Chocolate Cake Recipe Using Cocoa Powder Divide batter evenly between the prepared pans and bake for 30 33 minutes until cakes spring back when pressed gently and a toothpick inserted into the center comes out clean. transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely. Set aside and cool to room temperature. beat the butter: meanwhile, using the whisk attachment of your stand mixer, whip the butter on medium high speed for 5 minutes, stopping to scrape the bowl once or twice. add powdered sugar: reduce the speed to medium low and gradually add the powdered sugar.
Moist Triple Chocolate Cake Stephanie S Sweet Treats Stephanie Ruther In a microwave safe bowl or using a double boiler, melt the chocolate chips, honey, and heavy cream. cool slightly. in a large mixing bowl or bowl of stand mixer fitted with paddle attachment, beat the butter until smooth and creamy. add in the powdered sugar, cocoa powder, and salt. beat to combine. Frost the cake. while the cake finishes cooling to room temperature, make the frosting: cream the butter, stir in the cocoa and confectioners' sugar alternately with the milk and vanilla, and beat until it's smooth and spreadable. when the cake is completely cooled, top each layer with the frosting. Step by step instructions. prep. preheat the oven to 350º f. prepare two 9 inch cake pans by spraying them with baking spray or buttering and lightly flouring them. you can also spread the pans with my homemade chocolate cake goop (pan release). whisk dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda. mix on low speed for 30 seconds to combine. add the eggs, oil, and sour cream. mix on low speed until combined. increase the speed to medium and beat for 2 minutes.
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