The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking

[@CSaffitz]

Thanks for having me! For additional dessert recipes, be sure to visit my KZbin channel.

[@rosycambre501]

Where is the recipe please

[@kjdude8765]

Linked in the description. Just a note, it may be paywalled.

[@matthewwright57]

@@kjdude8765 Paywall came up in Chrome but not in Brave.

[@TwiggyGrant1]

You’re a woman after my own heart! Delicious flavor, texture, neat presentation & enough frosting so you taste it between the layers! I’m always disappointed when a 3 layer cake doesn’t get enough frosting between the layers-it just ruins it if you get the ratio wrong- and this recipe is perfect! I’m going to try this recipe this weekend! Thank you for sharing your recipes and your brilliance -you make it fun! 😊

[@Dopefish76]

Ol’ Half-Sour Saffitz ❤

[@neldormiveglia1312]

I just love the fact that you get to learn the reasons why some ingredients go in a specific order or why they're added a certain way. Claire is phenomenal and I'm so happy to see her thrive in her element.

[@мкнк-щ7х]

I made this recipe and it's absolutely FIRE. The cakes bake so perfectly!! Sour cream as a substitute for the creme fraishe worked wonderfully! I love how soft this cake is and it holds its shape so well! Thank you so much Claire, this recipe was super fire!!!

[@_Sabrina999]

Good to read that! My grandpa turns 90 in a month and grandma asked me to make a cake for everyone. I just had this in my recommendations and I think I’ll make it!

[@gameplaybackup5260]

What is creme fraishe?

[@мкнк-щ7х]

@@_Sabrina999 I do recommend to frost the cake as soon as you make the buttercream. I put the buttercream in the fridge and it took forever to defrost and when it comes to room temperature, you have like a chance of it curdling (sometimes). The cakes however turned out super perfect, nice and moist and so tasty!! The sour cream/creme fraishe does the trick in keeping it so moist!

[@Ahmed-pf3lg]

Isn't it too salty? She seems to add so much salt and uses very bitter/salty ingredients.. lol

[@tessat338]

It's also easier to get lactose-free sour cream than it is to get lactose-free creme fraishe.

[@isabellarosario7989]

Ok I never comment but I had to come back to this video to comment. I have tried every chocolate cake recipe under the sun…… they’re always too crumbly, dry, or lack in flavor. This is truly the best. Perfect in every way. Flavorful, soft, stable. Now, my go-to recipe 🥲 Thank you so much Claire !!

[@ShenZA6]

you obviously have not tried ina garten's beatty chocolate cake then😊

[@isabellarosario7989]

@@ShenZA6 you’re right, I don’t know that I have tried hers ! So maybe not every one ‘under the sun’, but I’ve tried so many like it. This one uses cake flour and crème fraîche - I feel like there was a noticeable difference compared to others I’ve baked. This one is my favorite

[@asmaboufaida9038]

Have you tried preppy kitchen chocolate cake . I hesitate between the two

[@christa4172]

@@asmaboufaida9038and also Peculiar Kitchen’s fudge moist cake! Whenever I plan to make a chocolate cake, I’m always confused which one to make between these 3

[@Rayis4444]

Try the devil’s food cake recipe from Joy of Baking.

[@bajaboolie]

I’m not even halfway through this, and I’m so impressed with how well she explains everything. I’m learning things I never knew I wanted to know 😁

[@poppykok5]

Yes, that's Claire, the impatient, *perfectionist!* HaHa...Seriously, Claire is a consummate *pro,* & to me, her word is "culinary gospel."😊

[@gailmork53]

The parchment circle for sure!

[@jovannigerosa6735]

Happy veterans day!

[@cove53]

Yes, it’s the clarity. Everything is explained beautifully. Thank you so much. Amateur new grandpa practicing for first birthdays… twins!! :))

[@margaretrash2914]

@@cove53 Congratulations! Many happy birthdays ahead!

[@Olivia-yc4uq]

No one does it like Claire 👸🏼

[@TylerCordaro]

False this is basically Ina Garten’s recipe.

[@cynthiawilson8294]

@@TylerCordaroThey all put their own spin on the recipe from the cocoa tin. I mix a good porter with the coffee, replace half the sugar with dark brown sugar & use a mixture of buttermilk & sour cream. Also, 1/4 t almond extract.

[@dahjiat.8562]

@@TylerCordaroi mean all chocolate cake recipes are gonna be pretty similar to each other.

[@marcamusprime9513]

​@@TylerCordaroEvery generation needs a Martha Stewart

[@poppykok5]

@@TylerCordaro Guess what, "Mr. Wrong," this basic chocolate/coffee flavored cake recipe has been around & around for many years...I'm 70 years-old & ought to know it... *: )*

[@aairrun]

I baked this cake. It was my first ever cake from scratch and it turned out PERFECT! So delicious! Thank you Claire! It's the perfect recipe and you made it so easy to follow. A+++

[@JimboJones99]

God Bless Claire Saffitz 🙏🍰 God Bless President Trump 🙏🇺🇸

[@jovannigerosa6735]

happy veterans day!

[@beatrizsandoval4395]

Did you make the frosting also? I’m curious how it compares to other frosting?

[@wge621]

great job!

[@melolita6126]

Can you describe how did you arrange the coffee?

[@63Lsp]

The absolutely great thing about this is all the tips and tricks to make the cake look and taste fabulous! I'm 60 and just learned some awesome tips: cutting the round parchment, using parchment to keep the plate clean, always frost cut side down (seems obvious and yet😁). Thanks for not assuming we know all the small steps that make this beautiful and a definite keeper!

[@jovannigerosa6735]

happy veterans day!

[@lelananh219]

Hi would this cake be too sweet? Thanks

[@kenbair]

INGREDIENTS Yield:10 servings FOR THE CAKE Room-temperature butter, for greasing the pans 2cups/260 grams cake flour 2¼cups/450 grams granulated sugar 2teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt 1½teaspoons baking soda 1½teaspoons baking powder 1cup/80 grams unsweetened Dutch-process cocoa powder, sifted if lumpy ¾cup/177 grams strong freshly brewed coffee, steaming hot 1cup/240 grams crème fraîche, at room temperature 1tablespoon vanilla extract 5large eggs plus 2 large yolks, at room temperature ¾cup/180 grams neutral oil, such as avocado or vegetable FOR THE BUTTERCREAM 8ounces/226 grams semisweet chocolate (54 to 64 percent cacao), finely chopped 1cup/240 grams whole milk ½cup/100 grams granulated sugar 3tablespoons unsweetened Dutch-process cocoa powder, sifted if lumpy 2tablespoons all-purpose flour 1½teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt 4large egg yolks 1¼cups/284 grams unsalted butter, cut into tablespoon-size pieces, at room temperature 2teaspoons vanilla extract Add to Your Grocery List Ingredient Substitution Guide Nutritional Information PREPARATION Make the recipe with usWatch Step 1 Arrange an oven rack in the upper third of the oven and another in the lower third. Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (8-inch) cake pans with butter, then line the bottoms with rounds of parchment paper and smooth the parchment to eliminate air bubbles. Step 2 In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, salt, baking soda and baking powder; mix on low speed just until combined. Step 3 Bloom the cocoa: In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche and vanilla, then whisk until completely smooth. Set aside. Step 4 In a separate medium bowl, whisk the 5 whole eggs and 2 yolks until smooth; set aside. Step 5 Mix the batter: To the stand mixer bowl, add the oil and half of the cocoa mixture; mix on low speed just until the flour is completely coated in the liquid ingredients. Pause the mixer and scrape down the sides and bottom of the bowl, then mix on medium until smooth and pasty, about 30 seconds. Pause and scrape down the sides and bottom of the bowl again, then add the whisked eggs and remaining cocoa mixture. Beat on medium speed, scraping down the sides and bottom of the bowl once or twice, until the batter is very silky and has the consistency of thin pancake batter, about 1 minute. Step 6 Pour the batter into the prepared pans, dividing evenly. (For uniform layers, use a scale - you’ll get about 550 grams of batter per pan.) Transfer the pans to the oven, positioning two on the upper rack and one on the lower, staggering them so the pans above don’t block the one below. Bake, rotating the top two pans side to side and rack to rack after 20 minutes, until the tops of the cakes are domed, springy to the touch and a toothpick or cake tester inserted into the centers comes out clean, 25 to 30 minutes. Step 7 Remove the pans from the oven and let cool completely on a wire rack. Step 8 To make the buttercream, start with the pudding base: Place the chocolate in the clean bowl of the stand mixer fitted with the paddle attachment. In a small saucepan, combine the milk and ¼ cup/50 grams of the sugar. Bring to a simmer over medium, stirring occasionally to dissolve the sugar, then remove from the heat and set aside. In a medium bowl, add the cocoa powder, flour, salt and remaining ¼ cup/50 grams sugar, and whisk until combined. Add the yolks to the bowl and whisk slowly to combine (it will seem very thick at first, but will loosen up), then whisk more vigorously until the mixture is pale, thick and smooth. Whisking the yolk mixture constantly, slowly stream in about half of the warm milk mixture, then whisk the contents of the bowl back into the saucepan. Set the saucepan over medium-low heat and cook, whisking constantly and scraping against the sides, until thick and bubbling, 1 to 3 minutes. Immediately scrape the pudding over the chocolate in the stand mixer bowl. Step 9 Make the buttercream: Let the pudding mixture sit for a few minutes, so the heat gently melts the chocolate, then mix with the paddle on low speed until the chocolate is completely melted and the pudding is smooth and glossy. Increase the speed to medium and beat until the outside of the bowl is cool to the touch, 10 to 15 minutes. With the mixer running, add the butter a couple of pieces at a time, waiting for each addition to incorporate into the pudding before adding the next, until you have a smooth, glossy, spreadable frosting. Stop the mixer, thoroughly scrape the sides and bottom of the bowl, and add the vanilla. Beat once more just until evenly mixed. Step 10 Unmold and level the cakes: Use a butter knife or small offset spatula to cut around the cooled cakes, pressing the blade firmly against the sides of the pans to loosen them. Invert the cakes onto a wire rack, remove the parchment paper if necessary, then invert again onto a second rack or cutting board so they’re domed side up. Holding a serrated knife parallel to the work surface, slice horizontally through the surface of each cake to level the layers. (The scraps are perfect for snacking.) Step 11 Place one of the layers cut side-down on a serving plate, cake stand or cardboard cake round. Dollop about 1 cup buttercream in the center, then use an offset spatula to spread it evenly all the way to the edges. Place a second layer cut side-down over the first, center it, then top with another 1 cup of buttercream. Place the third layer on top, cut side-down, pressing gently to level it. Scrape about half of the remaining buttercream over the top of the cake, then use the spatula to spread it across the surface and down the sides, covering the entire cake in a very thin layer of frosting. (The cake will show through in several places; this is just the crumb coat.) Transfer the cake to the refrigerator and chill just until the frosting is firm, 10 to 15 minutes, then cover with the remaining frosting. Step 12 The assembled cake will keep, loosely covered at room temperature, for 1 day. (Before covering the cake, chill it for 15 minutes so the frosting can firm up.) After 24 hours, refrigerate the cake and be sure to tightly cover any cut surfaces. Bring the cake to room temperature before serving.

[@VicToria-sd1dn]

Wish I could copy this but KZbin doesn't allow. Thank you so much for this.

[@VicToria-sd1dn]

Wish I could copy this but KZbin doesn't allow. Thank you so much for this.

[@kayo5291]

Thank you!

[@rubydy24]

Thank you!!!

[@alexanderbabyplays8986]

Hero!

[@GDChadwell]

Claire, thank you so much for giving us amateurs the confidence and courage to take on baking this cake. I have cooked for my wife and kids for twenty-seven years but never baked anything. Your joy in cooking and helping us be better cooks is appreciated.

[@monroeglam]

This is the BEST tutorial I have ever seen on anything on KZbin 🤯 She's so smart and she KNOWS her craft 🔥

[@nattieruiz7754]

I have now made this recipy a couple of times (followed it all to the letter no random substitutions) and honestly the cake itself is UNREAL I am not a big cake person but it was amazing! The only thing I would add is that the dark chocolate frosting is very rich, which for me was just a bit much. However I found that if I swapped about 3/4 of the dark chocolate in the frosting to milk that it was much easier to eat especially if you have picky eaters at the table. Regardless of that though this cake is spectacular!!! As always claire does it best and thank you as always for explaining the baking process fully as this would have helped me so much when I was first starting to bake!

[@ashahmad89]

"if I swapped about 3/4 of the dark chocolate in the frosting to milk" - Milk choc bar or whole milk?

[@nattieruiz7754]

@@ashahmad89 milk chocolate bar 😊 I still keep some dark in (I actually made this cake again this week) and it just made it a bit less rich as I couldnt even finish a full slice with so much dark choccie frosting!

[@dolce616]

I’m thinking of making this for my son’s birthday for our at home family party. My son and niece are still younger kids( under 12). Di you add the coffee mixture to the cake mixture? I’ve seen on another channel, because this chef had kids, instead of using coffee m he just used boiling water. I’d imagine Thst would work just fine as well?

[@nattieruiz7754]

@@dolce616 yeah I have always used the coffee mixture when making it, but if you do it with boiling water let me know how it turns out! Would be good to know 😊

[@_tbh]

hii... where did u find the list of ingredients?

[@fareenaalam7572]

I am a complete novice at baking but picked up the courage to try this recipe. I forgot to bloom the cocoa (added directly to dry ingredients by mistake) but the cake turned out STUPENDOUS. No one paid me to say this - this is the most delicious chocolate cake I have ever eaten. Thank you for the detailed recipe and video!

[@beatrizsandoval4395]

Did you make the frosting also? Please tell me if it’s good or just okay?

[@fareenaalam7572]

Yes I followed the recipe closely, including the frosting. It's delicious, chocolatey but also feels light.

[@beatrizsandoval4395]

@@fareenaalam7572 Thanks for replying. Do you think it would be good if I add raspberry to the layers? I love chocolate and raspberry combined. My birthday is next Thursday so I want to make it.

[@RoyalPineapple-dk2vg]

@@beatrizsandoval4395 did you add the raspberries? Even as decoration on top? Raspberries go will with Chocolate/classic pairing. HaPpY Belated Birthday btw, saw your comment was 8 months ago-hope you’re enjoying your new B-Day year so far! :)

[@marycain7424]

My Hungarian mother’s buttercream included a homemade pudding. When I lived in Germany during the 80’s my German landlady, who was locally famous for her baking, made frosting the same way. Less butter, less sweet, and just delicious!

[@kjdude8765]

It's called a German Buttercream frosting. Makes a great frosting.

[@kjdude8765]

Guess I should have watched the video

[@quiquetall]

When I was a child, in the 80s, there was a book of cake recipes that my mother had bought with the fashion magazine Burma (German I think?). Almost all cake recipes included a forsting in which either a pudding was prepared or a boxed pudding was used, and then the butter was added. I never dared to make a frosting of this type, but now that you mention that, I realize that all the pastries in that area of ​​Europe are handled in this way. Love it!

[@marycain7424]

@@quiquetall i heard somewhere (some youTube video) that the german buttercream is not as stable as the others. i never found it a problem.

[@martika14]

One of the few recipes we have from my great-grandfather, who was a Hungarian pastry chef, is a hazelnut torte with a chocolate frosting. The frosting kind of has the same roots as this German buttercream, but... amped up a bit: there's no flour, just the dutch-processed cocoa, sugar, and water, and eight, count 'em, *eight* egg yolks (the whites go in the torte). The other difference is that you cook the pudding until it's way past pudding stage and well into thick goop territory, otherwise known as "egads my arms hurt".

[@ioanaalina5583]

Every year, for my birthday, my mother would make a little Joffre chocolate cake. She only had one pan, small and heart-shaped, and she baked the layers one by one. It took her at least half a day to make, bless her, and my favourite part was that I got to clean the chocolate cream off the spoons and the bowl 😂 This cake reminds me a lot of that, it probably tastes amazing and has great texture!

[@kathleenstetler609]

thank you. how nice.

[@gabriellewhite6194]

I’ve made this one three times! It’s amazing and the frosting is in my opinion the best part! The most important step I’d say is to not over cook the cake, it can get really dry if you over do it so you have to pay attention to that

[@jovannigerosa6735]

happy veterans day!

[@danielamoran879]

Can you make it a day ahead of time ?

[@gabriellewhite6194]

@@danielamoran879 definitely the best way to do it if you are well prepared and not a procrastinator like me lmao, you can just wrap up the cake layers in Saran Wrap and refrigerate / freeze them and just take them out when you’re ready to use them!

[@dahjiat.8562]

@@danielamoran879most cakes can actually be wrapped and left out at room temp when they’re not iced yet. if you choose to refrigerate (makes it easier to frost), i would use a simple syrup or milk brushed on the cake before frosting for moisture since refrigerating dries the cake out :)

[@kathleenstetler609]

​@@dahjiat.8562thank you

[@JoejoeReference]

What I like about this cake is that despite the outward appearance of a very rustic and rough looking frosting, once you cut into it, you see these flawless and meticulously even layers that are no doubt the work of a perfectionist. I just think that it speaks a lot to who Claire is as a person

[@jovannigerosa6735]

happy veterans day!

[@CockatooDude]

It speaks to using the same standardized cake pans for all three layers.

[@adamax08]

This is why I like Claire and her content. She has this deep bag of knowledge about baking and can scientifically explain why she chose to do what method. Shes the baking goat!

[@jovannigerosa6735]

happy veterans day!

[@miniroo612]

Her, Sohla, Brad, and Morocco were the legends at BA.

[@tylerdavis5701]

She wasn't the first to do any of this, or the first to scientifically analyze the ingredients or their interactions

[@adamax08]

@@tylerdavis5701 So? I didn't say she's the only one or the first one who does this. So what's your point then?

[@babygirl81069]

She is so thorough and detailed with her demonstration. I love her videos. ❤

[@jovannigerosa6735]

happy veterans day!

[@512bb]

I stumbled upon this video, thinking here we go again another best ever cake, but something made me watch. I say this as the owner of a 50 year old nationally awarded dessert company...Clair is a professional in every sense of the word. Certain things she referred to were a dead give away she understands the craft with real depth. Reverse creaming, such an under utilizesed mixing technique, cake flour, creme frechie / sour cream & COFFEE, confirmation of a baker that know's chocolate. Although chocolate & cocoa powder are fairly common in cake recipes, there is a real benefit to the "less is more" approach in the cake layers. Think of the cake layers as the canvas, texture, moister, crumb, mouth feel being at the forefront. The real chocolate punch coming from the frosting. My go to chocolate frosting is pure ganache but Clair's German butter creme would be superb. Although I am not a hugh fan of the common meringue based butter creams, the German style is terrific. Great baking is a bit tricky because it isn't just an art but a science. Clair not only understands her craft but is a superb teacher as well, I salute you Chef!

[@goldacristine]

Claire and these recipes are making me so happy! I love her teaching style and the filming.

[@Victim2SuJu]

Just finished making this cake. I just want to say thank you, Claire! I just bought your book because of the "no just cooks" part; that's like my whole identity - just cooking - cuz baking has discouraged me SO much. I've challenged myself to bake everything in the book at least once.

[@CatherineFoster-n8e]

Ok I never comment but I had to come back to this video to comment. I have tried every chocolate cake recipe under the sun…… they’re always too crumbly, dry, or lack in flavor. This is truly the best. Perfect in every way. Flavorful, soft, stable. Now, my go-to recipe Thank you so much Claire !!

[@weijeeooi4084]

I made this recipe for this Father's Day. It taste good! The cake is moist and sure even just taken out from the fridge it doesn't taste hard and dry, instead it is very moist and soft and very chocolaty. The buttercream is also tasty, chocolaty, and has a silky smooth texture.❤

[@KristaHolden]

The level of description of each step and why - is absolutely perfection!

[@markwpatterson]

I had a craving for some chocolate cake. I normally just use a box mix. But I thought I'd give this recipe a try. WOW! Just WOW! This is by far the BEST chocolate cake I've ever made AND eaten. Incredibly moist & that FROSTING! OMG. I used 'salted butter' so the salt content was a bit high but even with that, this cake was amazing. Next time I'll use unsalted butter OR just cut back on the salt. I do love salt (more than usual) though added to sweets. I must say, this is NOT an 'easy' or 'quick' recipe. But it's worth the time & effort! Thanks for sharing this. It's a keeper & will be part of my 'repertoire' when it comes to baking.

[@LynnZollner]

I’m a fairly seasoned baker, and I rarely leave reviews on anything, but I made this cake over the weekend and it’s FANTASTIC!! Amazing! Delicious! Every one of my guests just raved about how delicious it was & asked when I’d be making it again. I’m a Claire Saffitz fan girl & I love & appreciate the way she breaks down the recipe. MAKE THIS CAKE!! It’s 🔥🔥🔥

[@amymuy6677]

Just made this for my daughters 2nd birthday. Seriously one of the best chocolate cakes I have ever made. It baked beautifully, the cake was perfectly moist and the flavor was deep chocolate without being too sweet, (I filled mine with marshmallow fluff)

[@beatrizsandoval4395]

My birthday is next week and I’m searching for the best chocolate cake to bake at home.

[@thisispeacefull]

My birthday is in December and I always bake my own cake. This is definitely the recipe I’m going to try! It looks so perfectly balanced and pretty approachable. Thank you, Claire. 🎉

[@suncatcherone3995]

Happy Birthday from NC

[@jovannigerosa6735]

happy veterans day!

[@josianemukasa3434]

Happy birthday 🎉 same my birthday is in December 27th can t wait to try this cake

[@beatrizsandoval4395]

Did you make it? My birthday is next month and I want to make the best chocolate cake ever.

[@josianemukasa3434]

​@@beatrizsandoval4395 yes i made the cake and it was delicious

[@jdshort]

This is one of the best cooking videos on the entire Internet. ❤

[@mikki_s1100]

Made this for my family for thanksgiving. First time making a layer cake. It was time intensive but not to difficult! Having the video tutorial made it so much easier for me, I felt assured that I was doing it right. Thanks Claire, it turned out great, and It’s delicious!

[@thestudentcafe]

The most professional cake making demonstration on KZbin. Absolutely brilliant. Very, very nice presentation. Came across as totally natural.

[@davidinwashington]

Absolutely beautiful. I always feel like I could bake anything after watching Claire explain it first.

[@letjoanin]

I have a somewhat similar recipe for chocolate layer cake that I've made many times, with varying results. It was fascinating to watch you go through the steps and show me how to do it CORRECTLY! It seemed like you and I were alone, and you were telling me everything I've ever wanted to know about making a cake. I found myself hanging on your every word! Thank you so much for this!

[@jovannigerosa6735]

happy veterans day!

[@JJ-rv4lq]

One of the best chocolate cake recipes i ve come across with great attention to basics thats so well explained.. Thanks Claire

[@KarolinaLewandowska-w5z]

Nie możemy się doczekać, aby cieszyć się nowymi kulinarnymi arcydziełami!

[@MarcyPeter-m7i]

you are a gift to others....so gorgeous, as you are as well. Thank you for this moment in cooking a stunning cake.

[@jovannigerosa6735]

happy veterans day!

[@tereservsherman4318]

I haven't tried the cake itself, I just made the buttercream to use as frosting for a different cake. It is absolutely intense, great flavor if you only eat a tiny bit, but way too much otherwise. So I ended up adding whipped cream from two cups of heavy cream (and 1/2 c granulated sugar) to tone it down a bit. That definitely helped but it still is quite strong. Very buttery. It is delicious now since I didn't use a very thick layer of it plus a different mild vanilla filling inside the cake. Having said that, I definitely will be saving other recipes from Claire, she is an amazing instructor and a highly skilled baker. This filling was just a bit much for us, is all. Much love to Claire!

[@uncletigg1862]

This is absolutely the best chocolate cake recipe I've seen. Thank you so much for sharing your work, I really appreciate it.

[@MalodorousYeti]

Things I learned from making this recipe (besides how to make a cake and frosting from scratch): Parchment paper circle trick How and why to bloom cocoa How to make pudding What a crumb coat is Thanks Claire!

[@clarebeelman9691]

So glad to see that the difficult nature of stopping smoothing frosting affects even Claire!

[@jovannigerosa6735]

Happy veterans day!

[@juliannareeves3293]

I had friends over a couple months ago and I made this cake. It was a huge hit! Now my toddler asked that I make it for his birthday tomorrow too! The only difference is that I use a lighter whipped frosting because it’s just sooooo rich with the frosting recipe included.

[@bth5202]

I'm here for Claire! Love her content and it's so fun to see her in a professional set again. I miss her in the BA test kitchen.

[@jovannigerosa6735]

Happy Veterans day!

[@frapatch]

This cake is AWESOME!!!! I made 2 x 10" layers and it turned out perfectly. The frosting is divine!!!! Please give it a go, you won't be disappointed.

[@whippedkream11]

I love how you explained. You really know what you're talking about and your clean with what you say. Thank you. It was so enjoyable watching.

[@galaxy_mosaic3587]

realized that what I like about Claire's explanations of her process is that it sounds scientific. and I guess with baking, it is so precise that it is somewhat scientific. but I like do understand why something works or is important.

[@traviswalden3151]

Exactly like I need to know why somethings in a recipe so I don't question it

[@kirblar]

Baking and desserts are extremely scientific relative to savory courses, which is why attempts at doing Top Chef/Chopped type shows for desserts haven't worked out, the discipline doesn't mesh with improv.

[@jovannigerosa6735]

Happy Veterans day!

[@jimdavidson3345]

Unlike many video recipes, this is one I feel as though I can tackle with a great deal of confidence - because I have been given a boatload of information and demonstration. Thank you so much. Your cake looks and sounds heavenly; I can’t wait to create this as a gift for family and friends. Patricia

[@jakubbraun1041]

Yeah, Id really love to know how you can make a cake with confidence from a vodeo recipie that doesent mention how much of the ingredients youre supposed to use at all.

[@inamib.9786]

@@jakubbraun1041the recipe’s in the description

[@ME-wc3px]

Can I say this: I love your pink KitchenAid - it’s just so cute 💕✨🤗

[@Sassa328]

Those cake scraps are the all time best chef's treat, so moist and gooey. Great memories from my childhood :)

[@jovannigerosa6735]

happy veterans day!

[@shubhambagchi7865]

The most beautiful piece of cake making,no that ain't no cake that is a gift,I want to say thank you,love this recipe!

[@jovannigerosa6735]

Happy veterans day!

[@sonyabarkwell6077]

I watch your channel and love how you explain everything and easy to understand,I have been baking all my Adult life,well actually started when I was 13years old and I am still learning!Thanks for all you do!Love from Canada Ontario.

[@jovannigerosa6735]

happy veterans day!

[@annitanastou4839]

I don't usually comment but after a lot of trys the last years I tell you that is the best cake I have ever tried, easy and not too sweet!!! The buttercream for me is fire🔥

[@jovannigerosa6735]

happy veterans day!

[@Jay.1106]

I was just wishing for a Chocolate cake recipe from Claire and bam it dropped today! Wishes do come true♥♥

[@jovannigerosa6735]

Happy veterans day!

[@FigaroHey]

I remember a chocolate cake recipe from the Hershey's can that was excellent. It also used hot water in the recipe (I made it into hot coffee, of course). Very moist, light cake, with great flavor. This recipe reminds me of that one.

[@ayylexia28]

I made this recipe for thanksgiving. Everyone loved it. I used sour cream as substitute and I used fine pastry flour instead of cake flour and it came out perfect. The only thing I would like to modify in the future is the saltiness and sweetness. My palette doesn’t like too sweet or salty. And I found this salty.

[@KTK-mp7iw]

What kind of salt did you use?

[@katsaras1]

Thank you so much for specifying "Not an electrician" at the begginning. I was actually here to get some electrical advices on Chocolate Cakes! Thank God I didn't waste my time! ❤

[@elizanikolaou3792]

mono enas Ellinas tha ekane tetoio sxolio sto koritsi!!! xaxaxa

[@nathanp2007]

Love it. I really hope we can get more of these "go-to" high quality but low (or mid-low) technique and unique ingredient cake recipes. I'd love to have a playlist of go-to recipes for all sorts of cakes, cupcakes and so on that aren't insane like say on SeriousEats (love the site) where the investment (time, technique and ingredients) is just too advanced for what I'm wanting to end up with. I just want a cake for family or friends, not to win first place at a county bake off or something. Personally if I was to make this cake I'd love for one of the layers to substitute the chocolate buttercream for something like cherry or black/raspberry filling. I just love that mixture of chocolate with fruit filling like that rather than all chocolate cake plus all chocolate buttercream. Just like a vanilla cake with strawberry filling or lemon filling.

[@daveprice5911]

Try maybe going in a sachertorte direction and incorporate apricot jam in it

[@jovannigerosa6735]

happy veterans day!

[@user-wj2sq6nk6l]

The cake is easy to make and is delicious. The cake is moist, and the frosting is so smooth and pudding.

[@LucasTheDrgn]

I made a layer cake from a box for my boyfriend's birthday this year, first time trying it and it turned out alright, I'm glad I was able to intuit about half of the technique for assembling it, I'll have to try the full recipe and the tricks I missed for next year! Definitely seems like something accessible but still wonderful.

[@mrtodd3620]

Cooks shouldn't feel bad about box cakes. If you can doctor the box cake with additional pudding and other addins, it can be a very reliable member of your repertoire. It has just the right amount of chemicals to give you consistent results. I would make Claire's cake too, for a special occasion.

[@jovannigerosa6735]

happy veterans day!

[@suri4Musiq]

The color grading of this video is next level!

[@dsddala467]

I really want a rich, moist, dense cake like my Aunt Cake (Kate, only I thought her name was "Cake," because she baked the best cakes for me for every single silly holiday and birthdays!) made in the 1970's. I think she used either evaporated milk or sweetened condensed milk in the recipe and her frosting tasted so good. I have never had another cake like it. It was like eating a meal.

[@stillpickinganame5350]

Amazing video. She explains everything in a very comprehensive and nice to hear way❤

[@jhwheuer]

My grandfather was a German baker. He sorted his eggs by week on shelves to ensure the right egg texture was used… loads of insights, even in how to stack eggs on shelves. 😊

[@jovannigerosa6735]

happy veterans day!

[@chuckdude4376]

In less than 3 minutes, Claire unlocks a mystery that's plagued me when baking cakes. That trick with the parchment is frickin' genius.

[@shiraleeana]

It’s the first time I’ve seen the parchment trick, it’s great!

[@joesantamaria5874]

Ina does it, too. Jeffrey’s favorite trick. Well, almost.

[@jovannigerosa6735]

happy veterans day!

[@bermei5187]

My birthday is soon. I haven't baked a cake in so long. I will be making this for myself. Hopefully I can make this just as good with a hand whisk.

[@cindyatwood7144]

I absoutely love, Love, LOVE the detailed explanations. I learned so much and have been baking and decorating cakes for decades!! Thank you - this was fabulous!!!

[@beetroot48]

Such an excellent chocolate cake recipe. Claire, you know what you’re doing and I so appreciate your step-by-step presentation. ❤

[@jovannigerosa6735]

happy veterans day!

[@stedybeets2132]

Hello.... just saw this and thought I might try it after watching the video. Clicked the link to get recipe. Then I read the instructions for the buttercream. In latter part of step 8 it goes: immediately scrape pudding over the chocolate in the stand mixer bowl. The procedure in the video is somewhat different where saucepan taken off heat and placed on a towel. Then chopped chocolate in a small bowl is added to the saucepan then folded into the pudding etc ... I'm not a professional baker, just like learning different ways to do things. The video was great and I will try out the buttercream. Thanks ! two thumbs up !👍👍

[@kt2906]

I just made this cake. It’s absolutely gorgeous and so freaking delicious. I can’t wait to make it again!!!❤

[@AzaleaSprouts]

I love this recipe! The chocoholic in me is smiling :) I did something interesting because I had some leftover Guinness beer in my fridge. I substituted out the coffee for the same amount of simmered Guinness and had great results!

[@jovannigerosa6735]

happy veterans day!

[@floraluxla]

Obsessed with Claire and so excited to try this recipe! Thanks NYT Cooking! 💕

[@jovannigerosa6735]

happy veterans day!

[@andreav6048]

This looks so good. Wonderful demonstration and instructions!

[@cdnsoul5808]

I baked this following as precisely as I could Claire's instructions with much success with one exception, well maybe 2. I double the chocolate icing (I adore chocolate) and split each 3 layers of cake in to 2, horizontally and spread the icing in between each one. WOW, I loved the result and it is so impressive that when I bring it to my family's gathering, every body wants a piece of it before eating the actual meal.

[@jovannigerosa6735]

Happy veterans day!

[@linasmadi2150]

Allow me to say this is the smartest, most delicious frosting I ever made!! Really! Thank you so much genius ❤

[@sg777sg]

What an incredible job. So well thought out and explained. Thank you.

[@jovannigerosa6735]

happy veterans day!

[@lindaglover3321]

As a pastry chef I love your recipe and your easy style. Thank you

[@rachelmoglen4532]

A misplaced audio file at 12:12 😅

[@NYTCooking]

Good catch, thank you! The issue has now been fixed.

[@morderne]

🎉I made this cake Sunday July 21, 2024. It was easier to follow the video vs the recipe. I used the recipe for the ingredients & measurements. I made a mistake during 'mise en place', for the buttercream, I forgot I added the salt into the sugar and added another measurement. 😢 I tried to counter by adding more cream franchie and sugar. The butter cream came out a bit saltier than the recipe but it was still quite nice - 'salted- chocolate butter cream'. Best cake I have every baked, everyone loved it!!! Thank you❤❤❤

[@MHHamm]

Love this so much. Going to bake next week for my birthday (I always bake my own so I get exactly what I want, and I love baking). If you bake a lot, just order parchment rounds that fit your pans.

[@TheBLGL]

I’m glad I’m not the only person who bakes my own birthday cake! 😂 I don’t even really celebrate my birthday, but I love cakes

[@MHHamm]

@@TheBLGL me too... It's just an excuse to eat good cake! Ha!

[@jovannigerosa6735]

happy veterans day!

[@minicakesstories3643]

The detail on these cakes is just stunning! 🌟🍰

[@audreyyan9170]

oh my god do I love NYT cooking with the jazz and the recipes 👩‍🍳😘

[@SoujuBhat]

Love love love Claire! These videos are so detailed and its just amazing! Keep making more of these with her please!!

[@truirf]

Just made this and it exceeded my expectations. Thanks.

[@jovannigerosa6735]

Happy veterans day!

[@jeremiahsanders1103]

Claire I love you! Whatever you are going through, just know that we care. I wish just the absolute best! I hope you find relief from any stress, pain, or anxiety you are going through. Life is hard, I just wish you the pursuit of and finding of peace. Much love! -Josh

[@jovannigerosa6735]

Happy veterans day!

[@clauzingc51]

Just the best video of a chocolate cake. Clear explanation and very doable. 🎉

[@jovannigerosa6735]

happy veterans day!

[@wsckky]

love the detail on assembly and frosting the cake

[@callioscope]

I ❤ a cocoa chocolate cake. I ❤ a Claire recipe (her carrot cake from cookbook #1 is the best), but have only made egg white buttercreams, so an egg yolk buttercream will be fun to try. Looks like it will be amazing.

[@jovannigerosa6735]

happy veterans day!

[@annsidbrant7616]

Thank you, Claire, your chocolate layer cake looks amazing!

[@0oYCRo0]

This is off topic but, I've seen videos of Claire before and I must say that, after a looong time not seeing any of her videos, she looks so much happier and vibrant. Like she's in a better place, I don't know. It's nice to see. The cake looks delicious, also.

[@jovannigerosa6735]

happy veterans day!

[@tanderson9115]

Made the cake for Thanksgiving, it was a huge hit👍🏼👍🏼. THANK YOU CLAIRE❤

[@HarryCopperPot]

I'm so glad to see Claire in a professional kitchen again.

[@MrXperx]

I baked this on my wife's birthday. It turned out quite well. My first time baking a cake.

[@Mangio-GourmetChannel]

This tutorial is awesome! As a cooking enthusiast, having cooking channel, I appreciate your effort in teaching new recipes

[@jovannigerosa6735]

happy veterans day!

[@salmasb9109]

I made it yesterday for my friend, it is so SO GOOD 👌🏾👌🏾👌🏾 thank you !!!

[@jovannigerosa6735]

Happy veterans day!

[@fredrichardson9761]

That is awesome - it looks amazing and looks like it tastes amazing. I've been looking for a cake recipe just like this - very chocolatey but no overwhelming with a light fluffy chocolatey frosting. That really does look like "the one"! 😁👍

[@jovannigerosa6735]

happy veterans day!

[@margaretrash2914]

I made this cake today, and I have to say as someone who does not generally care for chocolate cake, this was fabulous. One word to the wise, though; be careful with the frosting. I misread the ingredients and didn't have enough high quality chocolate bar for the recipe, so I made up the difference with some low quality chocolate that was leftover from Easter. It didn't ruin the frosting, but it certainly didn't do it any favors.

[@seriliaykilel]

Stop the presses!! A Claire best chocolate cake recipe!?!?!? Perfect to bake this weekend!

[@jovannigerosa6735]

Happy veterans day!

[@christinegivens9048]

Amazing! I’m a professional cake maker and I learnt a thing or two here. Thank you! What a refreshing presentation style too. Loved it. ❤

[@Rime_in_Retrograde]

Thanks for this! Great explanations ♥ I made a chocolate cake about a week ago and it was aggressively meh, so I definitely want to try this one.

[@jovannigerosa6735]

happy veterans day!

[@SourdoughBrandon]

If you use cake strips, you don’t have to level the cake! The layers will bake evenly and flat every time 👍

[@suzylovesmambo]

I'm always surprised that bakers, who use every other little trick and hack to optimize their baking, don't use cake strips!

[@Lisa-lisa-lisa-lisa1]

Cake strips are a gadget that most people don't have at home and this recipe is supposed to be for everybody to try at home

[@SourdoughBrandon]

@@Lisa-lisa-lisa-lisa1You can also make DIY cake strips with aluminum foil and towels. IMO, much easier than leveling off a cake which I think is scary and messy for a lot of home bakers!

[@SourdoughBrandon]

@@suzylovesmambothey make a huge difference and I wish someone had told me about them years ago!

[@jovannigerosa6735]

Happy Veterans day!