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Hi, I'm Emily and I'm going to share my recipe for the perfect chocolate cake
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We're going to start by mixing cocoa powder with boiling water. Use a whisk or a fork
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if you don't have one and stir it together until it's completely smooth, then leave it
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to cool until it comes to room temperature. Next, we're going to cream the butter and
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the sugar. Make sure the butter is at room temperature otherwise it won't fluff up nicely
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Quick trick to bring the butter to room temperature is to put it in the microwave for 10 seconds
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then flip it over and microwave it for another 10 seconds. Start with your mixer on low and
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slowly increase it to medium high. Beat the butter until all of the sugar has been incorporated
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and the butter is nice and fluffy. Now add the eggs, 2 by 2, mixing for about 30 seconds
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in between each addition. Scrape down to the bottom of the bowl with a spatula after every
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addition just to make sure that everything is getting mixed together. Add the vanilla
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and mix everything together for a few seconds. Now we're going to get the dry ingredients
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ready. When you measure your flour, make sure your cups are perfectly level. The amount
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of flour really matters and just a tablespoon can make a big difference. When you've measured
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out all of your ingredients, you're going to sift them into a big bowl. Sifting is really
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important because it takes out any of the lumps and it also incorporates lots of air
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into the batter. We're going to add half of the flour mixture into the mixing bowl and
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mix it on the lowest speed just to incorporate it into the batter. Now we're going to add
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half of the cocoa powder mixture. Super, super, super important, use the lowest speed setting
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on your mixer. I remember the first time I used a 6 quart mixer for this recipe. I made
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a batch far too big for the mixer and when I added the cocoa powder mixture I turned
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the speed to high. Brown gunky liquid went everywhere. Use the spatula to scrape down
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to the bottom of the bowl to incorporate any butter stuck down there. Mix until all of
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the batter is the same shade of brown. Add the rest of the flour mixture, mix it all
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together and scrape down to the bottom of the bowl and then the rest of the cocoa powder
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mixture. The reason for adding them half at a time is because if you add all of the flour
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it will get quite tough while you add the cocoa powder and if you add all of the cocoa
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powder first it will curdle because it's too liquid. Mix until all of the batter is the
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same shade of brown. Now we're ready to bake the cake! Line your pans with parchment paper
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which you can either cut out of a roll of parchment paper or buy in pre-cut circles
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Spray a little bit of oil on the base of the cake pan and stick the parchment to it. Then
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spray all over the base and sides of the cake pan so the cake won't stick to it. Weigh the
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batter to get the right amount for each pan using the measurements on the recipe on my
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website. Bake at 350 degrees Fahrenheit. Follow the baking time on the recipe and when you
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think it's cooked, put a toothpick in the centre. If it comes out clean, the cake's
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done! Use a spatula to loosen the cake from the pan and turn it upside down onto a wire
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rack. Leave it to cool and then frost it and decorate it into something fabulous using
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one of my tutorials. Please tag BritishGalBakes so I can see your creations! Subscribe to
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my YouTube channel for more cake tutorials every week
