If you’re a chocolate lover, you’re in for a treat with this Portillo’s Chocolate Cake recipe! Renowned for its rich flavor and moist texture, this cake is a favorite among many. Whether for a special occasion or just because, this cake will surely impress.

Nutritional Value

Here’s a quick look at the nutritional information for one slice of Portillo’s Chocolate Cake:

• Calories: 400
• Protein: 4g
• Fat: 22g
• Carbohydrates: 50g
• Fiber: 2g
• Sugars: 30g

Packed with chocolate goodness, this cake offers a delightful treat, perfect for satisfying your sweet tooth.

Ingredients

To create this decadent chocolate cake, gather the following ingredients:

For the Cake:

• 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

For the Chocolate Frosting:

• 1/2 cup unsalted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions

Follow these steps to create your delicious Portillo’s Chocolate Cake:

For the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
3. Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for about 2 minutes.
4. Incorporate Boiling Water: Carefully stir in the boiling water (the batter will be thin).
5. Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

1. Make the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk. Beat until smooth and fluffy, then stir in vanilla.
2. Frost the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread frosting on top, add the second layer, and frost the top and sides.

Variations

Try these delicious variations to put a twist on your Portillo’s Chocolate Cake:

• Mint Chocolate Cake: Add peppermint extract to the frosting for a refreshing flavor.
• Chocolate Chip Cake: Fold in chocolate chips into the batter before baking for extra chocolatey goodness.
• Mocha Cake: Substitute half of the boiling water with freshly brewed coffee for a mocha flavor.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.

Frequently Asked Questions

1. How should I store the cake?
Store the chocolate cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

2. Can I freeze the chocolate cake?
Yes! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them just before serving.

4. What can I use instead of eggs?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

This Portillo’s Chocolate Cake recipe brings the beloved flavors of the restaurant right to your kitchen. With its rich, moist texture and creamy frosting, this cake is perfect for any chocolate lover. Try it out, and enjoy a slice of heaven!