Claim Jumper Chocolate Motherlode Cake Recipe
Are you looking for a party-pleasing chocolate cake recipe that’s sure to be a hit? Look no further than the Claim Jumper Chocolate Motherlode Cake. A decadent take on classic chocolate cake, this dessert is sure to satisfy even the most picky of eaters. With layers of rich and moist chocolate cake topped with a creamy frosting, this indulgent treat will have everyone asking for seconds.
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Servings: 5 people
Calories: 349kcal
Equipment
- baking pans
- Whisker
Ingredients
- 3 3/8 cups all purpose flour serving as the main structure of the cake. The flour provides stability and helps the cake hold its shape.
- 3 tablespoons of softened butter bringing a rich and creamy texture to the batter. The butter enhances the flavor and contributes to a moist and tender crumb.
- 1.5 cups vegetable oil ensuring a moist and tender cake with a moist and rich texture. The oil helps to keep the cake moist for a longer period of time.
- 3/4 cup of unsweetened cocoa powder infusing the cake with a deep and intense chocolate flavor. The cocoa powder adds richness and complexity to the overall taste.
- 1.5 cups of boiling water adding moisture to the batter and helping to dissolve the cocoa powder. The boiling water contributes to a moist and tender cake.
- 3/8 teaspoon of salt enhancing the flavors and balancing the sweetness of the cake. The salt helps to bring out the chocolate flavors.
- 3/4 cup of buttermilk providing acidity and tanginess to balance the sweetness of the cake. The buttermilk also helps to keep the cake moist and tender.
- 1.5 teaspoons of pure vanilla extract adding a warm and aromatic essence to the cake. The vanilla extract enhances the overall flavor profile and adds a hint of sweetness.
- 1.5 cups of chocolate chips adding bursts of rich and melty chocolate throughout the cake. The chocolate chips create pockets of indulgence and enhance the chocolate flavor.
- 3 large eggs adding richness and acting as a binding agent to provide structure to the cake. The eggs contribute to a moist and tender texture.
- 2.25 teaspoons of baking powder acting as a leavening agent to help the cake rise and become light and fluffy.
- 2.25 teaspoons of baking soda contributing to the leavening process and creating a tender texture in the cake.
- 1.5 cups of granulated sugar providing sweetness and helping to create a light and fluffy cake. The sugar caramelizes during baking, adding a delicate golden crust to the cake.
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. Beat eggs in a large bowl with an electric mixer until light yellow, about 5 minutes. Gradually add the sugar and mix at medium speed until thoroughly blended.
- In a separate bowl, combine baking powder, baking soda, butter, oil, cocoa powder, buttermilk, and vanilla extract. Mix until well combined. Add the flour and salt to the egg mixture and stir in until just blended.
- Slowly add the chocolate chips and mix on low speed for about 2 minutes. Gradually pour in the boiling water and continue mixing until all ingredients are thoroughly combined. Divide batter evenly among the cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in the pans for 10 minutes, then turn onto wire racks to cool completely. Once cooled, frost as desired.
Notes
- For best results, use room-temperature eggs and butter. Cold ingredients can cause the cake batter to seize up.
- For a light and airy texture, make sure to mix the cake batter for only 2 minutes on low speed. Over-mixing can cause the cake to become dense and tough.
- When adding the boiling water, add it slowly and in a steady stream while continuing to mix. This will help to create an even consistency in the cake batter.