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The World's Best Chocolate Cake Recipe

What makes the world’s best chocolate cake recipe? It’s not only one of the best chocolate cake recipes, but it’s also one of the easiest chocolate cake recipes to make. 

This easy chocolate cake recipe requires only one bowl and simple ingredients that are likely already in your kitchen! Start with a basic cake mix, add three eggs, 1/2 cup water, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.

the world's best chocolate cake


Warm up your baking ingredient

The one piece of advice for making a chocolate cake worth writing home about is that you should heat your ingredients to room temperature. The butter and eggs will blend more easily into a batter, producing a far better tasting result. And while we're on recipes

One little extra step when folding flour into egg whites will make your chocolate cakes rise higher and be much lighter than they would otherwise: Sift your flour before you add it to egg whites.

 This allows air in as you fold them, which in turn creates lighter products that are both tastier and look better. So don't just follow any old the world’s best chocolate cake

: follow these!

Melt chocolate

Mix butter and sugar together on low heat in a saucepan until it turns into a paste. Add beaten eggs, one at a time, adding flour gradually.

 Melt chocolate and add to batter. Add vanilla extract, baking powder and baking soda. Pour batter into baking pan and place in oven for 45-60 minutes depending on size of pan. 

It’s ready when center is cooked through with no more jiggling (be careful not to overcook). Let cool for at least 20 minutes before removing from pan.

Mix all dry ingredients together

Before you start cooking, make sure all your ingredients are present and you have everything ready to go. It's especially important to have all of your dry ingredients measured out before getting started, so they're easy to add in later. 

While some people will just dump in a scoop of flour or sugar, it is better to mix these ingredients together beforehand so there is no risk of clumping or uneven distribution.

 Additionally, if you measure out all your dry ingredients first, when it comes time to cook you can add them directly into your mixing bowl with very little cleanup required—meaning less dishes for you and more time for eating (and enjoying) your delicious new chocolate cake!

Mix wet ingredients into dry ingredients

It’s important to first mix your wet ingredients into your dry ingredients before you get started. Without doing so, you risk overmixing and developing gluten in your batter.

 Gluten can result in a dry, tough finished product. A the world’s best chocolate cakewith zero gluten is important for those who need to limit or avoid gluten, 

Like people with celiac disease or non-celiac gluten sensitivity (NCGS). But even if you don’t have either of these conditions, avoiding flour that has been cross-contaminated with wheat is a good idea.

Mix in eggs

Eggs help provide structure and leavening to a chocolate cake, which is why so many chocolate cakes call for one or two whole eggs. It’s not necessary to use an egg replacer; just substitute two egg whites for each whole egg called for in your favorite the world’s best chocolate cake. 

You can even make your own custom mix of substitutions—eggs are great binders, but they’re also good emulsifiers and foaming agents.

Mix with butter and vanilla extract

Cream butter and sugar together until pale and fluffy. Add eggs one at a time, beating after each addition. Sift in flour and add cocoa powder, milk, lemon juice and vanilla extract.

 Fold in melted chocolate gently until it’s evenly distributed throughout batter. Spread into two 8 inch round baking pans.

 Bake for 25 minutes or until toothpick inserted into middle comes out clean. Cool cakes in pan on wire rack for 10 minutes before turning out onto wire rack to cool completely. 

Frost with your favorite icing; we recommend using ganache, as it holds up well at room temperature without melting!

Transfer to baking pan

Once you have mixed all of your ingredients and beaten them together well, it is time to pour everything into a baking pan. A spring form pan is commonly used for cakes because of its shape. 

You may also use a round, deep dish pie plate or an 8 square baking pan if desired. To transfer your batter from mixing bowl to pan, you will need to find some kind of pouring/spatula device that can handle hot materials. 

The easiest thing to do is pour your batter through a funnel or large spoon so you can control where it goes and keep it out of the sides.

 This method also works well with glass bakeware, which can easily be broken by metal implements.

Bake in oven

Because it’s made from scratch with simple ingredients, baking cakes is much healthier than eating a pre-made, packaged dessert.

 Baking a homemade cake also requires more time and effort than simply heating up a frozen dinner or ordering takeout. 

To bake your own desserts, you need to be willing to spend more time in front of your oven—and that means you’ll have less time to sit on your couch and watch TV (or surf for recipes).

 This may be another reason why so many people fall off their diets: It’s just too easy to stop thinking about what you eat when you can do something else at the same time.

Garnish with strawberries

This not only gives a delicious flavor to your cake, but also makes it look better. And you don't have to worry about getting red strawberries for Valentine's 

Day. as long as you remove most of the green parts from the front, you can choose any color your heart desires.

Conclusion

We've got to hand it to Mom. This is one of those rare recipes that lives up to its reputation.

 Not only did our taste testers love it, but it was also one of those recipes that made you realize how good something can be with just a few simple ingredients. 

If you're looking for an easy way to win someone over or even just impress yourself, we recommend giving it a try!

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