Chocolate Cake

Why Make This Recipe

Chocolate cake is a classic dessert that everyone loves. It’s rich, moist, and has a deep chocolate flavor that makes it perfect for any occasion. Whether it’s a birthday, an anniversary, or simply a treat for yourself, this chocolate cake will satisfy your sweet tooth. Plus, it’s simple to make and requires ingredients you likely already have at home.

How to Make Chocolate Cake

Ingredients:

• 180 gr all-purpose flour (1 1/2 cup)
• 60 gr cocoa powder (1/2 cup)
• 1 tsp baking powder
• 200 gr sugar (1 cup)
• 2 large eggs
• 120 ml milk (1/2 cup)
• 120 ml vegetable oil (1/2 cup)
• 1 tsp vanilla extract
• 1/2 tsp salt
• Boiling water (1 cup)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, cocoa powder, baking powder, sugar, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
4. Carefully stir in boiling water. The batter will be thin; this is normal. Pour evenly into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.

How to Serve Chocolate Cake

You can serve your chocolate cake plain or dress it up with frosting. A classic chocolate buttercream or cream cheese frosting works wonderfully. Add some fresh berries or a scoop of ice cream for an extra special treat.

How to Store Chocolate Cake

Store any leftover chocolate cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator, where it can last for about a week. You can also freeze the cake for up to 3 months. Ensure you wrap it well with plastic wrap before freezing.

Tips to Make Chocolate Cake

1. Make sure all ingredients are at room temperature before you start. This helps the cake mix well.
2. Don’t overmix the batter; just mix until the ingredients are combined.
3. Use high-quality cocoa powder for a richer chocolate flavor.
4. If you want a richer cake, you can substitute some of the water with brewed coffee.
5. For added texture, you can fold in some chocolate chips or nuts.

Variation

For a twist, try adding orange zest to the batter or a peppermint extract for a refreshing kick. You can also layer the cake with a fruity filling, such as raspberry or strawberry jam, in between the layers.

FAQs

1. Can I use cake flour instead of all-purpose flour?

   • Yes, cake flour will make the cake softer and more tender.

2. Can I bake this cake in one pan?

   • Yes, you can bake it in one pan, but the baking time will be longer. Start checking for doneness around 35-40 minutes.

3. How do I know when my cake is done?

   • Insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.

4. Can I make this cake ahead of time?

   • Yes, you can bake the cake a day in advance. Just store it properly and frost it on the day you plan to serve it.

5. What can I use instead of eggs?

   • You can use unsweetened applesauce or unsweetened yogurt as a substitute for eggs. Use 1/4 cup for each egg.

Chocolate Cake

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A rich and moist chocolate cake, perfect for any occasion.

• Total Time: 50 minutes
• Yield: 8 servings 1x

Ingredients

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• 180 gr all-purpose flour (1 1/2 cup)
• 60 gr cocoa powder (1/2 cup)
• 1 tsp baking powder
• 200 gr sugar (1 cup)
• 2 large eggs
• 120 ml milk (1/2 cup)
• 120 ml vegetable oil (1/2 cup)
• 1 tsp vanilla extract
• 1/2 tsp salt
• 240 ml boiling water (1 cup)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, cocoa powder, baking powder, sugar, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
4. Carefully stir in boiling water. The batter will be thin; this is normal. Pour evenly into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.

Notes

For a richer flavor, substitute some water with brewed coffee or fold in chocolate chips/nuts for added texture.

• Author: maya-bake
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg