6-Ingredient Chocolate Cake Recipe That Will Delight Your Taste Buds
This chocolate cake is a cherished family secret passed down through three generations! It’s the ultimate chocolaty indulgence, and you won’t believe how easy it is to make and how delicious it tastes until you try it. A staple for every holiday, birthday, and special occasion, it’s been requested by family, friends, and neighbors year after year. Enormous thanks to my sister who kept the original recipe, handwritten by my grandmother, and gave it to me when I started baking full-time a few years ago.
Ingredients:
Chocolate Cake:
- 300 g (1 ½ cups + 2 tbsp) sugar
- 3 eggs at room temperature
- 305 g (1 cup) sweetened condensed milk, at room temperature
- 5 tbsp unsweetened cocoa powder
- 360 g (1 ½ cups) sour cream at room temperature
- 270 g (2 1/8 cups) all-purpose flour
- 1 tsp vanilla extract
- ½ tsp baking soda
Chocolate Cream:
- 1 can (397 grams) sweetened condensed milk, at room temperature
- 395 g (1 ¾ cups, 3.5 sticks) unsalted butter, at room temperature
- 5 tbsp unsweetened cocoa powder
Garnish:
- Grated chocolate bar/chocolate shavings
- Finely chopped walnuts (optional)
You Will Need:
Baking Tools:
- Oven: For baking the cake layers.
- Cake Pans: Two 8-inch by 3-inch round cake pans, greased.
- Cooling Rack: For cooling the cakes after baking.
- Cake Drum/Board: For assembling and decorating the cake.
- Turntable: To make decorating the cake easier.
Mixing Equipment:
- Stand Mixer: Fitted with both whisk and paddle attachments for mixing the cake batter and cream.
- Sifter: For sifting the flour and baking soda.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Spatulas: For scraping down the sides of the mixing bowl and for spreading the cream.
Decorating Supplies:
- Offset Spatula: For spreading and smoothing the chocolate cream.
- Bench Scraper/Cake Scraper: For smoothing the sides of the cake.
- Grater: For grating the chocolate bar.
- Knife or Chopping Board: For finely chopping walnuts (if using).
Other Useful Items:
- Plastic Wrap: For wrapping the cake layers after cooling.
- Toothpick: To test the doneness of the cake.
Directions:
For the Chocolate Cake:
- Preheat your oven to 320°F (160°C).
- Sift together the flour and baking soda; set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add eggs and sugar. Mix on high speed until the mixture becomes fluffy and lighter in color, approximately 5 minutes.
- Reduce the mixer’s speed to the lowest setting and add the condensed milk, cocoa powder, sour cream, and vanilla while still whisking on the lowest speed.
- Once all ingredients are fully incorporated, add the sifted flour and baking soda. Allow the dry ingredients to incorporate while the mixer is on the lowest speed, then gradually increase the speed to the highest and mix for approximately 5 minutes.
- Divide the batter evenly between two greased 8-inch by 3-inch cake pans. Bake on the middle rack of your oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, dry, and free of crumbs.
- Once baked, flip the cakes upside down onto a cooling rack and leave the pans on until they cool to room temperature. Once cooled, remove the pans and wrap each cake layer in plastic wrap. Refrigerate for at least a few hours, or freeze overnight. Before filling and decorating, allow the frozen cakes to defrost in the refrigerator for a few hours or overnight.
- Level, if needed, and cut each cake layer in half horizontally once chilled. Otherwise, you may end up with a crumbly mess.
For the Chocolate Cream:
Place all ingredients into the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture has doubled in volume and achieved a light, fluffy, and silky texture, approximately 5 minutes.
Assembling/Decorating:
- Once your cakes are torted and each layer is cut in half, resulting in 4 cake layers, it’s time to fill and stack the cake. Place your cake drum/board on a turntable. Add a small amount of chocolate cream to the center of the drum/board.
- Place one cake layer on top of the small amount of cream and press lightly. Spread approximately half a cup of chocolate cream over the cake layer, then smooth and even it out with an offset spatula.
- Repeat with the remaining cake layers and cream. Smooth and even out the sides of the cake with a bench or cake scraper.
- Refrigerate the filled cake for at least 30 minutes (or freeze for 15 minutes). Finish decorating with grated chocolate and walnuts if desired.
- Cut, serve, and enjoy!
Notes:
There you have it, a timeless, scrumptious chocolate cake that’s sure to be a hit at any gathering. Check out the additional information below. Happy baking!
Tips for Success:
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best mixing and texture.
- Proper Mixing: Don’t overmix the batter after adding the dry ingredients to avoid a dense cake.
- Measuring Ingredients: Use a kitchen scale for accurate measurements.
Troubleshooting Tips:
- Crumbly Cake: A cake can become crumbly if it’s cut while it’s still warm, as it might not have fully set yet. Overmixing the batter can also contribute to a crumbly texture by developing too much gluten.
- Dense Cake: Overmixing the batter after adding flour can incorporate too much air and create a dense texture. Additionally, if the oven temperature is too low, the cake might not rise properly, resulting in a denser texture.
- Buttercream Separation: Ensuring that butter and condensed milk (or any other ingredients) are at the same temperature is important to prevent separation. If the ingredients are at different temperatures, the buttercream can curdle or separate.
Variations:
- Chocolate Orange Cake: Adding 1 teaspoon of orange zest and 1 tablespoon of orange juice to the batter will give your chocolate cake a subtle orange flavor that pairs well with chocolate.
- Nutty Chocolate Cake: Folding in ½ cup of chopped nuts into the batter will add texture and a nutty flavor to your cake. Just make sure to fold gently to avoid overmixing.
- Mocha Cake: Dissolving 1 tablespoon of instant coffee granules in 2 tablespoons of hot water and adding it to the batter will infuse your chocolate cake with a mocha flavor. This combination works well to enhance the chocolate taste with a coffee undertone.
Storing and Serving:
- Storing: Store the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months.
- Serving: Serve the cake at room temperature. If refrigerated, let it sit out for about 30 minutes before serving for the best texture and flavor.
More Decorating Ideas:
- Classic: Frost the cake with chocolate cream and garnish with chocolate shavings for a timeless look.
- Elegant: Top the cake with fresh berries or edible flowers for a sophisticated appearance. Make sure the berries are fresh and the flowers are food-safe.
- Festive: Add colored sprinkles or dust the cake with powdered sugar for a fun, festive touch. You could also use edible glitter or colorful sugar crystals for extra flair.
These options will help you achieve various styles depending on the occasion!
Pairing Suggestions:
- Beverages: This cake pairs wonderfully with a cup of strong coffee, a glass of red wine, or a chilled glass of milk.
- Ice Cream: Serve a slice of cake with a scoop of vanilla or coffee ice cream for an extra indulgent treat.
THE BEST 6-INGREDIENT CHOCOLATE CAKE RECIPE
Yield: 15-20
Ingredients
Chocolate Cake:
- 300 g (1 ½ cups + 2 tbsp) sugar
- 3 eggs at room temperature
- 305 g (1 cup) sweetened condensed milk, at room temperature
- 5 tbsp unsweetened cocoa powder
- 360 g (1 ½ cups) sour cream at room temperature
- 270 g (2 1/8 cups) all-purpose flour
- 1 tsp vanilla extract
- ½ tsp baking soda
Chocolate Cream:
- 1 can (397 grams) sweetened condensed milk, at room temperature
- 395 g (1 ¾ cups, 3.5 sticks) unsalted butter, at room temperature
- 5 tbsp unsweetened cocoa powder
Garnish:
- Grated chocolate bar/chocolate shavings
- Finely chopped walnuts (optional)
Instructions
For the Chocolate Cake:
- Preheat your oven to 320°F (160°C).
- Sift together the flour and baking soda; set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add eggs and sugar. Mix on high speed until the mixture becomes fluffy and lighter in color, approximately 5 minutes.
- Reduce the mixer’s speed to the lowest setting and add the condensed milk, cocoa powder, sour cream, and vanilla while still whisking on the lowest speed.
- Once all ingredients are fully incorporated, add the sifted flour and baking soda. Allow the dry ingredients to incorporate while the mixer is on the lowest speed, then gradually increase the speed to the highest and mix for approximately 5 minutes.
- Divide the batter evenly between two greased 8-inch by 3-inch cake pans. Bake on the middle rack of your oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, dry, and free of crumbs.
- Once baked, flip the cakes upside down onto a cooling rack and leave the pans on until they cool to room temperature. Once cooled, remove the pans and wrap each cake layer in plastic wrap. Refrigerate for at least a few hours, or freeze overnight. Before filling and decorating, allow the frozen cakes to defrost in the refrigerator for a few hours or overnight.
- Level, if needed, and cut each cake layer in half horizontally once chilled. Otherwise, you may end up with a crumbly mess.
For the Chocolate Cream:
- Place all ingredients into the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture has doubled in volume and achieved a light, fluffy, and silky texture, approximately 5 minutes.
Assembling/Decorating:
- Once your cakes are torted and each layer is cut in half, resulting in 4 cake layers, it’s time to fill and stack the cake. Place your cake drum/board on a turntable. Add a small amount of chocolate cream to the center of the drum/board.
- Place one cake layer on top of the small amount of cream and press lightly. Spread approximately half a cup of chocolate cream over the cake layer, then smooth and even it out with an offset spatula.
- Repeat with the remaining cake layers and cream. Smooth and even out the sides of the cake with a bench or cake scraper.
- Refrigerate the filled cake for at least 30 minutes (or freeze for 15 minutes). Finish decorating with grated chocolate and walnuts if desired.
- Cut, serve, and enjoy!
