introduction
This chocolate cake recipe gives a soft, rich cake you can make at home. It uses plain items you may have in your store room. For a sweet roll style idea, see the chocolate cake roll recipe for a different shape and look.
why make this recipe
You can make this cake fast and with few hard steps. The cake has a deep chocolate taste and a light crumb. It works for a week of treats or for a small party. If you want a version with a soft, rich inside, try the cake roll with a rich creamy filling for a new idea.
how to make Chocolate Cake
This cake uses a wet batter and a hot oven. You mix dry goods, add the eggs and milk, beat, then add hot water. The hot water gives the cake a thin batter but makes a moist cake when baked. You can use the same steps as a classic chocolate cake roll if you need help with oven time and thin batter feel.
Ingredients :
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 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
- 5-ingredient chocolate frosting
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then remove to cool completely on wire racks.
- Frost with the chocolate frosting once cooled.
how to serve Chocolate Cake
Cut the cake in even slices. Serve each slice on a small plate. You may add a scoop of ice cream or a sauce on the side. For another nice match, serve slices with a scoop of the chocolate caramel ice cream cake style ice cream for a cool contrast.
how to store Chocolate Cake
Keep the frosted cake at room temperature for one day in a cool place. For longer life, put the cake in the fridge in an air tight box. You can also wrap slices tight and freeze them for up to two months. Thaw a slice in the fridge before you eat it.
tips to make Chocolate Cake
- Measure the flour well. Too much will make the cake dry.
- Do not over bake. Check with a toothpick at 30 minutes.
- Let the cakes cool well before you frost them.
For a crunchy top or nut idea, see how this works on a chocolate caramel toffee crunch cake for a bright textural idea.
variation (if any)
- Add a cup of chopped nuts to the batter for crunch.
- Mix in a small cup of instant espresso to boost the chocolate taste.
- Make a layered cake with fruit or jam between the layers.
FAQs
Q: Can I use a different pan size?
A: Yes. If you use a single 9×13 pan, watch the bake time and check it with a toothpick.
Q: Can I use oil swap like butter?
A: You can use melted butter but the cake may be less moist. Oil keeps it soft.
Q: Can I make this cake without eggs?
A: You can try an egg substitute, but the texture will change. Use a tested egg-free recipe for best results.
Chocolate Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A soft, rich chocolate cake made from simple ingredients, perfect for celebrations or weekly treats.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 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
- 5-ingredient chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then remove to cool completely on wire racks.
- Frost with chocolate frosting once cooled.
Notes
For a richer flavor, consider adding a small cup of instant espresso to the batter. Store the cake at room temperature for up to one day or refrigerate for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
