Cakes

How to make a chocolate cake

slice chocolate cake with chocolate sauce
slice chocolate cake with chocolate sauce

Who doesn’t love chocolate cake? In this recipe I will show you how to make a chocolate cake. This cake is sure to be a hit with your friends and family.

Begin by choosing a box cake mix and bake as instructed on the box, using 2 round cake pans. I usually try to stock up on Betty Crocker or Duncan Hines when they go on sale, buying several boxes of Chocolate, Yellow, Strawberry, and Lemon to keep on hand.

After baking, place the cake still in the pans into the freezer. Once frozen remove cake from the pans. This can usually be achieved fairly easily by gently running a knife between the pan and the cake and then flipping the pan over and gently shaking til the cake releases. If the cake does not easily release it may be necessary to gently pry the cake loose with your fingertips.

How to make a chocolate cake
Assembly/Frosting/Decoration: For some this may seem like the scary part, but it really isn’t with a few simple steps I can show you how to make a chocolate cake that is beautiful and delicious.Assembly

Place one layer of cake on a plate upside down (round side down, flat side up). I like to keep large round thick plates on hand for making layer cakes, but you can also get Styrofoam cake rounds from a cake supply store.

Use a spatula to spread blackberry jam on the top of the layer, but not on the sides. I like to use Clover Valley Seedless Blackberry Jam from the Dollar General.

Place second layer on top of first with the flat side down so that both flat sides touch and your top layer may be somewhat rounded. If your cake is too round or lopsided you can level it out by cutting off the part that is higher with a knife. A knife with a long blade will work best.

Frosting
I find it best to apply frosting in two layers. First spread a thin layer over entire cake using a spatula. Place cake back in freezer for about 5 minutes for the first layer to set. You can place your cake on a Lazy Susan if you have one, as this will make maneuvering your cake easier during the frosting process.

After first layer of frosting has set, continue by spreading frosting on the cake sides. Next, pile frosting onto center of the cake and spread frosting out toward the edges of the cake and down the sides. If you are a beginner, your cake may not look beautiful yet because it does take practice to get good at frosting cakes. In the next steps I will explain how to hide the imperfections and create a beautiful cake quite easily.

Decoration
There is no right or wrong way to finish, but the difficulty level can vary. Here are a few options

Grate/shave a chocolate bar and apply to side of cake using your hand. Cake crumbs would also work if you have any from leveling our your cake. This step will hide any imperfections on your cake sides while giving your cake a more professional quality look.

Apply a pattern to the top of your cake by running a butter knife or spatula back and forth across the cake giving the cake top a wavy look. You can stop here or you can drag toothpick through the frosting, working clockwise around the cake from the cake edge to the center. If your feeling really confident (completely optional) you can use a decorator bag and star tip to make “stars” in the center and on each section that you created by running the toothpick through the frosting. Finish by placing a fresh blackberry in the center of the cake and on each section.

Alternate Step 2
If you are able, you can fill a decorator/piping bag with the seedless blackberry jam and apply to the cake in a circular motion. Run toothpick through the frosting as described above. This will look beautiful and add some more of that wonderful blackberry flavor. Finish up by placing a blackberry in the center of the cake and on each section as described above.

I hope you enjoy this recipe and learn how to make a chocolate cake. I’m sure if you follow these instructions you will be able to make yourself a nice yummy chocolate cake for any occasion.

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