I love me some chocolate cake and I’ve been on the task to come up with the best chocolate cake recipe. And this one is it! This basic recipe for chocolate cake layers is perfect for any cake! The recipe yields a soft, delicate and ultra chocolate-y cake, just bursting with richness and flavor! Just add your favorite frosting and filling and you’re all set!
This cake recipe is part of my ‘Back To Cake Basics’ series! In this series, I’m sharing basic cake, frosting and filling recipes that you can use for all your baking needs. I’m so glad I got the opportunity to create this series because sometimes, you just need a basic recipe that simple and straightforward. If you need a frosting recipe, I’ve got you cover with several options! If you need a killer-good home-made caramel sauce, I’ve got you covered, too!
Watch my video recipe for step-by-step instructions!
Here’s a quick pan sizing guide for you – use this recipe for 2 or 3, 8-inch rounds; 2, 10-inch rounds; 13×17-inch jelly roll pan for a sheet cake; also makes 24 cupcakes.
Looking for more chocolate cake recipes? Try my chocolate sponge cake next! https://tatyanaseverydayfood.com/recipe-items/chocolate-sponge-cake-recipe/
Try this cake with my ‘Chocolate Buttercream’ frosting! Get the recipe: http://tatyanaseverydayfood.com/recipe-items/chocolate-buttercream/
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love my handy, handheld KitchenAid mixer for when I don’t need my larger stand mixer.
This set of nesting glass mixing bowls are great for food prep.
These 8-inch aluminum cake pans are my favorite for baking cake layers.
And these pre-cut parchment paper rounds are a huge time saver.