Cheesecake Factory Chocolate Cake Recipe
This Cheesecake Factory Chocolate Cake Recipe filled soft rich cake just like the original. The layers are wet and smooth and it is perfect to use during parties or other special events.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup oil
- 1 teaspoon vanilla
- 1 cup hot water
- Chocolate frosting
- Optional chocolate chips
- Optional chocolate shavings
Instructions
Prepare your pans
- Grease the cake pans and place parchment paper at the bottom to make the cakes easy to remove.
Preheat the oven
- Turn on the oven to 350°F so it gets hot and ready for baking.
Mix dry items
- Put flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl and mix well.
Add wet ingredients
- Put eggs, milk, oil, and vanilla in another bowl and mix until smooth.
Combine both mixes
- Slowly add the wet mix into the dry mix and stir until the batter is smooth.
Add hot water
- Add hot water and mix gently until the batter becomes thin, shiny, and smooth.
Fill cake pans
- Pour the batter into the cake pans and try to fill each pan evenly.
Bake the cakes
- Place the pans in the oven and bake until the cakes are soft and firm in the middle.
Cool the cakes
- Take the cakes out and let them cool on a rack until fully cool.
Remove from pans
- Carefully remove the cakes from the pans so they do not break.
Prepare frosting
- Use store-bought frosting or make your own with cocoa, butter, sugar, and milk.
Trim the tops
- If the cakes rise a lot, cut the tops gently to make them flat.
Frost the first layer
- Place the first cake on a plate and spread thick chocolate frosting over the top.
Add second layer
- Put the second cake layer on top and press lightly so it sits flat.
Frost the whole cake
- Cover the top and sides of the cake with smooth chocolate frosting.
Add toppings
- Add chocolate chips or chocolate curls for extra taste and decoration.
Chill the cake
- Place the cake in the fridge to make the frosting firm.
Slice the cake
- Cut the cake gently with a clean knife for nice slices.
Serve fresh
- Place each slice on a plate and enjoy the rich, chocolatey layers.
Store leftovers
- Put leftover cake in a sealed box to keep it fresh and soft.
Notes
- Use room-temperature eggs.
- Use hot water for a soft and shiny batter.
- Do not overmix the batter.
- Use good cocoa powder for better taste.
- Chill the cake before cutting.