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Chocolate cake recipe for birthday and dessert

 Chocolate Cake Recipe For Birthday And Dessert:

The Most Amazing Chocolate Cake's batter is made in just one dish and is the epitome of luscious, delectable, and chocolatey excellence. Thousands of people have given this chocolate dessert five stars.

Chocolate cake recipe for birthday and dessert

It took a lot of experimenting to come up with the perfect chocolate cake recipe. This recipe has been used by tens of thousands of cooks from around the globe, and they all agree that it produces the best chocolate cake ever. This moist cake has the perfect crumb. It is much easier to make than cake mix recipes that have been modified because the mixture only needs one dish. People even call it "The Matilda Cake" because it mimics the delectable cake Bruce Bogtrotter ate in the movie Matilda.

Choose a dessert that tastes like chocolate rather than a torte, mousse, or pudding. It's rich enough to offer as dessert with a dollop of creame fraiche but fluffy and light enough to enjoy for tea. Which chocolate cake flavor is your favorite?

Why You’ll Love This Recipe:

After experimenting with a variety of chocolate cake recipes, this one is by far the finest. This is why:

  • Uses simple ingredients.
  • It’s easy to make. Only one bowl!
  • has a moist, fluffy texture with a strong chocolate flavor.
  • It is frosted with a simple chocolate icing.
  • Is drizzled with chocolate ganache.


To prepare this straightforward chocolate cake, no special ingredients are needed. Here is an inventory of all the things you will require.

Chocolate Cake:

  • All purpose flour.
  • Sugar.
  • Natural unsweetened cocoa powder: I frequently use dark chocolate cocoa in this cake. It enhances the cake's already-rich chocolate flavor. However, regular cocoa also works and tastes great.
  • Baking soda.
  • Salt.
  • Eggs.
  • Buttermilk.
  • This cake is made with vegetable oil rather than butter. The cake it produces is SO moist!
  • Vanilla.
  • Hot Water.


  • Butter – At room temperature.
  • Powdered sugar.
  • Vanilla extract.
  • Natural unsweetened cocoa powder.
  • Water or milk.

Ganache & Decorations:

  • Semi-sweet chocolate chips.
  • Heavy whipping cream.
  • Sprinkles – Optional.


Cake preparation:

  1. Grease three 8-inch cake pans, then line the bottom with circles of parchment paper.
  2. Oven should be heated to 300°F (148°C).
  3. Large bowl with all dry ingredients added; stir to combine.
  4. Mix well before adding the eggs, buttermilk, and vegetable oil to the dry ingredients.
  5. Add hot water and vanilla to the mixture. Mix well.
  6. Bake cakes for 30-33 minutes, or until a toothpick inserted into one of the cakes comes out with a few crumbs on it.
  7. Take cakes out of the oven and let them cool for about 10 minutes before transferring them to cooling racks to finish cooling.

Make the Frosting:

  1. While cakes cool, prepare the frosting. In a sizable mixing bowl, cream the butter until it is smooth.
  2. Add 4 cups (460g) of powdered sugar gradually while blending until smooth.
  3. Mix until smooth after adding the vanilla and half of the milk or water.
  4. When smooth, add an additional 5 cups (575g) of powdered sugar.
  5. Blend in the cocoa until smooth.
  6. Until the frosting is the proper consistency, add the remaining milk or water.

Assemble the Cake:

  1. After the cakes have cooled, use a broad serrated knife to remove the cake domes off the top. See my suggestions for levelling and stacking cakes.
  2. Put the cake's first layer on the serving plate. On top, evenly layer about 1 cup of frosting.
  3. Place a second layer of cake on top, then spread another cup of frosting evenly across the top.
  4. Place the final layer of cake on top, then frost the outside. Please feel free to use my instructions for smooth cake frosting.

Make the Chocolate Ganache:

  1. Add the chocolate chips to a medium bowl to start the chocolate ganache.
  2. Pour the heavy whipping cream over the chocolate chips after heating it just until it starts to boil. After letting it stand for two to three minutes, whisk it until smooth.

Finish Cake:

  1. The cake should first have the chocolate ganache drizzled over the edges before the remaining ganache is poured and uniformly spread over the top. I prefer to drizzle over the borders using a squeeze bottle. Learn how to make a chocolate drip cake from me.
  2. Pipe the remaining frosting around the top edge of the cake and a border around the bottom after allowing the ganache to firm up a little. Tip 844 from ateco was utilized.
  3. If desired, top the cake with some sprinkles before serving. The nicest cake is kept well-covered for 3–4 days.
  4. Enjoy!

How to Store a Frosted Cake:

On the counter, this cake can be kept for three to four days. If at all possible, cover it thoroughly with a cake dome.

Although the frosting will harden, you can also keep it in the refrigerator to extend its shelf life to 4-5 days. When I keep a cake that has been frosted in the refrigerator, I typically leave the cake there uncovered until the frosting hardens. I then wrap it in saran wrap.

Simply cut a slice of cake when you're ready to eat it, and if desired, reheat it in the microwave for 15 to 30 seconds. It won't take long for the frosting to soften, and the chocolate cake will be warm.

Thanks for reading. I hope you like it.

Don't forget to read: Cinnamon churro and sugar tart sulli with chocolate sauce homemade recipe.


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