Chocolate Cake Recipe Easy from Scratch

If you are looking for a Chocolate Cake Recipe, this is the right place for you: the recipe you will find, in fact, is easy to prepare and delicious, not too sweet and perfect both with and without frosting.

There are a lot of different chocolate cakes you can prepare at home: everything with chocolate is, in fact, loved by everyone and it’s hard to fail.

You can go for an extreme chocolate cake recipe by decorating your chocolate cake with some chocolate frosting or, for a mild one, frosting it with cream cheese so to give the cake a sweeter taste.

The basic element for preparing a simple and delicious chocolate cake is always the same: mix the dry ingredients and the liquid ingredients separately and then work with all of them together. When whisking, you must always be careful to mix them properly from bottom to top so that the mix can incorporate a good amount of air that will help the leavening and growth of the cake in the cooking phase.

In place of milk, I use low-fat yogurt that helps the leavening of the cake and makes it soft; balancing the presence of yogurt with sugar, which should not be added in excessive quantities, you get a not too sweet chocolate cake, with a bit of acid and that goes very well with the frosting.

Here is my perfect and simple Chocolate Cake Recipe, you can prepare by using good dark chocolate or also the remaining Easter dark chocolate eggs

More tips for your perfect Chocolate Cake Recipe

1. To give color to your cake, you can use a white frosting cream cheese: whisk 100 grams of softened butter with 230 grams of cream cheese spread, 220 grams of powdered sugar and 1 teaspoon of vanilla extract and follow the same directions of chocolate frosting;
2. To obtain a 4-layer cake, you must replicate the same recipe in the same quantities to prepare a new cake of the same size that you will then cut into two discs. Once you have 4 discs from the 2 cakes, you will only have to stack them and stuff them in the middle as you like;
3. You can cover your cake with further chocolate frosting: prepare further frosting by following the same doses and the same procedure and use it to cover the surface of the cake;
4. You can also avoid the frosting and melt the chocolate in the milk and then, once warm, pour it on the cake; the same chocolate can be used to fill the inside of the cake if you want to avoid the “dry” effect of the frosting and you prefer a softer and more liquid filling;
5. You can also avoid dividing your cake in half and leave it whole, sprinkle with icing sugar and serve it with vanilla ice cream or cover it with chocolate cream or cream cheese;
6. In case your chocolate cake is too dry after cooking, prepare a syrup made with water and sugar and after having pierced the surface of the cake with a toothpick pour the syrup near the holes to get it inside the cake;
7. This chocolate cake is kept for up to 4 days if it does not contain creams, out of the refrigerator under a bell. If instead it is filled with chocolate or cheese cream, it should be stored in the refrigerator where it can last a maximum of 3 days remembering to take it out a few minutes before serving.