The Simple Trick for the Best Chocolate Cake, According to a Pro Baker

A chocolate cake can be the perfect dessert for any occasion (birthday parties, an anniversary, a random Tuesday). While mixing the batter correctly is crucial, there’s one other key component to baking the best chocolate cake. It’s all about how you prep the baking pan.

Why Prepping a Cake Pan Is Important

Many recipes call for greasing a cake pan before you begin prepping the batter. Often, the recipe suggests using cooking spray or buttering the pan and then dusting it with flour. This step is what helps to prevent the cake from sticking to the pan while baking. Without this step, your cake will likely break into pieces when you try to remove it from the pan. However, this strategy isn't ideal for chocolate cake.

How To Prep a Pan for Chocolate Cake

So what’s the best way to do it? With a chocolate cake, turn to cocoa powder for the most delicious results. 

While buttering a cake pan and dusting it with flour is a go-to method for many cakes, swapping the flour for cocoa powder is the best tip for a chocolate cake. Plus, you’re using cocoa powder for the chocolate cake batter, so it’s already out on the counter. This will help alleviate any white streaks from the flour contrasting against the baked chocolate cake. The easy swap also amps up the flavor. 

First, use softened unsalted butter for greasing the cake pan. Spread the butter along the bottom and up the sides of the pan. To do this, use a silicone brush, a piece of parchment paper, or simply use a torn-off piece of the empty butter wrapper like my mom always taught me to do. 

Once the pan is buttered, dust it with cocoa powder. Move the cocoa powder all around the pan, ensuring the bottom and sides are coated, and then tap the pan lightly to shake off the excess. Now, it’s ready for the cake batter. This tip can be used for any type of cake pan, whether you’re prepping a 9-by-13-inch pan, two round cake pans, or baking a bundt cake. 

Other Tips for Baking Chocolate Cake

• Sift your dry ingredients: Cocoa powder has a tendency to clump, along with other chocolate cake ingredients like brown sugar and all-purpose flour. Run the dry ingredients through a sifter for the smoothest cake batter. No sifter? Use a whisk to help in a pinch. 
• Add coffee or espresso powder: Enhance the flavor of your chocolate cake tenfold with one simple upgrade. If the recipe calls for water, use cold or room temperature brewed coffee instead. Alternatively, you can add one to two teaspoons of espresso powder to the dry ingredients. The coffee essence works to make the chocolate notes in the cake deeper and richer. 
• Top it off: A chocolate cake with excellent moisture and great flavor can easily stand on its own. However, it can be enhanced with a topping. Pair chocolate cake with chocolate frosting, lighten it up with whipped cream, or go bold with peanut butter frosting.