The Best Chocolate Cake Recipe

Summary by Krater

John Kanell demonstrates how to bake a rich, decadent chocolate cake from scratch with a soft, moist crumb, and pairs it with a smooth chocolate buttercream frosting. He walks through measuring flour correctly, sifting cocoa powder, and whipping the frosting to achieve a fluffy texture.

From the video

Answers: How do you make a decadent chocolate cake from scratch with chocolate buttercream frosting?

• chocolate cake recipe
• chocolate buttercream frosting
• measuring flour correctly
• sifting cocoa powder
• baking with boiling water

Ingredients

• 2 cups (240g) All-purpose flour
• 2 cups (400g) Granulated sugar
• 1/2 cup (50g) Cocoa powder
• 1 1/2 tsp. Baking powder
• 1 1/2 tsp. Baking soda
• 1/2 tsp. Kosher salt
• 1 cup Boiling water
• 1/2 cup Veggie oil
• 1 cup (240ml) Whole milk
• 1 tbsp. Vanilla extract
• 2 Large eggs
• 1 1/2 cup (338g) Unsalted butter
• 6 cups (680g) Powdered sugar
• 1/4 cup (~25g) Cocoa powder
• 1/4 tsp. Salt
• 1 tbsp. Milk or cream
• 1 tsp. Vanilla extract

What it concludes

• Sifting flour and sugar prevents excess flour usage and dense cake texture.
• Using vegetable oil instead of butter keeps cake layers pillowy and soft straight out of the fridge.
• Adding boiling water at the end activates the cocoa powder and enhances the chocolate flavor.
• Sifting powdered sugar and cocoa powder for buttercream prevents lumps and creates a smooth frosting.
• Adding salt and an adequate amount of milk to American buttercream balances sweetness and creates a creamy texture.