Chocolate Cake and Chocolate Buttercream
Jan 9th, 2010 by admin
Link to all my videos:
http://www.youtube.com/user/SeriousCakes#p/u
Ingredient list
Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream:
1 1/3 c. (22 tbs.) salted butter, softened
2/3 c. shortening ( I like Crisco)
6 oz. unsweetened chocolate, melted and cooled to room temp.
2 tsp. vanilla extract
1/4-1/2 c. heavy/whipping cream, light cream, half and half, or whole milk
2 lbs. (8 c.) powdered sugar
1-4 tbs. corn syrup
Notes for the video:
Some people use parchment paper to line the bottoms of their pans, but I’ve always used wax paper. This cake for some reason ALWAYS sticks to the bottom, right in the middle, no matter how well I grease the pans. The wax paper keeps this from happening.
You really don’t need to sift to make this cake soft or fluffy, but I tend to have lumps from either the flour, or the cocoa powder, sometimes even the sugar.
I LOVE those candy bottles, I currently use them for corn syrup, oil, and vinegar, no drips, they’re wonderful! And yes of course, they are all labelled so there’s no confusion 
I’ve used coffee in place of the boiling water with some REALLY delicious results. I recommend a flavored coffee, something that would complement the chocolate. And actually, the hot liquid part is why I like to do it by hand, sometimes I’ll use a mixer up to that point, otherwise it splashes back out.
To melt the chocolate I put a glass (you could also use metal) bowl over a little pot with water in it, let the water come to a boil, then turn the heat down. You don’t want to let the water boil at a really high heat, then there’s the chance of some of the steam getting into your chocolate. Melting chocolate seizes when it comes into contact with water. Also don’t let your chocolate cool past room temp, you’ll end up wih chunks of chocolate in your buttercream. I actually have had this happen to me so now I pour it in while it’s a tad warm.
I actually used 1/2 and 1/2 as my liquid, but you can use heavy/whipping cream, light cream or whole milk, just keep an eye on your consistency.
I don’t know about the rest of you but I feel kind of like Dr. Malavaqua when I enter the kitchen to cake. High five, anyone? Aw c’mon, surely someone out there has seen Transylvania 6-5000? Ok, never mind, neither have I.
Music:
Final Fantasy-Fairy Battle
Final Fantasy-Footsteps of Desire (fitting for a video about chocolate, right?)
Kyung Wha Chung-Danse Macabre, Op. 40
And one more thing, please check out this website:
http://www.crazycakemomma.blogspot.com/
This is a good friend of mine who is also crazy about caking, she is wonderful!! Love ya Crazy Mommy
Duration : 0:9:55
You could but I …
You could but I rarely have a problem with the yellow sticking, as long as you remove them from the pans after they cool for 10 minutes you should be fine.
For cuppies I’d say bake for about 15 mins. and start checking them. Some days it only takes 15, others almost 20
I used Crisco
I used Crisco
Probably, as long …
Probably, as long as it’s cocoa
I haven’t tried it …
I haven’t tried it but it holds up well to the weight of the buttercream, and even if I do 3 layers so it might be alright.
I haven’t tried …
I haven’t tried that so I’m not sure how it would turn out, this is a very soft cake to start so it might throw it off some.
Yep
Yep
yummyyy ,, i will …
yummyyy ,, i will diff try it
can i do the wax …
can i do the wax paper for your classic yellow?…and do i hav to do anything different if i want to make cupcakes with this recipe?
serious cakes.,what …
serious cakes.,what shortening did you used for this one?pls help me.,my son’s bday is nearing…,huhuhuhuhuh.,.,
mixing cake is fun …
mixing cake is fun
hey there, i would …
would bournville be ok, since it’s quite dark as well?
hey there, i would love to try this recipe but i dont have hersheys cocoa
hope u r happy n …
hope u r happy n well, i enjoy ur video so much….i love it…
oh my oh my!!.,this …
oh my oh my!!.,this is great!!.,its been an hour since i was surfing youtube over some great easy cakes.,you see its my son’s 1st bday nxt month sept.4.,and i want to bake some cake.,.,oh pls help me serious cakes.,will you?.,.
This may be a silly …
This may be a silly question, but is this cake okay to use with Fondant on it? Or is it too soft?
Thanks for sharing …
Thanks for sharing the secret to a yummy chocolate cake
Do you know if I could use cake flour instead of regular flour in this recipe?
thats a pretty cake
thats a pretty cake
Thank you. Thank …
Thank you. Thank you. Thank you. Thank you. Can’t wait to try this one. My daughter’s 2nd birthday is coming up and I am planning to make a yellow cake with buttercream using your recipe of course. It will be a wildlife safari theme. Thank you so much for sharing your recipes with all of us. Your chocolate cake looks scrumptious.
I like the way you …
I like the way you make cakes the style is simple and easy to follow yet they still end up really pretty
my mouth watered.
my mouth watered.
OMG good thing!, my …
OMG good thing!, my mom has the hersys coco stuff she uses it for her smoothies! =3
Hi, i want to …
Hi, i want to double-confirm that all the while you’ve mentioned “cream”, it’s “heavy cream” you meant?
Omg your cakes are …
Omg your cakes are sooo pretty
The crumb coat is …
The crumb coat is only part of the key, the rest is a light hand when frosting the cake. I also use a 789 tip and plenty of frosting, it’s easier to remove frosting than it is to apply more. Start with a ton of frosting on the cake after the crumb coat and remove as you go. Hope that helps!!
I love this recipe …
I love this recipe xD Thanks! But, but, but. I had an issue @_@ I used your regular vanilla buttercream to spread on the chocolate cake, and even after crumbcoating it, there were still SO MANY chocolate cake crumbs in the finished product. It looked like oreo ice cream. I’m a complete beginner to caking, so It’s probably just me, but d’ya know how I’d be able to fix this?
The name of it is …
The name of it is Copha. It is used in making Chocolate Crackles.