Chocolate Cake

ByCasey Monroe

why make this recipe

Chocolate cake is a classic dessert loved by many. It’s rich, moist, and incredibly satisfying. Whether you are celebrating a birthday, a special occasion, or just want a sweet treat, this chocolate cake is sure to impress. It’s easy to make and can be paired with delicious frostings or served plain for a simple delight.

how to make Chocolate Cake

Ingredients:

  • 1 3/4 cups plain / all purpose flour
  • 3/4 cup cocoa powder (unsweetened)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda (bi-carb soda)
  • 2 cups white sugar
  • 1 tsp salt
  • 2 eggs (~55-65g / 2 oz each)
  • 1 cup milk (low or full fat)
  • 1/2 cup vegetable oil (or canola)
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 1/2 batches Chocolate Buttercream Frosting

Directions:

  1. Preheat your oven to 180°C / 350°F (160°C fan). Make sure to check note 4 regarding shelf positions in the oven.
  2. Grease two 22 cm (9-inch) cake pans with butter, then line the base with parchment paper. (Refer to note 3 for details on using springform pans or other pan sizes.)
  3. In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, sugar, and salt.
  4. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2 minutes until well combined.
  5. Stir in the boiling water until the batter is smooth. It will be quite thin.
  6. Pour the batter evenly into the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
  9. Once cooled, frost your cakes with Chocolate Buttercream Frosting.

how to serve Chocolate Cake

Serve your chocolate cake plain or topped with chocolate frosting. You can also add whipped cream, fresh berries, or a scoop of ice cream on the side for an extra indulgent 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, you can refrigerate it, where it will last for a week. To freeze, wrap the cake tightly in plastic wrap and then in foil. It can last up to 3 months in the freezer.

tips to make Chocolate Cake

  • Make sure your ingredients are at room temperature for better mixing.
  • Don’t skip the boiling water; it helps make the cake moist and enhances the chocolate flavor.
  • Use quality cocoa powder for the best taste.
  • If you want a richer chocolate flavor, consider adding chocolate chips to the batter.

variation

You can turn this chocolate cake into a marble cake by swirly in some vanilla batter or add different spices like cinnamon for a unique twist.

FAQs

Q: Can I use cake flour instead of all-purpose flour?
A: Yes, you can use cake flour, but you might want to reduce the amount slightly as it absorbs more liquid.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a one-to-one substitute that works for baking.

Q: How can I make the cake less sweet?
A: You can reduce the amount of sugar in the recipe by about 1/2 cup, but keep in mind it may alter the cake’s texture.