How To Make Dutch Chocolate Cake Recipe

I enjoy eating various cakes, but my absolute favorite is chocolate cake. I eat it frequently, especially when it’s homemade. This recipe is incredibly tasty, as it combines elements from different recipes. This one is perfect if you’re searching for a great chocolate cake recipe.

I used to buy cakes from the bakery for birthdays, Father’s Day, or any joyous occasion. However, since discovering this recipe, I now bake cakes at home for my birthday and all other happy occasions. When my friends found out about it, they started asking me for the recipe and now make cakes at home too.

If you don’t have tried the recipe for Dutch Chocolate Cake before, then I suggest you try this recipe at once. I am so excited to share my favorite homemade Best Dutch Chocolate Cake recipe with you.

Best Dutch Chocolate Cake

This is my best, most flavorful, moist, and tender chocolate cake recipe. You will love it when you bake it at home, and you’ll love to bake it at home again.

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Prep Time 35 minutes mins

Cook Time 40 minutes mins

5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 3

Calories 980 kcal

Equipment

• 3 (8 inch) round cake pans
• Parchment paper
• Nonstick cooking spray

Ingredients

  

• 4 Agg
• 300 ML ButterMilk at room temperature
• 170 Ml vegetable or canola oil
• 120 Gram purpose flour
• 40 GRam granulated sugar
• 60 Gram baking powder
• 220 ML Hot water or hot coffee
• 100 Gram Dutch-process cocoa powder
• 200 Gram Pure vanilla extract
• 20 Gram salt
• 200 Gram baking soda

For The Chocolate Butter Cream Frosting

• 6 large fresh egg
• 20 gram Salt
• 30- gram Powdered sugar
• 300- gram Dutch-process cocoa powder
• 200 grams pure vanilla extract
• 60- gram heavy fresh cream
• 40 gram God quality dark fresh chocolate
• 100- gram full cream chocolate milk

Instructions

 

• Take a large bowl, and add the dry ingredients.
• We’ve got flour, sugar, cocoa powder, baking soda, baking powder, and salt. ensure baking soda and baking powder are new.
• All the dry components are mixed properly.
• Take another bowl, add buttermilk and oil, and ensure the buttermilk should be fresh.
• Then add vanilla extract.
• Mix the wet components properly.
• Add the dry components to the wet.
• Then mix the mixture of dry and wet components.
• After that add eggs one at a time, then first mix properly then other eggs add.
• Structure of the mixture after adding all components, excluding boiling water.
• Pour in some boiling water. The cocoa powder “blooms” in the heated water, adding flavor to the cake

For The Chocolate Butter Cream Frosting

• Take a bowl and mix a white agge and white sugar.
• Combine the cream and butter in a saucepan and cook on low heat for two to three minutes
• Remove the pot from your stove and let it cool.
• Add butter and cream to it. Take the cooled melted chocolate or add it after 4 minutes or wait 15 minutes.

For Frosting & Assembly

• When baking, if the top doesn’t hold its shape, trim it with something to smooth it out.
• Place half of the cake on a flat surface or flat plate. 1 cup of buttercream and spread evenly. swirling with the back of a spoon or an offset spatula.
• Place the second layer on top of the first layer on the cake, the second side up, and spread more buttercream evenly over the top and all side covers.
• The top chocolate should be well decorated.
• Now your chocolate cake is ready. ENJOY IT

Notes

• Cocoa powder: To make the cake moist make sure your baking process is about to Dutch process of cocoa powder and other conditions also the same as the Dutch process.

• Hot water: you can use coffee instead of hot water.

• Parchment paper: First, clean the pan and make sure the parchment paper is three or four inches larger than the size of the pan. Then divide it into two different parts and put it on. Cut it out and put the new parchment paper back in if there is room in the bottom pan.

 

Keyword Dutch Chocolate Cake Recipe

RATING 4.9(78)

How To Make Dutch Chocolate Cake?

Here I am going to tell you how to make chocolate cake.

• Take a large bowl, and add the dry ingredients.
• We’ve got flour, sugar, cocoa powder, baking soda, baking powder, and salt. ensure baking soda and baking powder are new.
• All the dry components are mixed properly.
• Take another bowl, add buttermilk and oil, and ensure the buttermilk should be fresh.
• Then add vanilla extract.
• Mix the wet components properly.
• Add the dry components to the wet. 
• Then mix the mixture of dry and wet components.
• After that add eggs one at a time, then first mix properly then other eggs add.
• Structure of the mixture after adding all components, excluding boiling water.
• Pour in some boiling water. The cocoa powder “blooms” in the heated water, adding flavor to the cake.

I have told you this recipe in a shortcut, and I will give you the recipe in detail.

Main Ingredients Needed

• Flour– It plays a crucial role in the texture of chocolate cake.
• Fresh Broun sugar– To reduce and increase the sweetness in cakes. 
• Cocoa Powder and Baking Soda- both are used for the optimal amount of raise.
• Salt– Creating a perfect balance with the sweetness.
• Fresh Eggs– These are employed for both structural support. 
• Milk.-Maintains the cake’s moisture for a delectable texture.
• Oil– is used for moisture.
• Vanilla Extra– Enhances the flavor.
• Hot Water– Contributes to the smooth and velvety texture.
• Source Careme-(optional).

The Cocoa Powder Matters

Everything is important in making a Dutch chocolate cake, but cocoa powder plays the most crucial role. You should buy a reputable brand or company for this powder. I always choose a good one for myself. The better the cocoa powder, the better the cake will turn out.

Cocoa powder is also very good for health because of its low calories. It is very beneficial for heart health, preventing diseases such as cancer and others. Another great thing about cocoa powder is that it is rich in anti-inflammatory properties in the body and has a positive effect on pain.

Dutch Processed Cocoa Powder

I used a lot of cocoa powder at different times to make this chocolate cake, yet the one that gave me the best results was Dutch cocoa powder. Alternate powders do not have a good taste and are slightly acidic, but Dutch powder has a good taste and is lively to eat. So try using Dutch cocoa optimal powder.

The Importance of Choosing the Right Cake Pan

You can use a large or small pan to make this cake but if you want to make a delicious cake then you should make it inside the 9-inch pan. Use a 9 or 10-inch cake pan whenever possible. I make my cake in a 9-inch. And it gives me a delicious and sweet soft cake.

You see, this cake has a creamy texture, and it can be tricky to take out once it’s done. To make it easier, just put parchment paper in the pan before baking. This way, removing the cake from the pan will be a breeze!

How to prepare a cake pan with parchment?

First, clean the pan and make sure the parchment paper is three or four inches larger than the size of the pan. Then divide it into two different parts and put it on. Cut it out and put the new parchment paper back in if there is room in the bottom pan.

What is the Best Kind of Chocolate to Use?

Choose a good quality of chocolate to enhance the taste of the cake. You know it’s a chocolate cake, so the chocolate should be of a high quality. It is not available in normal shops and stores, so buy it from a good reputable brand.

vanilla extract

Every ingredient contributes to the recipe, so the creaminess of the vanilla balances the sweetness and counteracts the bitterness in the cake. Especially it makes the taste quite good.

FAQS

What makes the cake moist?

A small mistake on your part can dry out the cake. Mixing things up using too much flour or trying to make an oversized cake. and the oven’s warmth, in particular, may vary due to cosmic forces. The absence of Dutch cocoa powder might also be substantial. Follow the recipe I’m giving for making soft cakes and you’re sure to get a moist and delicious cake.

Can I Bake a Chocolate Cake Without Eggs?

You need to mix all of the components to make a delicious and moist cake and eggs are very important for this chocolate cake. If you try to make a cake without eggs, the cake will lose its texture and richness. then the cake will not have any flavor and potentially dryness in the cake.

Do I Have to Keep Chocolate Cake Refrigerated?

Fresh chocolate cake is delicious to eat but if you want to refrigerate it. You can keep it in the fridge for 2 to 3 days. If you want to store it for a long time, then keep it in the freezer for 2-3 months, and then when you take it out, take it out three to four hours before eating.

How to get even cake layers?

To make a beautiful fluffy and richness of cake, you need to divide the batter into equal portions between baking and we also have a kitchen scale to help divide the cake into equal portions. Pour all the ingredients in equal amounts in each pan and then maintain the oven temperature.

Can I use hot coffee instead of hot water?

I mostly use hot water but if you want you can use hot coffee, some people use hot coffee this way instead of hot water. If you use a cup of coffee to enhance the taste, that’s fine.

Chocolate Cake Tips

• Use a digital scale: It is used to measure things accurately
• Don’t overmix: don’t increase the amount of things.
• High-quality chocolate:  use high-quality and lovely flower chocolate.
• Brand flour: High quality and correct Quantity.
• Cake cool: After making the cake, let it cool for at least half an hour ie 100%.
• Pane ready: Prepare your pan before you start cooking.