Sturdy Yet Soft and Fluffy Chocolate Cake

A chocolate cake recipe that is so incredibly easy to whip up and makes the most fluffy, chocolatey cake ever! What makes this cake extra special is that it is sturdy enough for stacking and carving without sacrificing flavor and texture.

Looking to make a smaller cake? Ingredient quantities for a 6-inch cake can be found in the recipe post.

On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result.

Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://thebakeologie.com/sturdy-moist-chocolate-cake/

Print Recipe

6-inch and 8-inch sturdy chocolate cake for stacking

Ingredients

710 grams boiling water (710 ml)
180 grams Dutch processed cocoa
500 grams all-purpose flour
14 grams baking soda (1 tablespoon)
3 grams baking powder (3/4 teaspoon)
9 grams fine salt (1 ½ teaspoon)
340 grams unsalted butter at room temperature
600 grams white granulated sugar (3 cups) *see notes on using caster sugar
300 grams eggs about 6 large eggs, at room temperature

Instructions

Mise en place.
Set the oven 350 ℉/ 175 ℃. Set an oven rack in the middle rack of the oven.
Note that for all recipes in this website, I am using conventional oven (no fan).
Grease and line the bottom of three 8x2 pans (Note 1).
Make the cocoa mixture.
In a bowl (preferably with a spout like a pyrex measuring glass), whisk the cocoa and boiling water until smooth. Set aside while you proceed to the next steps.
710 grams boiling water, 180 grams Dutch processed cocoa
Make the flour mixture.
Make the flour mixture by sifting the flour, baking powder, baking soda, and salt in a medium bowl and whisk them together.
500 grams all-purpose flour, 14 grams baking soda, 3 grams baking powder, 9 grams fine salt
Make the batter.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy, about 8 minutes. Reduce speed to medium-low then add the eggs, one at a time, beating until each addition is incorporated before adding the next one. Scrape the sides of the bowl when necessary.
340 grams unsalted butter, 600 grams white granulated sugar, 300 grams eggs
Combine the cocoa mixture and the flour mixture.
Reduce speed to low. Add the flour mixture in four parts, alternating with the cocoa mixture (There is no need to wait for the cocoa mixture to be completely cool) in three parts. Beat until each addition is incorporated before adding the next. Be careful not to overmix. Divide the batter between the pans and smooth the surfaces.
Bake the cakes.
Bake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the centers comes out clean. For accuracy, I like to use a food thermometer - it's done when the internal temperature is at 197-200F (92-93C). You can refer to my Complete Guide to Baked Goods Doneness Temperatures so you won't come out with undercooked baked goods again!
Usually if you are using cake strips, baking time will take a bit longer. (Note 2)
Cool the cakes.
Let the cakes cool in the pans on wire racks for 1 to 1.5 hours. There's a high chance your cake will fall apart when you remove it from the pan while still warm.
Run a metal spatula between the sides of the pans and invert the cakes onto wire racks that have been coated with nonstick spray. Peel off the parchment and reinvert onto wire racks to cool completely.

Notes

(Note 1) You can also bake this is in two 8x4 pans if you need thicker cake layers. Adjust the baking time.

(Note 2) Always check your cake for doneness a few minutes earlier than the suggested baking time. You would know when a cake is done when a cake tester or toothpick inserted into the center comes out clean.

Caster sugar: You can use caster sugar in place of white granulated sugar, but be sure to measure by weight, not volume, as the finer grain size means it packs differently in a measuring cup.

Servings: 3 8-inch cake layers

Author: trish