Chocolate Cake
Are you ready to dive into a world of chocolatey goodness? This chocolate cake is the epitome of dessert indulgence, boasting a rich flavor and a moist texture that will make your taste buds dance. Perfect for birthdays, celebrations, or just because, this recipe is easy to follow and guarantees a show-stopping dessert. Let’s get baking!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is approximately 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 15g of fat, 55g of carbohydrates, and 5g of protein.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients.
- Mix on medium speed for 2 minutes until well combined.
- Stir in boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- Once cooled, frost with your favorite chocolate frosting.
- Decorate with chocolate shavings, berries, or mint leaves as desired.
Alternative Ingredients
If you’re looking for alternatives, you can use almond flour instead of all-purpose flour for a gluten-free version. Additionally, coconut oil can be a great substitute for vegetable oil for a different flavor profile.
Serving and Pairings
This chocolate cake pairs beautifully with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream. For a beverage, serve it alongside a rich cup of coffee or a glass of milk.
Storage and Reheating
Store the chocolate cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. For longer storage, freeze slices in a freezer-safe container for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect texture.
- Opening the oven door too soon can cause the cake to collapse.
- Using cold eggs or milk can result in uneven mixing.
- Baking at incorrect temperatures can lead to undercooked or overcooked cake.
Helpful Tips
- Use high-quality cocoa powder for the best flavor.
- Let the cakes cool completely before frosting.
- Experiment with different frostings, like cream cheese or ganache.
- Use a cake leveler to create even layers.
FAQs
Can I make this cake in advance?
Yes, you can bake the cakes a day ahead and store them wrapped in plastic wrap at room temperature. Frost just before serving for best results.
What is the best way to frost a chocolate cake?
Start with a crumb coat to seal in the crumbs, chill for 30 minutes, then apply the final coat for a smooth finish.
Can I use this recipe for cupcakes?
Absolutely! This recipe can yield around 24 cupcakes. Bake for 18-20 minutes at 350°F.
How do I know when my cake is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.
What type of cocoa powder should I use?
Unsweetened cocoa powder is recommended for this recipe to achieve the best balance of sweetness and chocolate flavor.
Conclusion
This chocolate cake recipe is an easy and satisfying way to indulge your sweet tooth. With its rich flavor and moist texture, it’s sure to be a hit for any gathering. Enjoy every slice!
Chocolate Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix on medium speed for 2 minutes.
- Stir in boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- Once cooled, frost with your favorite chocolate frosting.
- Decorate with chocolate shavings, berries, or mint leaves as desired.
