kim chi baking powder

HOMEMADE CHOCOLATE CAKE

Let them indulge in cake! As a chocolate lover, I can’t resist a delicious slice of chocolate cake. This moist, homemade chocolate cake is simple to make and absolutely divine. Top it off with some homemade chocolate buttercream frosting, and you’ll have a chocolate cake that’s simply irresistible. If I can do it, so can you—let’s get baking!

EQUIPMENT

  • 2 (9-inch) cake pans (or a 9×13 inch pan)
  • Cake spatula
  • Whisk
  • Bowls
  • Cooling rack
  • Spatula
  • Hand mixer or wooden spoon
  • Parchment paper

INGREDIENTS

Chocolate Cake Batter:

  • 2 cups cake flour (or all-purpose flour) – 240g
  • 2 cups granulated sugar – 400g
  • 3/4 cup unsweetened cocoa powder – 75g
  • 2 tsp baking powder – 8g
  • 1 1/2 tsp baking soda – 7g
  • 1 tsp salt – 5g
  • 1 cup milk (whole, 2%, 1%, almond, etc.) – 240mL
  • 1/2 cup oil (canola, vegetable, coconut, etc.) – 120mL
  • 2 large eggs
  • 2 tsp vanilla extract – 10mL
  • 1 cup very hot water – 240mL

Chocolate Buttercream Frosting:

  • 1 1/2 cups unsalted butter (softened) – 340g
  • 1 cup unsweetened cocoa powder – 100g
  • 5 cups powdered sugar (confectioner’s or icing sugar) – 600g
  • 1/2 cup milk (whole, 2%, 1%, skim, etc.) – 120mL
  • 2 tsp vanilla extract – 10mL

INSTRUCTIONS

  • Preheat your oven to 350°F (176°C). Then, whisk together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt), making sure to break up any clumps of cocoa powder.
  • Add the milk, oil, eggs, and vanilla extract. Use a wooden spoon or hand mixer to blend the ingredients together. The batter will be quite thick at this point.
  • Gradually add the hot water, mixing on low speed until it’s fully incorporated. The batter should now be more liquid—this is perfect. Use a spatula to scrape down the sides.
  • Prepare your cake pans by greasing them with butter or shortening, making sure to coat the entire surface. Sprinkle about a tablespoon of flour into each pan, then tap the pans to ensure an even coating. Tap out any excess flour. You can also use a 9×13 inch pan if preferred.
  • Pour the batter evenly into both cake pans and bake for 30-35 minutes at 350°F (176°C). Check for doneness by inserting a toothpick into the center—if it comes out clean, your cakes are ready.
  • Let the cakes cool for about 10 minutes. Use a cake spatula to gently loosen the edges, then turn the pans over to release the cakes. Allow them to cool on a rack for another 20-30 minutes. For easier frosting, wrap the cooled cakes in plastic wrap and chill them for 2 hours or overnight.
  • Now, let’s make the frosting! In a large bowl, cream together the softened butter and cocoa powder using a hand mixer. Add the vanilla extract, then gradually add the powdered sugar, mixing well after each addition. Scrape the bowl as needed.
  • Add 1/3 of the milk and mix until you reach your desired consistency. If you prefer thicker frosting, leave it as is. If you want it thinner, add the remaining milk in increments until it’s just right. You may not need all the milk.
  • To frost the cake, use a cake spatula or butter knife. To keep your cake board or pedestal clean, place four strips of parchment paper around the base, forming a square. This will catch any frosting drips. Place a dollop of frosting in the center to “glue” your bottom layer of cake in place.
  • Add the first cake layer, frost the top, then add the second layer and frost the entire cake. Carefully remove the parchment paper and chill the cake to allow the frosting to set, or serve right away.

Enjoy your delicious homemade chocolate cake!

VIDEO

GLUTEN FREE ARTISAN BREAD

That sounds like an incredible gluten-free bread! The texture of artisan bread can be difficult to replicate without gluten, so it’s awesome to hear that this one is so successful. Do you have the recipe or any tips for making it? I’d love to hear more about how you achieved that perfect crust and soft interior!

INGREDIENTS

  • 3 cups (420 g) Kim’s gluten-free bread flour blend
  • 1½ teaspoons xanthan gum (additional to what’s already in the blend)
  • 1 tbsp (5 g) psyllium husks (or 1 ½ teaspoons psyllium husk powder)
  • 1 tbsp (9 g) instant/rapid rise yeast (not active dry yeast)
  • 1 teaspoon kosher salt
  • 1¾ cups (420 ml) warm water
  • 2 tbsp (26 ml) olive oil
  • 1 tbsp (21 g) honey

INSTRUCTIONS

Step 1: Mixing the Dough

In the bowl of a stand mixer with the dough hook attachment, whisk together all the dry ingredients. Add the honey, olive oil, and warm water. Mix briefly, then knead on medium-high speed for about 5 minutes. Scrape the dough into a cohesive mass using a rubber spatula, cover, and place in a warm, draft-free area to rise for 1-2 hours, or until doubled in size.

Step 2: Refrigerating the Dough

After the first rise, refrigerate the dough for at least 6 hours, or up to 10 days, to allow it to ferment and develop flavor.

Step 3: Shaping the Dough

When ready to bake, remove the dough from the refrigerator. On a floured surface, knead until smooth, adding more flour as needed. Shape the dough into a boule (round loaf) or baguette, ensuring it fits your baking method.

Step 4: Second Rise

Place the shaped dough on parchment paper and cover loosely with plastic wrap. Let it rise in a warm area until visibly puffed (about 30-60 minutes).

Step 5: Baking Methods

  • Baking Steel or Stone: Preheat your oven to 450°F with a baking steel or stone in the middle rack and a shallow pan below. Once the dough has risen, carefully score the top with a serrated knife. Transfer the dough onto the baking steel (or stone) with parchment paper. Pour hot water into the shallow pan for steam, then bake for 30-40 minutes, depending on loaf size.
  • Dutch Oven: Preheat a Dutch oven to 500°F. Carefully lower the dough (with parchment paper) into the Dutch oven, cover, and bake for 40 minutes. Remove the lid and continue baking for 20 minutes to achieve a golden crust.

Step 6: Cooling

Allow the bread to cool completely on a wire rack before slicing, to prevent a gummy texture inside.

NOTES:

This recipe makes 2-3 loaves, depending on size. Store extra dough in the refrigerator for up to 10 days, or freeze for up to 3 months.

You can shape the dough into different types of bread and even use it for pizza!

The bread’s flavor deepens with age, so don’t worry if it ferments a bit longer in the fridge.

Pro Tips:

  • If you prefer to avoid psyllium husks, reduce the water to 1½ cups (360 ml).
  • For high-altitude adjustments, consider slight changes in yeast, water, and salt levels.

Enjoy your freshly baked, gluten-free artisan bread with a perfect balance of crispy crust and soft, airy interior.