Attention all baking enthusiasts! Are you in search of the perfect chocolate cake recipe? Look no further, because I have just the recipe for you. This is not your ordinary chocolate cake – this is the perfect chocolate cake.
If you’re looking for a cake that’s moist, rich, and indulgent, then this recipe is definitely for you. It has been passed down from generation to generation and perfected over the years by culinary experts at McCall’s Cooking School.
This cake is not only delicious but also versatile. It can be paired with vanilla or chocolate frosting, decorated with fruits or nuts, or even made into cupcakes for on-the-go snacking.
But what makes it truly perfect? It’s a combination of several factors: the right balance of ingredients like sugar, flour, cocoa powder, and vanilla extract; the use of boiling water to bring out the rich chocolate flavor; and the addition of baking soda and baking powder to make it rise perfectly.
So let’s get started on our journey to perfection by gathering the necessary ingredients and following the recipe step-by-step. Trust me, once you taste this perfect chocolate cake, there will be no going back to any other recipe!
Why You’ll Love This Recipe
Are you a chocolate lover looking to satisfy your sweet tooth with something incredibly decadent? Look no further than the perfect chocolate cake from McCall’s Cooking School recipe. Trust me when I say you’ll absolutely love this cake, and I’m not alone – this recipe has been cherished by bakers for over 50 years.
But why do I think you’ll love this recipe? For starters, it’s incredibly moist and rich, filled with all the chocolatey goodness you could ever want. The recipe features a blend of cocoa powder, baking powder, baking soda, and boiling water, creating an intense chocolate flavor that’s impossible to resist.
In addition to the unforgettable taste, this cake is also incredibly versatile. Whether you’re looking to make cupcakes, a Yule Log or even a mocha cake, the base recipe can easily be modified to suit your needs without sacrificing any of the deliciousness.
But perhaps best of all is just how easy this cake is to make. With simple, straightforward instructions and common ingredients like flour, eggs and sugar, anyone can master this recipe without feeling overwhelmed. You don’t have to be a master baker like Julia Child to have success!
So if you’re looking for a dessert that will knock your socks off and impress your friends and family alike, trust me when I say that the perfect chocolate cake from McCall’s Cooking School Recipe is worth your time. Give it a try – you won’t be disappointed!
Here is a list of ingredients you’ll need to make a perfect chocolate cake that will blow your mind.
- 2 large eggs.
- 1 cup of strong coffee, cooled.
- 1 cup of whole milk.
- ½ a cup of vegetable oil.
- 2 teaspoons of vanilla extract.
- 2 cups of granulated sugar.
- 2 cups of all-purpose flour.
- ¾ cup of unsweetened cocoa powder.
- 1 and a half teaspoons of baking powder.
- 1 and a half teaspoons of baking soda.
- 1 teaspoon of salt.
- 1 and a half cups of unsalted butter, at room temperature.
- 4 cups of confectioners’ sugar, sifted.
- ½ cup of unsweetened cocoa powder, sifted.
- A pinch of salt, to taste.
- A splash or two of heavy cream, as needed.
Pay attention to the measurements as the exact amount makes all the difference in making the perfect chocolate cake. Make sure to gather all the ingredients before attempting to start your baking journey.
The Recipe How-To
Let’s dive into the nitty-gritty of making the perfect chocolate cake!
Preparation time: 35 minutes | Cooking time: 35 minutes | Yield: One 9-inch layer cake
- 2 cups all-purpose flour
- 1¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
Preheat your oven to 350°F (180°C). Grease and line two nine-inch cake pans with parchment paper.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully combined.
Add the dry ingredients to the wet mixture in three additions, stirring each time until just combined. Be careful not to overmix.
Pour in the boiling water and whisk until just combined. The batter will be thin but that’s what makes it moist and delicious.
Evenly distribute the batter between the two prepared pans.
Bake at 350°F (180°C) for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring them onto wire racks to cool completely.
In the meantime, it’s time to whip up that decadent chocolate frosting! Head over to section ‘(8) Tips for Perfect Results’ for the recipe.
Once your cakes have cooled down completely and your frosting is ready as described earlier , follow these steps to assemble your cake:
With a serrated knife or cake leveler, carefully cut off the top of one of your cakes if there is any doming on it.
Next, place one layer cut-side down on a serving plate of your choice.
Spread an even layer of frosting over the first layer using an offset spatula.
Place the second cake layer on top of the frosting with its flat bottom-side facing up (this will ensure that your cake has a nice flat top).
Cover your entire cake with frosting using your offset spatula, making sure it’s even around all sides and on top.
Extra tip: give an extra decorative touch with chocolate shavings or sprinkles!
Enjoy this moist and indulgent perfect chocolate cake!
Substitutions and Variations
As much as I love this recipe, sometimes it’s fun to switch things up a bit and try new ingredients or variations. Here are a few substitution and variation ideas for the Perfect Chocolate Cake:
1. Gluten-free: If you have gluten sensitivity or celiac disease, simply replace the all-purpose flour with a gluten-free flour blend. Bob’s Red Mill is a great example of a trustworthy brand for gluten-free flour blends.
2. Peaches cake: For a summery twist, add sliced peaches to the batter before baking. The juicy fruit will add a nice sweetness and texture to the cake.
3. The Julia Child Twist: Julia Child, one of America’s most beloved culinary icons famously used almond extract in her chocolate cake recipe. Feel free to try adding almond extract to give your cake a nutty twist.
4. Chocolate Cupcakes: Don’t want to make an entire cake? Simply adjust the recipe slightly and bake the batter in cupcake tins instead. Perfectly portioned out chocolate cupcakes!
5. Mocha Cake: Add instant espresso to the batter for a delicious mocha flavor twist on this classic chocolate cake.
6. Yule Log: Roll up your chocolate cake into a festive Yule Log shape by spreading your favorite frosting onto the rolled-out cake then rolling it up and garnishing with icing sugar or cocoa powder on top.
7. Walnut Cake: Add walnut pieces to the batter for some extra crunch.
Remember, recipes are meant to be played with and adapted depending on your preferences and what’s available in your pantry! Use these variations as inspiration and let your creativity run wild!
Serving and Pairing
Ah, the moment of truth. After all the preparation and baking, it is finally time to serve this perfect chocolate cake. The cake has been beautifully baked and delicately flavored with precisely measured vanilla extract, sugar, eggs, and cocoa powder. But how can we serve it to make it even more delightful?
First things first: let the cake completely cool before serving. I often find that storing the cake in an airtight container, in the fridge or on a countertop at room temperature for a few hours enhances the depth of flavor and makes for easier cutting.
Now the exciting part- This perfect chocolate cake deserves a grand setting, elegant enough to complement its superior taste. For instance, you can pair it with an exhilarating glass of red wine or hot chocolate. I advise that you select a hearty red wine with chocolaty notes such as Merlot or Zinfandel that will complement the chocolate taste of your cake.
Alternatively, with our drip-free recipe, you could top your slice of cake with frosting or whipped cream and pair it with coconut ice cream or vanilla custard- perfect for those who love creamy toppings!
If at all there are any leftovers (as unlikely as that may be), storing them in an airtight container in the refrigerator will keep them fresh for up to four days.
In conclusion, let this perfect chocolate cake take center stage by pairing it with taste-enhancing drinks and complementary toppings while enjoying every bite!
Make-Ahead, Storing and Reheating
Let’s face it. Sometimes life can get hectic, and there isn’t enough time to bake a perfect chocolate cake from scratch. But fear not, my dear baker, for I have some tips on how to make this recipe work for you, even with a busy schedule.
Firstly, this cake can easily be made ahead of time and kept in the refrigerator or freezer until needed. Once baked and cooled, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to five days or freeze it for up to three months. If you choose to freeze it, allow enough time for it to thaw in the refrigerator before serving.
Secondly, reheating this cake is a cinch. Simply place the desired number of slices on a microwave-safe plate and warm them up in the microwave for about 15-20 seconds. Alternatively, you could heat the slices in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes. Either way, be careful not to overheat the cake or it will become dry.
Now, let’s talk about storing this perfect chocolate cake. If you plan on storing it for more than a day or two, it’s best to wrap it tightly in plastic wrap and store it in an airtight container at room temperature. You could also place it in the refrigerator if you prefer a chilled cake.
Last but not least, if you find yourself with leftover cake (which I highly doubt), don’t let it go to waste! This cake is perfect for using as a base to create other decadent desserts such as a yule log or mocha cake. You could also crumble it up and use it as a topping for ice cream or yogurt.
With these tips on make-ahead, storing, reheating and repurposing your perfect chocolate cake recipe from McCall’s cooking school , you’ll never have to worry about serving stale or dry cakes again!
Tips for Perfect Results
As a seasoned baker, I know firsthand that making the perfect chocolate cake is no easy feat. But with these tips, you’ll be able to create a moist, fluffy and decadent dessert that will have everyone asking for seconds (or thirds).
1. Follow the Recipe Closely
The recipe for perfect chocolate cake from McCall’s Cooking School is a classic for a reason – it works! Make sure to read through the entire recipe before beginning and follow each step carefully. One small deviation could lead to dry or uneven cake.
2. Use High-Quality Ingredients
When it comes to baking, the quality of your ingredients really does matter. Opt for high-quality cocoa powder, butter, and heavy cream for the best possible results.
3. Don’t Overmix Your Batter
Overmixing your batter can result in a tough cake with large air pockets. Be sure to mix just until all ingredients are combined and only stir as directed in the recipe.
4. Room Temperature Ingredients are Key
Bring all your ingredients to room temperature before beginning to bake. This will ensure that they mix together more evenly and create a smoother texture.
5. Add Boiling Water Last
The recipe calls for boiling water to be added last because it helps enhance the chocolate flavor without turning your batter into soup. Don’t skip this step!
6. Use Room Temperature Pans
Make sure your pans are also at room temperature before pouring in your batter, if they’re not at room temperature then you could compromise your cake rising evenly.
7. Let the Cake Cool Completely Before Frosting
While it may be tempting to frost your cake while it’s still warm, resist the urge! Letting the cake cool completely first will help prevent frosting from melting off and ensure that the cake doesn’t crumble apart during application.
8. Double Check Bake Time
Don’t forget that bake times may vary depending on your oven, temperature or altitude — double check whether your cake is finished by inserting a toothpick into the center of each layer and making sure it comes out clean.
By following these tips you’ll get deliciously perfect chocolate cake every time!
As we come to the end of this recipe article, you may have some questions lingering in your mind. As such, I will attempt to provide answers to some of the most frequently asked questions about this perfect chocolate cake recipe. Read on to quench your curiosity, clarify any doubts and tackle any challenges that may arise as you bake this classic dessert.
What is the secret to a perfect cake?
As a seasoned baker, I’ve learned a few tricks of the trade when it comes to baking cakes. First and foremost, make sure to grease your pan and line it with parchment to ensure your cake doesn’t stick. Secondly, waiting for your oven to preheat fully is crucial in getting an even bake. It’s also important to bake your cake in the appropriate sized pan and in the center of the oven unless your recipe specifies otherwise.
While it may be tempting to double a recipe to save time, I highly recommend against it as it will likely affect the texture and flavor of your cake. It’s crucial to use fresh ingredients and not make any substitutions to get the best taste and texture.
If you find that your cake is coming out too dense, there could be a few reasons. First, make sure you’re measuring your ingredients correctly. Additionally, overmixing your batter can lead to a dense cake, so make sure to mix just until everything is combined. Lastly, check your oven temperature to ensure it’s not too hot as this can also affect the texture of your cake.
Remember, baking is an art and a science, so don’t be afraid to experiment and try new things to perfect your cake-making skills. Happy baking!
What was Julia Child’s favorite cake?
The first French cake that Julia Child ever tasted was the Queen of Sheba Chocolate Cake. The legendary food icon was so captivated by the cake’s decadence that she featured it in her popular recipe book, “Mastering the Art of French Cooking”. She even called it a “dark beauty made of chocolate”. And now, you can make this timeless classic with the original recipe.
How do you make Ina Garten’s favorite chocolate cake?
For this recipe, you’ll need 1 and 3/4 cups of all-purpose flour, along with 2 cups of sugar. You’ll also need 1 cup of freshly-brewed hot coffee and 1 cup of shaken buttermilk. Additionally, you’ll need 3/4 cup of cocoa powder, 1/2 cup of vegetable oil, 2 extra-large eggs at room temperature, and 2 teaspoons of baking soda. Don’t forget to prepare your pans by coating them with some extra flour.
Are you still unsure whether to give this perfect chocolate cake recipe a try? Let me convince you otherwise.
This recipe has been passed down through generations and adapted over time to become the ultimate chocolate lover’s dream. With decadent cocoa powder, vanilla extract, and heavy cream, every bite will leave your taste buds dancing with delight.
But don’t just take my word for it. Julia Child, the icon of French cuisine, featured this recipe in her cookbook and called it “one of the best chocolate cakes she had ever tasted.” That’s high praise coming from someone who knows a thing or two about cooking!
Furthermore, this recipe is incredibly versatile. It can be made gluten-free with a simple substitution and can be transformed into cupcakes or even a Yule log for the holidays. The possibilities are endless.
In conclusion, don’t miss out on the opportunity to bake the perfect chocolate cake right in your own home using the McCall’s Cooking School Recipe. Whether you’re serving it for a special occasion or just indulging in a sweet treat, this dessert is sure to impress anyone who tries it. So go ahead and grab your apron, preheat your oven, and get ready to create something truly delicious.
“perfect Chocolate Cake” Mccall’s Cooking School Recipe
- 1 cup unsifted unsweetened cocoa
- 2 cups boiling water
- 2 3/4 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 1 1/2 teaspoons vanilla
- 6 ounces semisweet chocolate pieces
- 1/2 cup light cream
- 1 cup butter
- 2 1/2 cups unsifted confectioners' sugar
- 1 cup heavy cream, chilled
- 1/4 cup unsifted confectioners' sugar
- 1 teaspoon vanilla extract
- In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
- Cool completely.
- Sift flour with soda, salt and baking powder.
- Preheat oven to 350°F.
- Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
- In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
- At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
- Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
- Cool in pans 10 minutes.
- Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
- Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
- Remove from heat.
- With whisk, blend in 2 1/2 cups confectioners' sugar.
- In bowl set over ice(I use ice cubes) beat until it holds shape.
- 18. Filling: whip cream with sugar and vanilla;refrigerate.
- To assemble cake: On plate place a layer, top side down;spread with half of cream.
- Place second layer, top side down;spread with rest of cream.
- Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
- Refrigerate at least 1 hour before serving.
- To cut, use a thin-edged sharp knife;slice with a sawing motion.
- And forget the swirls.
- I think it looks gourmet just to spread the frosting.
- It dries really dark and looks cool.
- Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.