Chocolate Cake

Chocolate cake is a beloved dessert that brings joy to celebrations and everyday moments alike. Its rich and moist texture, combined with the deep flavor of chocolate, makes it a favorite for people of all ages. This classic recipe is simple to follow and results in a delicious cake that can be enjoyed on its own or dressed up with frosting and decorations.

Why Make This Recipe

Making a chocolate cake from scratch is a satisfying experience. The beauty of this recipe lies in its simplicity and the ability to create a delightful dessert with basic ingredients. Whether you are an experienced baker or a beginner, this recipe will help you whip up a delightful chocolate cake that impresses family and friends. Plus, nothing beats the aroma of a freshly baked cake filling your kitchen.

How to Make Chocolate Cake

Ingredients

• 1 3/4 cups plain / all-purpose flour
• 3/4 cup cocoa powder (unsweetened, Note 2)
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda (bi-carb soda)
• 2 cups white sugar (Note 1)
• 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 (slide scaler on recipe)

Directions

1. Preheat your oven to 180°C (350°F) or 160°C (fan).
2. Grease 2 x 22cm (9″) cake pans with butter and line the base. (Refer to Note 3 for springform pans and other sizes.)
3. In a large bowl, combine 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. Mix until well combined.
5. Gradually stir in the boiling water. The batter will be thin, but that’s okay!
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

How to Serve Chocolate Cake

Once your chocolate cake has cooled, you can frost it with Chocolate Buttercream Frosting. Slice it into even pieces for serving. It pairs perfectly with a scoop of vanilla ice cream or some fresh berries on the side.

How to Store Chocolate Cake

Store the chocolate cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can store it in the refrigerator for up to a week. Make sure it’s wrapped well to keep it moist.

Tips to Make Chocolate Cake

• Use room temperature ingredients for a smoother batter.
• Do not over-mix the batter; mix just until combined.
• For extra moisture, you can add a tablespoon of sour cream or yogurt.
• If you want a richer flavor, use dark cocoa powder instead of regular cocoa powder.

Variation

You can turn this chocolate cake into a layered cake with different frostings, such as cream cheese frosting or ganache. Add chocolate chips or nuts to the batter for added texture and flavor.

FAQs

1. Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture, but you may need to adjust the liquid slightly.

2. How do I prevent my cake from sticking to the pan?
Make sure to grease the pans well and line the bases with parchment paper for easy removal.

3. Can I freeze the chocolate cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can last for up to 3 months in the freezer.

Chocolate Cake

This classic chocolate cake features a rich and moist texture, perfect for celebrations or everyday enjoyment.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 pieces

Calories 300 kcal

Ingredients

  

Dry Ingredients

• 1 ¾ cups plain / all-purpose flour
• ¾ cup cocoa powder (unsweetened) Note 2
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda (bi-carb soda)
• 2 cups white sugar Note 1
• 1 tsp salt

Wet Ingredients

• 2 pieces eggs (~55-65g / 2 oz each)
• 1 cup milk (low or full fat)
• ½ cup vegetable oil (or canola)
• 2 tsp vanilla extract
• 1 cup boiling water

Frosting

• 1 ½ batches Chocolate Buttercream Frosting slide scaler on recipe

Instructions

 

Preparation

• Preheat your oven to 180°C (350°F) or 160°C (fan).
• Grease 2 x 22cm (9′) cake pans with butter and line the base.
• In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, sugar, and salt.
• Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
• Gradually stir in the boiling water. The batter will be thin, but that’s okay!
• Divide the batter evenly between the prepared cake pans.

Baking

• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.

Notes

Use room temperature ingredients for a smoother batter. Do not over-mix the batter; mix just until combined. For extra moisture, you can add a tablespoon of sour cream or yogurt. If you want a richer flavor, use dark cocoa powder instead of regular cocoa powder. Store the chocolate cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Keyword Baking, Cake Recipe, Chocolate, Chocolate Cake, Dessert