Chocolate Cake Recipe
This Chocolate Cake recipe delivers a rich, moist, and delicious dessert that's perfect for any occasion. Made with simple ingredients like flour, cocoa powder, eggs, and sugar, it results in a light, tender cake with a deep chocolate flavor. The recipe is easy to follow, and the optional frosting adds an extra layer of indulgence. Whether for birthdays, celebrations, or casual desserts, this versatile cake is sure to impress everyone with its simplicity and scrumptious taste.
Equipment
- Oven – For baking the cake layers.
- 2 (9-inch) Round Cake Pans: For baking the cake layers.
- Mixing Bowls: One for dry ingredients and another for wet ingredients.
- Whisk or electric mixer To mix the wet ingredients and combine the dry and wet ingredients.
- Sifter or Fine Mesh Strainer: To sift the dry ingredients, especially cocoa powder, flour, and baking powder.
- Spatula: For folding ingredients and spreading the batter evenly.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Toothpick or Cake Tester – To check if the cake is fully baked.
- Cooling Rack For cooling the cakes after baking.
- Butter Knife or Offset Spatula: For frosting and spreading the icing smoothly on the cake.
- Parchment Paper (Optional): For lining the cake pans to prevent sticking.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teasoons vanilla extract
- 1 cup boiling water
Optional for frosting:
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 3–4 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pans:Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and dust the sides with flour to prevent sticking.
- Mix Dry Ingredients:In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients:In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract together until smooth. Gradually add the wet ingredients into the dry ingredients and stir until just combined.
- Add Boiling Water:Carefully stir in the boiling water to the batter. The mixture will be thin, but that’s normal and ensures a moist, fudgy cake.
- Bake and Cool:Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
-
Accurate Measurements:
Ensure that you measure your ingredients accurately. Too much flour or cocoa powder can affect the texture and flavor of the cake. Using a kitchen scale for precise measurements is recommended for best results. -
Use Room Temperature Ingredients:
For a smooth batter, it’s essential that your eggs, milk, and other wet ingredients are at room temperature. Cold ingredients can cause the batter to seize up and lead to uneven baking. -
Sift Dry Ingredients:
Sifting cocoa powder, flour, and baking soda ensures a lump-free mixture and helps evenly distribute the dry ingredients, which results in a lighter, fluffier cake. -
Don’t Overmix the Batter:
Once the wet and dry ingredients are combined, mix only until just incorporated. Overmixing can cause the cake to become dense and heavy. -
Boiling Water:
The addition of boiling water makes the batter thin but ensures a moist cake. Be sure to carefully add the hot water into the batter and stir well. -
Baking Time May Vary:
Oven temperatures may vary, so start checking the cake with a toothpick around the 30-minute mark. If it comes out clean or with a few crumbs, the cake is done. Don’t overbake, as this can dry out the cake. -
Let the Cake Cool:
Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. This helps prevent them from breaking. Allow the cakes to cool completely before frosting. -
Frosting Options:
The frosting is optional but highly recommended for extra flavor and richness. Feel free to customize the frosting—cream cheese frosting, whipped cream, or a ganache topping are great alternatives to traditional buttercream. -
Storage:
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it to extend freshness for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. -
Customizing the Cake:
Feel free to add mix-ins like chocolate chips, nuts, or even a splash of coffee to enhance the chocolate flavor. You can also try adding a layer of fruit preserves or cream between the layers for a unique twist.