Chocolate Cake Recipe
There’s nothing quite like a rich, moist chocolate cake to satisfy a sweet tooth. This Chocolate Cake Recipe is a classic that combines a deep chocolate flavor with a tender, fluffy texture. It’s perfect for birthdays, celebrations, or any occasion that calls for a delectable dessert. Loved by many, this cake’s versatility makes it a favorite among home bakers and professional chefs alike.
Ingredients and Preparation
To make this cake, you will need the following ingredients:
2 cups white sugar
1 3/4 cups plain or all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs (approximately 55-65g each)
1 cup milk (low or full fat)
1/2 cup vegetable or canola oil
2 tsp vanilla extract
1 cup boiling water
Selecting quality ingredients is crucial for the best results. Opt for high-quality cocoa powder to ensure a rich chocolate flavor. Fresh eggs and pure vanilla extract will enhance the taste, while using the right type of flour will provide the desired texture. If you need substitutions, you can use almond milk instead of regular milk or coconut oil instead of vegetable oil.
Step-by-Step Guide to Preparing the Batter
Begin by preheating your oven to 180°C (350°F) or 160°C if using a fan oven. This ensures the cake bakes evenly.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Sifting helps to incorporate air, making the cake lighter. Add the sugar and salt, then whisk briefly to combine.
Next, add the eggs, milk, oil, and vanilla extract to the dry ingredients. Whisk thoroughly until the mixture is smooth and free of lumps, which should take about 30 seconds. Carefully add the boiling water and whisk until fully integrated. The batter will be very thin, but this is expected.
Detailed Baking Instructions
Prepare 2 x 22cm (9″) cake pans by greasing them with butter and lining the base with parchment paper. This ensures the cakes come out easily after baking. Divide the batter evenly between the prepared pans.
Place the pans in the preheated oven and bake for approximately 35 minutes, or until a wooden skewer inserted into the center comes out clean. If you need to use different shelves, rotate the pans halfway through the baking time to ensure even cooking.
Cooling and Frosting
Once the cakes are baked, allow them to cool in the pans for 10 minutes. This short cooling period helps the cakes firm up slightly, making them easier to handle. Turn the cakes out onto wire racks, flipping them upside down. This technique flattens any domed tops, making frosting easier.
Before frosting, let the cakes cool completely. For a classic finish, use a Chocolate Buttercream Frosting. To make this, beat butter until creamy, gradually adding powdered sugar, cocoa powder, and a splash of milk until smooth and fluffy. Increase the recipe by 50% for optimal coverage.
Recipe Tips
Expert Tips for Achieving the Perfect Cake:
Use room temperature ingredients for a smoother batter.
Don’t overmix the batter to avoid a dense cake.
Measure ingredients accurately for consistent results.
Common Mistakes to Avoid:
Not sifting the dry ingredients can lead to a lumpy batter.
Opening the oven door frequently can cause the cake to sink.
Adjustments for High Altitude Baking:
Decrease sugar slightly and increase flour to maintain structure.
Bake at a slightly higher temperature to set the cake faster.
What to Serve with this Recipe
Pair this chocolate cake with a cold glass of milk or a hot cup of coffee. For a more decadent experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a drizzle of raspberry sauce can add a fruity contrast to the rich chocolate.
Frequently Asked Questions
How to Store the Cake for Maximum Freshness:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for longer storage, but bring to room temperature before serving.
Can This Recipe be Made Gluten-Free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
Troubleshooting Common Issues:
If the cake is dry, check your oven temperature and baking time.
For a sunken cake, ensure your baking powder and soda are fresh and avoid overmixing the batter.
This Chocolate Cake Recipe is a must-try for any dessert lover. Its rich flavor and moist texture make it a standout choice for any occasion. Give it a try, and don’t hesitate to experiment with different frostings and decorations. Share your results and enjoy this delightful treat with friends and family.
Ingredients:
2 cups white sugar (Note 1)
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)
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
Instructions:
Begin by preheating your oven to 180°C/350°F (160°C fan). Note 4 contains crucial information regarding shelf positions.
Prepare 2 x 22cm/9″ cake pans by greasing them with butter and lining the base with parchment paper. Refer to Note 3 for details on using springform pans or other sizes.
Batter Preparation:
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, then whisk briefly to combine.
Incorporate the eggs, milk, oil, and vanilla extract into the dry ingredients. Whisk thoroughly until the mixture is smooth and free of lumps, which should take about 30 seconds.
Carefully add the boiling water to the batter and whisk until fully integrated. The batter will be very thin (refer to the video for consistency).
Divide the batter evenly between the prepared cake pans.
Baking:
Place the pans in the oven and bake for approximately 35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. See Note 4 for adjustments if the pans are placed on different oven shelves.
Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks, flipping them upside down (Note 5).
Let the cakes cool completely before applying any frosting. I recommend using my Chocolate Buttercream Frosting (increase the recipe by 50% for optimal coverage).”
Chocolate Cake Recipe
Ingredients
- 2 cups white sugar Note 1
- 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
- 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
Instructions
- Begin by preheating your oven to 180°C/350°F (160°C fan). Note 4 contains crucial information regarding shelf positions.
- Prepare 2 x 22cm/9″ cake pans by greasing them with butter and lining the base with parchment paper. Refer to Note 3 for details on using springform pans or other sizes.
Batter Preparation:
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, then whisk briefly to combine.
- Incorporate the eggs, milk, oil, and vanilla extract into the dry ingredients. Whisk thoroughly until the mixture is smooth and free of lumps, which should take about 30 seconds.
- Carefully add the boiling water to the batter and whisk until fully integrated. The batter will be very thin (refer to the video for consistency).
- Divide the batter evenly between the prepared cake pans.
Baking:
- Place the pans in the oven and bake for approximately 35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. See Note 4 for adjustments if the pans are placed on different oven shelves.
- Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks, flipping them upside down (Note 5).
- Let the cakes cool completely before applying any frosting. I recommend using my Chocolate Buttercream Frosting (increase the recipe by 50% for optimal coverage).
Notes
- The weight of sugar should be approximately 400 grams.
- Ensure the cocoa powder is of high quality for the best flavor.
- If using springform pans, ensure they are well-sealed to prevent leakage.
- When baking on different shelves, rotate the pans halfway through the baking time to ensure even cooking.
- Cooling the cakes upside down helps to flatten them, making it easier to frost.
