Follow the directions

@vbabe96 Do you have a particular recipe in mind? What are you doing wrong? You haven’t given us enough details. Walk us through it so we can see the mistakes.

@davidbetterman

Following the recipe is never the problem. It’s when the cake comes out that the problem.

@Trillian

I have tried several recipes and none of them turn out. I think it’s the flour the cakes always taste like flour even though I measure right.

Silly question. What kind of flour are you using?

Regular flour

Try cake flour.

I know there is a gluten difference and I believe it’s higher in protein. It’s “softer” and provides a different texture. (usually lighter)

I need chocolate cake! Help!

All purpose flour has more protein and gluten than cake flour I believe….

It is important to measure accurately when baking also. And to sieve the flour if you are getting clumps. I am usually too lazy to do this and just mix it well.

Try cake flour, and sift it first. Still not enough details. What do you want us to tell you without some direction? We can’t be there with you, and if you can’t draw us a verbal picture I don’t know how you think we can help.

Follow the recipe exactly, until you know what you are doing in terms of making a chocolate cake. Baking is chemistry.

1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
¾ cup unsweetened cocoa powder
⅓ cup cold coffee
2 cups all purpose flour
1½ teaspoons baking soda
¾ teaspoon salt
1 -⅓ cup butter milk

Beat butter until fluffy, then beat in sugar. Add eggs and beat well. Beat in cocoa powder, then add cold coffee, and beat well.

Sift together flour, baking powder and salt. Add alternatively to cocoa mixture with buttermilk, beating well after each addition, ending with buttermilk.

Butter two round cake pans and dust with cocoa powder. Cut rounds of wax paper and fit into the bottom. Bake at 350 degrees for 35 minutes, or until a knife when inserted comes out clean. Cool the cake in the pans for about 15 minutes, then turn on a rack to cool completely. Ice with your favorite frosting, or try this one:

White Icing
½ cup (1 stick) butter 120 g
½ cup Crisco (no substitutes) 120 g
1 teaspoon vanilla 5 mL
4 cups powdered sugar, sifted 400 g
2 tablespoons milk 30 mL

Cream butter and Crisco until well blended. Beat in vanilla.

Add sifted powdered sugar, one cup at a time, blending well after each addition. Beat in milk to finish consistency.

Remember,don’t over mix the batter! watch the wet and dry mixing procedures and incorporate slowly in batches.

And sugar is a wet ingredient.

btw- I bake and _don’t concern myself with perfection, just proportion and not over mixing!

The only chocolate cake i’ve ever made is a single serving microwave chocolate cake. And yes, it is INDEED very yummy, despite what you may be thinking… :)