Ah, Thanksgiving! It’s that magical time of year when families come together to share a feast filled with love, laughter, and of course, delicious food. For me, the highlight of any Thanksgiving celebration isn’t just the turkey or the sides; it’s the dessert! And let me tell you, my *thanksgiving chocolate cake* is the ultimate centerpiece! Rich, moist, and decadently chocolatey, this cake has a way of stealing the show. Trust me, when you place this beauty on the table, it becomes the star attraction! Everyone gathers around, eager for a slice, and it just makes my heart swell with joy. So, let’s dive into the recipe and create some sweet memories this holiday season!
Ingredients for Thanksgiving Chocolate Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
How to Prepare Thanksgiving Chocolate Cake
Let’s get started on this dreamy *thanksgiving chocolate cake*! Follow these steps, and you’ll have a chocolatey masterpiece ready for your holiday table in no time.
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab two 9-inch round cake pans and grease them with butter or cooking spray, then dust them with flour. This will ensure your cake slides out easily after baking—no one wants a cake disaster!
Mixing the Ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix those dry ingredients well! Then, add in the eggs, milk, oil, and vanilla extract. I like to mix this on medium speed for about 2 minutes until everything is well combined. Finally, stir in that boiling water—it’ll make the batter super smooth and rich!
Baking the Cake
Now it’s time to pour the batter evenly into your prepared pans. Pop them in the oven and bake for 30-35 minutes. To check for doneness, simply insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. The smell wafting through your kitchen will be divine!
Cooling the Cake
Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This step is crucial because it helps prevent the cake from becoming soggy. Plus, once they’re cool, you’ll be ready to frost them with your favorite chocolate frosting—yum!
Tips for Success
To ensure your *thanksgiving chocolate cake* turns out perfectly, here are some of my tried-and-true tips! First, make sure all your ingredients are at room temperature before mixing—this helps create a smoother batter. Don’t forget to measure your flour correctly; spoon it into the measuring cup and level it off with a knife for accuracy. If your cake domes a bit while baking, just trim the tops flat once cooled. Also, be careful not to overmix once you add the wet ingredients; a few lumps are okay! And remember, patience is key—let it cool completely before frosting to avoid a melty mess. Happy baking!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients you use and how you prepare this cake. However, here’s a general idea of what to expect per slice: approximately 350 calories, 15g of fat, 30g of sugar, 5g of protein, and 50g of carbohydrates. Always feel free to adjust ingredients to fit your dietary needs, and enjoy every bite of this scrumptious *thanksgiving chocolate cake*!
Why You’ll Love This Recipe
- Incredibly moist and rich chocolate flavor that melts in your mouth
- Simple ingredients you probably already have at home
- Perfect for holiday gatherings—everyone will be asking for seconds!
- Easy to make, even for beginner bakers
- Pairs beautifully with a variety of frostings and toppings
Serving Suggestions
When it comes to serving my *thanksgiving chocolate cake*, the possibilities are endless! I love to pair it with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream for that perfect contrast. You can also add a sprinkle of chocolate shavings or a drizzle of caramel sauce to elevate the presentation. And don’t forget about fresh berries—raspberries or strawberries add a lovely tartness that balances the richness beautifully. Enjoy every delightful bite!
Storage & Reheating Instructions
To keep your *thanksgiving chocolate cake* fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. When you’re ready to enjoy it again, gently warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold—either way, it’s delicious!
FAQ Section
Can I substitute the cocoa powder? Absolutely! You can use Dutch-processed cocoa for a deeper flavor, but be mindful that it may slightly alter the taste. Just ensure it’s unsweetened.
What if my cake sinks in the middle? Oops! This can happen if the cake is underbaked or if too much air is incorporated while mixing. Make sure to check for doneness and avoid overmixing the batter.
Can I make this cake ahead of time? Yes! You can bake the cake a day in advance. Just wrap it tightly in plastic wrap once cooled and store it at room temperature until you’re ready to frost and serve.
What frostings pair well with this cake? My favorite is a rich chocolate ganache, but cream cheese frosting or a simple vanilla buttercream are also delightful options. Get creative!
Is this cake suitable for freezing? Definitely! Wrap each slice in plastic wrap and store in an airtight container. It can be frozen for up to 3 months—perfect for those last-minute dessert cravings!
Print
Thanksgiving Chocolate Cake: 5 Steps to Pure Bliss
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist chocolate cake perfect for Thanksgiving celebrations.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients.
- Mix on medium speed for 2 minutes.
- Stir in boiling water until well combined.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Notes
- Store leftovers in an airtight container.
- This cake pairs well with chocolate frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: thanksgiving chocolate cake
