Feed-a-Crowd Perfect Chocolate Cake

Name: Feed-a-Crowd Perfect Chocolate Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 19 people
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 3/4 teaspoon salt; 1 cup cocoa powder; 1 1/2 cups boiling water; 3/4 cup whole milk; 2 teaspoons vanilla; 1 1/2 cups unsalted butter; 1 1/2 cups dark brown sugar; 1 1/2 cups granulated sugar; 6 large eggs

User Reviews

4.7

99 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
19 people
Calories
350 kcal
Course
Dessert
Cuisine
American

Feed-a-Crowd Perfect Chocolate Cake

Amanda Williams

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A decadent dark chocolate cake, guaranteed to please young and old alike. This one really feeds a crowd and can be prepared in advance and kept frozen.

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Ingredients

Servings

3 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup cocoa powder plus 2 tablespoons
1 1/2 cups boiling water
3/4 cup whole milk
2 teaspoons vanilla
1 1/2 cups unsalted butter room temperature
1 1/2 cups dark brown sugar firmly packed
1 1/2 cups granulated sugar
6 large eggs

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Instructions

Preheat oven to 325F. Butter two 9x13 inch pans, and line them with waxed or parchment paper. Butter the paper and dust the pans lightly with cocoa powder or flour. Tap out excess.
In a medium bowl, sift together flour, baking soda and salt. In a small bowl, whisk together cocoa powder with the boiling water until quite smooth and glossy. Pour in the milk, followed by the vanilla and whisk gently to combine the liquids.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter with the sugars until light and fluffy, at least 5 minutes. Stop the mixer a few times to scrape down the sides of the bowl and the paddle.
Stop the mixer and add the eggs, one at a time, beating well between each addition. Scrape down the sides of the bowl to ensure everything is well combined.
With the mixer on the lowest speed, add about a third of the flour, followed by half the cocoa mixture. Add another third of the flour and the remaining cocoa. Finally, finish with the last of the flour, mixing the batter only until just combined.
Stop the mixer and scrape down the paddle. Divide the batter evenly between the two prepared pans.
Place the pans side-by-side on the middle rack in the oven. Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes. Cool cakes for 5 minutes in the pan, then loosen around the edges with a knife and invert the cakes onto wire cooling racks. Remove parchment paper and discard. Cool completely before frosting.
Place one cake on a serving plate or tray. Spread a 1/2 inch layer of frosting evenly over the top. Place the second cake on top. Frost the entire cake and sides, smoothing or swirling the frosting as desired.
Serve at once or refrigerate, loosely wrapped in plastic, for up to four days. To freeze, place the tray in the freezer until solid. Then wrap tightly in plastic wrap and store for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Notes

I highly recommend weighing the two 9x13 pans with batter in them so as to get the same amount in each. This gives you even thicknesses of cake layers when you slice into the cake.I bake the cakes at a slightly lower temperature than the original recipe so that they don't dome in the middle.