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