Description
This chocolate cake is rich with a tight crumb, as I prefer all most cakes. The process of making this cake, learned from Warren Brown, is one I’ve come to love. Kev, a by-standard in the cake making process, says it looks easy to make. I’d have to agree. Slowly cream the butter and sugar, alternately add in the dry and wet ingredients quickly, and finish the batter with a quick but vigorous mix. It’ll be hard to ever make a cake any other way.
Ingredients
- Cake
- Dry
- 1/2 c. + 3 tbsp. unbleached all-purpose flour
- 1/4 c. unsweetened cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. sea salt
- Liquid
- 1/2 c. half and half
- 1/2 tbsp. vanilla extract
- Creaming
- 3/4 stick (6 tbsp.) unsalted butter, room temperature
- 3/4 c. + 2 tbsp. pure cane sugar
- 2 large eggs
- Chocolate Buttercream
- 2 1/2 c. powdered sugar
- 1/2 c. unsweetened cocoa powder
- 1 1/2 sticks (3/4 c.) unsalted butter, room temperature
- 1/4 c. half and half
- 1 tsp. pure vanilla extract
- pinch of salt
Instructions
- To make the cake. Preheat oven to 350º. Line 6″ pans with parchment paper. Set aside.
- Add dry ingredients into a medium bowl and whisk together. Into a separate bowl, measure liquid ingredients. Set aside.
- In the bowl of a standing mixer fitted with paddle attachment, cream together butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.) When ready, butter mixture will begin sticking to the sides of the bowl.
- Add the eggs one at a time, scraping down sides after each addition.
- With the mixer speed still on low, add the dry ingredient mixture alternately with the liquid mixture in 4 additions each, beginning and ending with the dry mixture. Move quickly through this step to avoid overworking the batter. This should take a total of about 45 seconds.
- Stop the mixer and scrape the sides of the bowl. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batters structure.
- Distribute batter evenly using a 2-ounce trigger release ice-cream scoop.
- Bake for 22-25 minutes or until the center no longer holds a finger print when pressed.
- Cool cake for 5 minutes before removing from the pan, using an offset spatula to loosen edges. Allow layers to cool completely before assembling. Remove parchment paper.
- To make the buttercream. In a separate bowl, sift together powdered sugar and cocoa powder. In the bowl of a standing mixer fitted with paddle attachment, cream butter. Slowly add in sugar mixture alternating with the half and half until light and fluffy. Add more half and half 1 tablespoon at a time if needed to reach desired consistency. Scrape down sides. Add in vanilla and salt. Mix again to fully combine.
- Assemble the cake. If necessary, level the cakes. Place the bottom layer on a cake stand with scraps of parchment paper underneath to keep the stand clean.
- Spread a layer buttercream over the bottom layer. Add the top layer being sure to center it on the bottom layer.
- Dirty ice or crumb coat the cake. Scoop about 1/3 cup (I eyeball it) of icing into a separate bowl to keep the rest of the buttercream crumb-free. Spread a very thin layer of icing around the cake to lock in the crumbs.
- Spread remaining icing over cake. Start by adding globs of buttercream to the sides of the cake. Using an offset spatula, spread evenly around sides. Continue working until fairly smooth. Add remaining frosting to the top, spreading evenly. Once smooth, pull a pattern into the top of the cake if desired. For reference, I gently work the icing for a solid 20 minutes to get it looking the way I do.
- Serve or store in an airtight container at room temperature for up to 4 days.
Notes
• If you’re outside of the US, half and half is equal parts cream and milk.
• If you’d like to make this recipe in a 8″ or 9″ cake pan, here’s the full recipe. It will yield a 2-layer cake. I’d recommend doubling the buttercream.
• For more cake icing tips, check out this post from Style Sweet CA.
It’s a great recipe. The best ever. I will be forever grateful for you 😊
But! We have an egg allergy situation in the family. Can you think of a decent substitute for the egg??
Thanks a million!
★★★★★
In some recipes I have has luck using flax eggs as a replacement for egg. Look up flax egg and you’ll see the ratio. Worst case, the cake doesn’t hold as well (more fragile) but it’s worth a try. For some recipes, I can’t tell the egg is missing.
Hi your recipe is one I would love to try. I wonder if the flour amount is correct. 1/2 cup of flour sounds wrong to me. Could it be that the cake needs more flour like 1 and 1/2 cups of flour?
Thank you , Sue
Hi Sue! This is a tiny 6-inch cake. It calls for just shy of 3/4 cup of flour. If you’d prefer to make a larger version of the cake, there’s a link in the recipe notes. Let me know if any other questions come up!
Hello,
It looks delicious!! Please I did not understand a thing in the recipe : Liquid 1/2 c. half and half ? The name of the ingredient is maybe missing?
Thanks for your answer,
Fernanda
Ah, yes. It’s an American ingredient. It’s equal parts heavy cream to milk. Let me know if any other questions pop up!
This cake is awesome and it was our to-go birthday cake for the past three years. However, we’ve recently discovered a milk allergy in one of the kids, and I was wondering if there is a way to make this cake dairy-free? Or maybe you know an equally good recipe for a simple dairy-free chocolate cake? Thanks!
Hi Naama! I’m not proficient in dairy-free baking but I’ve seen my friend Ashlae of Oh Ladycakes mention that Califia Farms has an nut based half and half. I think that might be a great swap! Let me know what you end up trying! If you’re needing to swap the butter out too, you can try coconut oil or a vegetable oil.
Firstly, I want you to know that I’m systematically going through and making all of your desserts. I never enjoyed baking…mainly because I wasn’t very good at it. I like tossing ingredients into taste, not measuring precisely…until I discovered your blog. Now. I. Love. To. Bake.
But I do have a question for you regarding your cakes. I’ve watched Warren Brown’s tutorials and read through each recipe about a million times, but I can’t figure out what I’m doing wrong. When I take the cake out of the oven, it looks amazing, and then the center starts to cave in as it cools. I’m using brand new baking soda and I’ve played with the time every time I’ve made the cakes (which is about 12 times now) lol. Any advice would be so helpful.
Thanks for a great blog. I adore the recipes and my family thanks you for inspiring the baking bug in me. 🙂
This is one of the best comments. Ever. Thank you for encouraging me! It goes deep. As for the cake, mine usually sinks until it levels which is so great because I rarely have to level his cakes. Does yours sink below level? We’ll get this figured out!
I really needed this today! Gorgeous, breathtaking cake.
I love the sentiment and truth behind this post. I think so often we work hard to create the newest best thing, but we are always riding off of someone else’s coattails. And I really don’t think there’s anything wrong with that.
wait just a peach-pickin’ minute….followed this post to your peach cobbler post which I tried to follow to the blackberry cobbler post for the recipe but it’s no longer available…gasp!
please, please, pretty please repost the cuppa cuppa cobbler recipe?? must. make. must.
Thanks for the heads up! Links fixed. Here it is for easy access too: http://www.thefauxmartha.com/2012/01/09/blackberry-cobbler/
you’re a superstar…thank you!
My go-to chocolate cake recipe has been one I’ve made since high school that I found on epicurious. Forever and ever.
Thank you so much for these words. I really, really needed them this morning.
I’m just starting a new blog and business that I’m hoping will carry me to part-time in the future. In building my new brand, I’m beginning to get carried away in the media hype. Instagram followers, blog comments, etc. are consuming my world. But of course, they’re silly.
Thanks for bringing us all back to the Simple Chocolate Cake recipe. Celebrating the similarities and the simplicity of life is what it should be all about, every moment of every day.
Again, thank you 🙂
Circus & Bloom
♥♥♥
You are such a beautiful writer. Love your words. Honest and refreshing and so true. Gorgeous cake, Melissa.
Oh. My. Gosh.
One of my favourite creative books is ‘How to steal like an artist’.Austin Kleon embraces the same thing ‘nothing is created in a vacuum’. Since nothing is original it takes the pressure of me to create something absolutely different and appreciate influence of other AMAZING people.It’s a gorgeous post!Thank you for inspiration 🙂
You write so beautifully! I love your thoughts, they are so refreshing and true. What a gift it is to read your posts. Thank you for blogging <3
But now, what I really want to know is…. do you believe in life after love? 😉
All I have to say to this post is AMEN.
Absolutely gorgeous and so very true. I love celebrating similarities, it is what makes us feel connected.
I’m so glad you enjoyed the buttercream. You make it look fabulous! I could eat that stuff with a spoon! xo
That cake is beautiful and so is that stand. The stand is sure a looker!
Only you can make a simple chocolate seem so profound. Love your writing as always. And the cake looks epic 🙂
I love it! And that stand!! ooh!! I gotta get me one of those!! This is such a cute post, and I totally agree: top nots, pointy shoes and chocolate cake all. the. way.
Love this post, thank you for writing as it means so very much to hear these words…
this is such a beautiful post – we really have lot more things in common with each other than differences but sadly, we dont think more often that way 🙁
What a great post, Melissa! It’s so true that sometimes trying to be ‘the first’ or ‘the best’ becomes too much of the driving force behind creating content. Sharing something delicious and simple like a chocolate cake is JUST as great, I think 🙂
Yes–top knots and uncovered phones are it. Off to buy six-inch cake pans so I, too, can be in the context of baking adorable cakes!
If you only knew how much chocolate cake means to me!! Love love love… Also loved reading this post…took me back to college for a brief moment. Fun.
Truly wonderful words, especially when it comes to food. The need to create something so unique and unusual becomes so intense that we forget how simple food can make the world stop spinning just enough for it to make sense. Chocolate cake is a perfect metaphor. And this one is gorgeous!
I love this post a million times over. You are such an inspiration, friend. (and that cake, and that cake stand… double swoon) xoxo
Thank you for this post for so many reasons: it’s beautifully written and true (two of my favorite things 😉 ), I learned your trick about low and slow for a tight crumb and flat top, and because oh my, that is the most beautiful cake stand ever. If I don’t win it, I’m going to buy it! xo
I can’t tell which is more beautiful—the cake or the post. I have a friend who complimented her neighbor on her new front door color, saying she was going to be painting her front door soon, too. The neighbor then told her to avoid using the same color because she wanted her house to be unique. It’s ridiculous how much people try to be unique and do things differently when there’s nothing wrong with doing things the same. If it works, why change it? I agree that there’s beauty in similarity and simplicity. Thanks for the wonderful post.
I was sooooo not a reader or a writer in high school and college. 🙂 Lovely post, my dear. Definitely resonates!
Aaaahhh your cakes are so beautiful! What you’re saying here is so true. I always get annoyed when people say the don’t want to like something because “everybody else does” or something like that. In my mind, that’s just as bad as liking something ONLY because everyone else does. We can’t help but be influenced by everyone and everything around us, but we should just aim to be true to ourselves, even if that means we’re “basic” or similar to the people we look up to. And on that note, nothing really beats a great chocolate cake. xoxo
beautiful melissa, both the post and the words. nothing was ever created in a vacuum and nor would i want it to be. like you say, we are the sum of our experiences and i wouldn’t have it any other way 🙂
A simple cake like this is pure dessert perfection. I like a tight crumb too, so I can’t wait to try this!
THIS. Everything about this post. Thank you for saying so eloquently what I’ve been feeling. It’s so hard to be original, or rather, to put the pressure on yourself to be original, especially when you’re new and trying to stand out. (Hi, I’m new. And I make all the same cookies that everyone else makes. Kind of.) But it’s posts like this that do indeed stand out. This will stay with me.
(As will the cake stand — off to Instagram I go!)
You are the most BEAUTIFUL writer. These ideas — they resonate so much! Thank you so so much for sharing, and for sharing this incredible, incredible cake. Thank you!
Really love this post Melissa! Thanks for being a writer 🙂
GORGEOUS.
Also I totes second what Molly said; let us see your Cher impression!!!
I can so feel you on this dear! I always feel like I want to be different or do something different, but really, what is wrong with being like everyone else but putting your own spin on it? Love love love this! xoxo
Who knew a post about a chocolate cake could be so beautiful?!?! It is strange to think that for all that we don’t know about each other – we have soooo many things in common with each other! Last night, I was thinking about how different I am today from the person I was just a five years ago and I know it has A LOT to do with what’s going on around me.
Being inspired is a great thing! Let’s bake!
This cake looks amazing! I totally agree, sometimes it’s nice to be part of a community and go with the crowd rather than trying to totally stand out. 🙂
I’ve always said, “There are no original ideas. Just ideas you emulate to make your own.” Whether it’s a recipe, a movie, or the latest fashion trend, art is always influenced by what we see around us. It isn’t hard and fast like a math equation. It’s flexible and adaptable. And THAT is why I like being an artist. Your cake looks delicious, I’m taking your low and slow method to the kitchen, to make it my own.
hold the phone. a cher impression?? do we get to see it? do we do we?? ok but seriously, i love everything about this post. it is so honest and refreshing. not to mention beautiful and tasty 🙂 THAT CAKE STAND THOUGH.
If you had driven to Mpls on Labor Day you just might have seen it 🙂
It was pretty epic. 😉