Chocolate Cake
Indulge in the rich and velvety goodness of chocolate cake, a classic dessert that brings joy to any celebration. Whether it’s a birthday, anniversary, or a simple treat for yourself, this chocolate cake is sure to impress. With its moist layers and decadent frosting, it’s a dessert that speaks to the heart. Follow this easy recipe to create a chocolate masterpiece that will delight your taste buds and leave everyone asking for seconds!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate frosting for decoration
Servings and Cooking Time
This recipe makes approximately 12 servings. Preparation time is around 20 minutes, and the cooking time is about 30-35 minutes.
Nutritional Value
Each serving of chocolate cake provides approximately 350 calories, 5g protein, 15g fat, and 53g carbohydrates. This is based on a serving size of one slice.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
- Once cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides.
- Decorate with chocolate shavings or fresh raspberries as desired.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version of this cake. Additionally, almond milk can replace whole milk for a dairy-free option. Coconut oil can be used instead of vegetable oil for a different flavor profile.
Serving and Pairings
This chocolate cake pairs beautifully with vanilla ice cream, whipped cream, or fresh berries. For an added touch, serve it with a drizzle of chocolate or caramel sauce.
Storage and Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days. You can refrigerate for longer freshness. To reheat, microwave briefly or serve at room temperature. This cake can also be frozen for up to 3 months; wrap it well to prevent freezer burn.
Cooking Mistakes
- Using cold ingredients can lead to uneven baking; always use room temperature eggs and milk.
- Overmixing the batter can make the cake dense; mix until just combined.
- Don’t skip the greasing and flouring of pans to avoid sticking.
- Ensure your oven is at the correct temperature; use an oven thermometer if needed.
- Let the cake cool completely before frosting to prevent melting.
- Use high-quality cocoa powder for a richer flavor.
- Measure ingredients accurately for the best results.
Helpful Tips
- For extra moisture, add a tablespoon of sour cream to the batter.
- Make sure to sift the cocoa powder to avoid lumps.
- Try adding espresso powder for enhanced chocolate flavor.
- Use a serrated knife to level the cake layers for even frosting.
FAQs
Can I use dark chocolate instead of cocoa powder?
Yes, you can melt dark chocolate and incorporate it into the batter, replacing some of the cocoa powder. Adjust sugar accordingly as dark chocolate is sweeter.
How do I prevent my cake from sinking in the middle?
Ensure that the baking powder and baking soda are fresh, and do not open the oven door during baking, as this can cause the cake to collapse.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving for best results.
What can I use for frosting?
A rich chocolate buttercream frosting complements this cake perfectly, but you can also use cream cheese frosting for a tangy contrast.
Is it possible to make this cake vegan?
Yes, you can replace eggs with flaxseed meal mixed with water and use plant-based milk and oil instead of dairy products.
Conclusion
This chocolate cake recipe is a timeless classic that is sure to please anyone with a sweet tooth. Its rich flavor and moist texture make it a standout dessert for any occasion. With a few simple steps, you can create a delightful treat that will impress family and friends alike. Enjoy every slice of this chocolate indulgence!
Chocolate Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate frosting for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is well combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
- Once cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides.
- Decorate with chocolate shavings or fresh raspberries as desired.