This is something Iâve been perfecting for a while now, and itâs flawless. Its a basic chocolate cake, but you need to use the darkest cocoa powder you can find. When it bakes, itâs almost black. The batter is very thin, and you need to till the pans at least 3./4 full. They take a long time in the oven, but are always moist. No need for simple syrup (actually dont soak it, because it falls apart its so moist). This is also sturdy enough to stand up to carving. All of my recipes are in grams, so youâll need to either convert it or get a small ktichen scale
- 2075 g Buttermilk
- 1500 g oil
- 18 eggs
- 12 g vanilla paste (or extract)
- 2075 g hot water
- 500 g cocoa powder (the darker the better)
- 3363 g sugar
- 63 g salt
- 106 g baking soda
- 2233 g all purpose flour
- Bake @350. Mix buttermilk, oil, eggs, and vanilla in a bowl with a whisk. Mix water and cocoa powder together then add to wet ingredients. Add 1/2 the sugar, then whisk smooth. Add remaining sugar. Sift dry ingredients, then add in 2 parts to the cake batter. Once everything is combined mix on medium speed for 8 minutes. Portion into pans and bake. 9â³ cakes take about 45 min to an hour to bake.
This recipe should make about 6- 9â³ cake pans (2â³ deep)
Sorry, I can't visualize the size of these ingredients because the amounts are in grams. Does all of this batter fit into a KitchenAid mixer bowl (you say it makes six 9" cakes)??
no it wont fit in a kitchenaid bowl. i work at a resort, and this a scaled down version of our recipe. 450 g is a pound, so maybe that helps visualize it a bit better.
Sounds like a dream recipe! Have you been successful halving the recipe? I don't always need 6 layers...:)
Wow! That's a lot of cake! If I was better at cutting recipes in half and having them be successful, I'd try this recipe, but just don't know what I'd do with 4 extra rounds. Guess I could freeze them. Does this cake freeze well?
this cake freezes AWESOME! it is just as moist as when you bake it fresh. this is a scaled down version of one i use at work so yes you could half it easliy
you can also make cupcakes out of this recipe
Thank you for sharing ,this is awesome!
Hi every one, I'm a newbe here and enjoying all the postings. Thought you guys would like to take a look at Wedding Cakes For You .com It has great recipes for all sorts of cakes.
Hi there here a little help ...........
1/2 GRAMS POUNDS 1/2 POUNDS 2075 g Buttermilk 1037.5 4.5745919 2.28729595 1500 g oil 1250 3.3069339 1.65346695 1500 g oil 1250 3.3069339 1.65346695 18 eggs 9 9 12 g vanilla paste (or extract) 6 0.026455471 0.0132277 2075 g hot water 1037.5 4.5745919 2.28729595 500 g cocoa powder 250 1.1023113 0.55115565 3363 g sugar 1681.5 7.4141459 3.70707295 63 g salt 31.5 0.13889123 0.0694456 106 g baking soda 53 0.23369 0.116845 2233 g all purpose flour 1116.5 4.9229223 2.46146115
Here more help I copy and paste and it moved hope you can read it....
OUNCE 1/2 OUNCE KILOS 1/2 KILOS 2075 g Buttermilk 73.193471 36.5967355 2.075 1.0375 1500 g oil 52.910943 26.4554715 1.5 0.75 1500 g oil 52.910943 26.4554715 1.5 0.75 18 eggs 9 9 12 g vanilla paste (or extract) 0.42328754 0.21164375 0.012 0.006 2075 g hot water 73.193471 36.5967355 2.075 1.0375 500 g cocoa powder 17.636981 8.8184905 0.5 0.25 3363 g sugar 118.62633 59.313165 3.363 6.726 63 g salt 2.2222596 1.1111298 0.063 0.0315 106 g baking soda 3.73904 1.86952 0.106 0.053 2233 g all purpose flour 78.766757 39.3833785 2.233 1.1165
The first numbers are for 2 layers, the rest are the US equivalent: 1.75 qts……5.22 qts(2075 g) Buttermilk 1.25 qts……3.75 qts(1500 g) oil 6 eggs…… (18) eggs 2 tsp……2 Tbs(12 g) vanilla paste (or extract) 1.75 qts……5.22 qts(2075 )g hot water 6 oz……17.5 oz(500 g) cocoa powder (the darker the better) 2.5 lbs……7.4 lbs(3363 g) sugar 1 1/3 oz……1/2 cups(63 g) salt 1/3 cup……1 cup(106 g) baking soda 26 oz……5 lbs (2233 g) all purpose flour
Thanks for the recipe! I scaled the recipe down to fit my Kitchenaid mixer. It made about 9 cups of batter:
1.85 c buttermilk 1.33 c oil 7.25 oz eggs (about 4 ea) 1/2 tsp vanilla 1.85 c water, hot 3.58 oz cocoa powder 1.5# sugar .45 oz salt .75 oz baking soda 1# flour
I made this recipe 1.5x's for one 2x14" round pan filled 3/4 full. It took about 1.5 hrs to bake at 325*F. About halfway into the bake time the batter completely overflowed!! I filled the second pan 2/3 full and it was fine. This is a VERY tender devil's food cake, so it may not fit every purpose. Tastes great, though!
This sounds exactly like the Hershey's perfectly chocolate cake recipe on the back of the cocoa box, except using buttermilk instead of regular milk. It is very delicious! Try that recipe if you don't have a scale .
i cant wait to try this thanks for al the info
Does this work well for cupcakes?
I agree with you Moefefa. This recipe though is very delicious. However, the cakes do not do well in tiered cakes. I made a 2 layer cake today with tons of dowels for support and still leaned towards the sides. This is good for a single layer or tiered buttercream cake (NOT FONDANT!).
i've never had a problem with stacking this cake with buttercream or covering in fondant. We use this cake for tiered wedding cakes all the time.
THE BEST CHOCOLATE CAKE!!!!! Love the taste, it is so moist yet I have no problem making carved cakes or stacked tiered cakes :)!
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