Make a Foolproof Chocolate Cake
Everyone needs a favorite chocolate cake; here’s yours, courtesy of Cloud of Lace.
My foolproof chocolate cake recipe is a simple modern take on an old favourite, and I promise you, this cake is the jam. Now don’t scoff at the addition of that jam. It imparts a subtle, grown-up balance for a cake that’s – dare I say – even better than the plain version.
Your Next Favourite Chocolate Cake Recipe
2¼ c. flour
2 scant tsp. baking powder
1 tsp. salt
¾ c. cocoa
120 g. semi-sweet chocolate (for the cake)
2 c. boiling water
1 c. molten unsalted butter, at room temp
1½ c. sugar
2 tsp. vanilla extract
¾ c. heavy cream
230 g. dark chocolate (for the frosting)*
1 c. cherry jam (mine is homemade with minimal sugar)
- Pre-heat oven to 350°C.
- Mix the flour, baking powder, and salt together and set aside.
- Place the cocoa and 120 g. semi-sweet chocolate in a bowl and pour in the boiling water. Stir until chocolate is melted. Set aside.
- Cream together the butter and sugar until fluffy, 3-5 minutes. Beat in the eggs, one at a time, then add the vanilla extract.
- Alternate mixing in the dry ingredients and the melted chocolate mixture. Do not over mix. Pour batter into two 9-inch cake pans and bake for 20-25 minutes.
- To make the frosting: Pour the cream into a saucepan over medium heat and stir in the 230 g. dark chocolate. Whisk until smooth and shiny.
- Place the jam in a saucepan over medium heat and stir until it’s loose enough to pour.
- When the cakes are done and cooled, invert one onto a plate and spread the jam over it. (It’s easier to spread the jam over the bottom of the cake since it is always flat.) Place the other cake layer on top and pour the frosting over the whole thing.
- Decorate with whipped cream and cherries for an extra happy-looking cake.
* You may use semi-sweet or even sweet chocolate instead of dark one, if that’s your preference.
Do you have a favourite chocolate cake recipe? I would love to read your recommendations in the comments section.