Chocolate Cake Recipe (for carving)

This chocolate cake has great flavor and texture but is sturdy enough to be used in carved cakes! This recipe makes two 8" rounds
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Total Time: 35 mins
Serves: 4 lbs
chocolate cake for sculpting

This is a great chocolate cake with lots of yummy chocolate flavor but sturdy enough to use for sculpted and carved cake designs

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Cups of Batter Needed

8 cups

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5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

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chocolate cake for sculpting

Chocolate Cake Recipe (for carving)

This chocolate cake has great flavor and texture but is sturdy enough to be used in carved cakes! This recipe makes two 8" rounds
5 from 70 votes
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Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 4 lbs
Calories: 1375kcal

Ingredients

  • 8 oz (227 g) unsalted butter room temperature
  • 14 oz (397 g) granulated sugar
  • 15 oz (425 g) AP flour
  • 1/2 tsp (1/2 tsp) baking powder
  • 2 1/2 tsp (2 1/2 tsp) baking soda
  • 4 oz (113 g) natural cocoa powder like HERSHEYS
  • 1 tsp (1 tsp) salt
  • 2 tsp (2 tsp) vanilla extract
  • 4 large (4 large) eggs room temperature
  • 16 oz (454 g) water room temperature
  • 2 oz (57 g) vegetable oil

Instructions

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold so that the ingredients mix and incorporate correctly. 
  • Heat oven to 335º F/168º C.
  • Add dry ingredients (flour, baking powder, baking soda, salt and cocoa powder) together in a bowl, whisk to combine and set aside
  • Combine wet ingredients in a bowl and set aside
  • Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. 
  • Add eggs one at a time, fully combining each egg before adding the next. 
  • With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the water mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula.
  • Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 35-40 minutes.

Notes

Be sure to use natural cocoa powder or this recipe won't turn out.

Nutrition

Calories: 1375kcal (69%) | Carbohydrates: 171g (57%) | Protein: 20g (40%) | Fat: 75g (115%) | Saturated Fat: 46g (230%) | Cholesterol: 307mg (102%) | Sodium: 2187mg (91%) | Potassium: 740mg (21%) | Fiber: 11g (44%) | Sugar: 104g (116%) | Vitamin A: 1685IU (34%) | Calcium: 221mg (22%) | Iron: 8.4mg (47%)