes for 22 to 25 minutes. Let them cool completely before frosting. This recipe yields approximately 24 to 30 cupcakes.

Bundt Cake: Thoroughly grease and flour a 12-cup Bundt pan before adding the batter. Bake the cake for 50 to 55 minutes. After baking, let the cake cool in the pan for 15 minutes before transferring it to a wire cooling rack.

Gluten-Free Option: Replace regular flour with Bob’s Red Mill Gluten-Free Flour at a 1:1 ratio.

Dairy-Free Option: Substitute almond milk for regular milk in both the cake and frosting recipes at a 1:1 ratio.

Parchment Paper Tip: To prevent the cake from sticking to the pan, consider using pre-cut parchment paper circles for easy removal.

Make-Ahead Instructions: Both the cake and chocolate frosting can be prepared in advance. Store the frosting in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months. Before using, let the frosting come to room temperature and re-whip it with an electric mixer until smooth and creamy.

Freezing Instructions: Once the cake has cooled completely, wrap each layer tightly in plastic wrap and place it in a freezer bag. The cake can be frozen for up to three months. A fully frosted cake can also be frozen if it is well-covered to prevent freezer burn.

Nutrition

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Find it online: https://lunchlime.com/chocolate-cake-recipe-from-scratch-easy-halloween/