Chocolate Cake

why make this recipe

This chocolate cake is easy and fast. It uses common pantry items. You can make it for birthdays, snacks, or a simple dessert.

introduction

This recipe makes two 9-inch cakes that are moist and chocolatey. If you want a different simple cake to try next time, see our banana coffee cake recipe for another easy idea.

how to make Chocolate Cake

Follow the steps in the Directions below. Work with room temperature eggs and milk for best texture. Mix the dry and wet parts, add the boiling water last, pour into pans, and bake until a toothpick comes out clean.

Ingredients :

1 3/4 cups all-purpose flour, 1 3/4 cups sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, 1 cup boiling water

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water (the batter will be thin). Pour evenly into the prepared pans.
5. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.

how to serve Chocolate Cake

Cool the cake fully before frosting. Spread your favorite frosting or dust with powdered sugar. Serve with a scoop of ice cream or a glass of milk.

how to store Chocolate Cake

Cover the cake with plastic wrap or put it in an airtight container. Store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze layers up to 3 months, wrapped well.

tips to make Chocolate Cake

• Measure flour by spooning it into the cup and leveling with a knife.
• Do not skip the boiling water; it makes the cake moist.
• Use room temperature eggs and milk for even mixing.
• Do not overbake; check with a toothpick at 30 minutes.
• Cool in the pan for 10 minutes to avoid cracks when you remove the cake.

variation (if any)

• Add 1/2 cup sour cream for extra moisture.
• Fold in 1/2 cup chocolate chips before baking for more chocolate.
• Replace boiling water with hot coffee for a deeper chocolate flavor.

FAQs

Q: Can I use a different pan size?
A: Yes. Use a 9×13 inch pan and bake for about 30 to 35 minutes, check with a toothpick.

Q: Can I make this cake without eggs?
A: You can try egg replacers, but texture will change. One mashed banana or a commercial egg replacer can work.

Q: Do I need to sift the cocoa and flour?
A: Sifting helps remove lumps and makes a lighter cake, but you can skip it if you mix well.

Q: Can I halve this recipe?
A: Yes. Use smaller pans and reduce baking time. Start checking at 20 minutes.

Easy Chocolate Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple and moist chocolate cake recipe perfect for birthdays and snacks.

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Ingredients

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• 1 3/4 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water (the batter will be thin). Pour evenly into the prepared pans.
5. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.

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Notes

Use room temperature eggs and milk for best texture. Don’t skip the boiling water for moistness.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg