Chocolate Cake Recipe by John Canel on 'Prey Kitchen'

Initial Preparations

• Preheat oven to 350°F (177°C).
• Prepare two 9-inch baking pans by spraying with baking spray or butter and lining with parchment paper.

Dry Ingredients

• All-Purpose Flour: 2 cups (240g)
  • Use a scale or fluff flour into the measuring cup; avoid packing flour to prevent dryness.
• Granulated Sugar: 2 cups (400g)
  • Adds sweetness and maintains cake softness.
• Cocoa Powder: 1/2 cup (50g)
  • Use natural or Dutch-processed; natural is slightly acidic, helping with leavening.
• Leavening Agents:
  • Baking Powder: 1 1/2 teaspoons
  • Baking Soda: 1 1/2 teaspoons
• Salt: 1/2 teaspoon kosher salt
  • Enhances flavor balance.
• Sifting: Ensures no clumps, especially from cocoa powder; helps distribute leavening agents evenly.

Wet Ingredients

• Vegetable Oil: 1/2 cup
  • Keeps cake soft even from the fridge.
• Whole Milk: 1 cup (240ml)
• Vanilla Extract: 1 tablespoon
• Eggs: 2 large, room temperature
• Boiling Water/Coffee: 1 cup
  • Enhances moisture and chocolate flavor (coffee amplifies chocolate, optional for children).

Mixing Instructions

1. Combine wet ingredients in a separate bowl, whisking until smooth.
2. Combine wet mixture with dry ingredients, whisk until almost combined.
3. Add boiling water while whisking.
4. Batter should be runny, resembling devil's food cake.

Baking

• Divide batter evenly into pans (700g per pan if using a scale).
• Bake at 350°F for about 35 minutes, until skewer comes out clean.

Chocolate Buttercream Frosting

• Butter: 3 sticks (1 1/2 cups or 338g) unsalted, room temperature
  • Cream until smooth.
• Powdered Sugar: 6 cups (680g), sifted
• Cocoa Powder: 1/4 cup (25g), sifted
  • Use Dutch-processed for darker color.
• Salt: 1/4 teaspoon
  • Enhances chocolate flavor.
• Vanilla Extract: 1 teaspoon (optional)
• Milk/Cream: Alternate with powdered sugar for desired consistency.
• Optional Flavoring: Add espresso powder, cream cheese, sour cream, or spices (e.g., cinnamon, cayenne).
• Mixing Tips:
  • Alternate mixing powdered sugar with milk/cream to avoid mess.
  • Ensure even mixing by scraping sides and bottom of the bowl.
  • Mix until light and fluffy.

Assembly and Decoration

1. Let cakes cool completely.
2. Invert and place first layer on a cake plate; remove parchment paper.
3. Spread about 1 cup of frosting on the first layer.
4. Add second layer and cover with remaining frosting.
5. Smooth sides and top, decorate as desired (sprinkles, chocolate chips, etc.).

Tips

• Swooping frosting technique provides an illusion of abundance.
• Avoid excessive snacking on frosting to ensure ample coverage.

Conclusion

• The cake is described as silky, fudgy, light, and moist.
• Encouragement to try the recipe and explore more chocolate recipes via the provided playlist.