Enchanted Chocolate Cake Recipe

Alright, folks, buckle up because we’re about to dive into the decadently delightful world of chocolate magic—I’m talking about the kind of cake that makes your heart skip a beat and your taste buds dance like they’re at Coachella. Get ready to whip up an Enchanted Chocolate Cake so scrumptiously spellbinding, you’ll swear it was conjured by a pastry wizard!

Savor the Enchanted Chocolate Cake, where unsweetened cocoa powder and granulated sugar come together to create an all-too-perfect harmony. I adore watching the room-temperature eggs, whole milk, and vanilla extract blend together to form the most seamless of batters.

And then there’s the matter of boiling water—an ingredient that somehow adds magical depth to the flavor without making the cake any more difficult to bake. Indeed, the Enchanted Chocolate Cake is a beguiling confection.

Enchanted Chocolate Cake Recipe Ingredients

• All-purpose flour: Provides structure; comprises mainly carbohydrates.
• Unsweetened cocoa powder: Adds rich chocolate flavor; contains antioxidants.
• Granulated sugar: Sweetens; contributes to cake’s moist texture.
• Eggs: Offers protein; aids in binding and leavening.
• Whole milk: Enhances moisture; provides slight creaminess and richness.
• Vegetable oil: Contributes to moisture and tenderness in cake.
• Vanilla extract: Enhances flavor with sweet, aromatic notes.
• Boiling water: Blooms cocoa for deeper chocolate flavor.

Enchanted Chocolate Cake Recipe Ingredient Quantities

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• 1 and 3/4 cups (220g) all-purpose flour
• 3/4 cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup (240ml) whole milk, at room temperature
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water

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How to Make this Enchanted Chocolate Cake Recipe

1. Your oven should be preheated to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining them with parchment paper so that the cakes will come out easily after baking.

2. In an oversized bowl for mixing, sift the following ingredients together: all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together.

3. Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients. Using an electric mixer, medium speed for 2 minutes results in well-combined batter.

4. Smooth and thin is the batter that you have when you stir the boiling water in with great care. The batter will be very runny.

5. Equally partition the batter between the cake pans you have prepared.

6. Preheat the oven to 350 degrees F (175 degrees C) and grease two 9-inch round cake pans.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Beat in the sour cream until smooth. Gradually add the flour mixture, beating just until incorporated.

7. Take the cakes from the oven and let them cool in the pans for 10 minutes. After that, use a knife to go around the edges and turn the cakes out onto a cooling rack (also known as a wire rack) to cool completely.

1. Remove the cakes from the oven.

2. Allow to cool in pans for 10 minutes.

3. Run a knife around the edges.

4. Invert onto cooling rack.

5. Allow to cool completely.

8. Using a serrated knife, if necessary, level the tops of the cakes.

9. Enrobe and coat as you would like, maybe in the manner of a super-happy frosting made from dark chocolate or, alternately, like a strangely minimalist diorama with powdered sugar in place of snow.

10. Cut and serve your Enchanted Chocolate Cake, relishing the magic of every mouthful!

Enchanted Chocolate Cake Recipe Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Sifter
7. Whisk
8. Electric mixer
9. Measuring cups and spoons
10. Knife
11. Cooling rack (wire rack)
12. Serrated knife

FAQ

• Q: What type of cocoa powder should I use?A: Achieve the best chocolate flavor in the cake by using unsweetened natural cocoa powder.
• Q: Can I substitute the whole milk?Sure, you can use buttermilk or a non-dairy milk substitute, but it might change the texture a little.
• Q: How should I prepare the boiling water?A. Just prior to incorporating into the batter, bring the water to a boil to ensure that the cocoa powder will dissolve properly and the mixture will turn out nice and smooth.
• Q: Can I make this cake gluten-free?A: You might try using a blend of gluten-free all-purpose flour, but the results could be different.
• Q: What can I use instead of vegetable oil?A: Alternate types of oil, such as melted coconut oil or canola oil, are good replacements that should not affect the cake’s moisture.
• Q: How do I store the cake?A: Keep the cake in an airtight container at room temperature for no more than 3 days. If you want to keep it longer, store it in the fridge for up to a week.
• Q: Can I prepare this cake in advance?A: Indeed, the layers of the cake can be prepared ahead of time, baked, and stored in the freezer for up to 2 months. They should be well wrapped, however, to keep them fresh.

Enchanted Chocolate Cake Recipe Substitutions and Variations

For all-purpose flour: Use the same amount of cake flour for a lighter texture.
When using cocoa powder without sugar: For every 1 part cocoa powder without sugar, use 1 part Dutch-process cocoa powder for a flavor much more unlike the original material than might seem reasonable. That is to say, the cocoa powder you’re using should be replaced with the same amount of Dutch-process cocoa powder—and then some might argue that a good 15-20% more should be used to get any flavor at all from the cocoa powder. And this is all because Dutch-process cocoa powder is treated (it has been, historically, since sometime in the 1820s) with alkali. So it has a different and better flavor (from more intense chocolate and vegetal notes, for one thing).
To make whole milk dairy-free: Substitute with unsweetened almond milk or soy milk.
Use an equal amount of melted coconut oil in place of vegetable oil for a richness boost.
For granulated sugar: Substitute an equal amount of brown sugar for a slightly more moist and caramel-like flavor.

Pro Tips

1. Use Room Temperature Ingredients Ensure that your eggs and milk are at room temperature. This helps them blend more seamlessly into the batter, creating a smoother and more even texture in your cake.

2. Sift Dry Ingredients Thoroughly Sift the flour, cocoa powder, baking soda, baking powder, and salt together to remove any lumps and ensure that all dry ingredients are fully incorporated, promoting even baking.

3. Add Boiling Water Slowly When adding the boiling water to the batter, do it gradually and whisk slowly to avoid splattering. This step helps bloom the cocoa, enhancing the chocolate flavor.

4. Level Cake Layers If your cakes dome in the middle, use a serrated knife to level them once they’re fully cooled. This will ensure even layers when stacking your cake for frosting or decorating.

5. Cool Completely Before Frosting Make sure the cakes are completely cool before applying any frosting or decoration. This prevents the frosting from melting and sliding off the cake.