Chocolate Cake Batter

Making an impressive chocolate cake doesn't have to be intimidating.

SERVESMake 2 to 3 cake rounds

Chocolate Cake Batter

WHY THIS RECIPE WORKS

Two kinds of chocolate—unsweetened and cocoa powder—work together to make a moist, rich frosted cake with flavor that reads more “chocolate” than “sweet.”

Start Saving Your Favorites
Save and organize recipes, reviews, and videos for easy access when cooking, meal planning, and shopping.
To Unlock, Upgrade to All Access.
Start Free Trial

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. We use this recipe as the base for our Candy Corn Cake.

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking soda, baking powder, and salt together in bowl. In second bowl, whisk boiling water, chocolate, cocoa, and espresso powder until smooth.

2

Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add sour cream and vanilla and beat until incorporated.

3

Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate mixture in 2 additions, scraping down bowl as needed. Give batter final stir by hand.

4

Divide batter evenly among prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in center comes out clean, about 20 minutes. Let cakes cool in pans on wire rack for 15 minutes. Run knife around edges of pans. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 1 hour.

0 Comments

Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the Cook’s Country TV series on public television. Read more about why we have sponsors.