Chocolate Cake – Experience the indulgence of our decadent Chocolate Cake, a recipe that not only pleases the taste buds but also captivates the eyes. With its blend of cocoa powder, white sugar, and all-purpose flour this cake is sure to steal the show at any gathering. Let’s delve into this masterpiece!
The first time I baked this chocolate cake was, for a special weekend treat with my family. The anticipation in their eyes as the aroma filled our kitchen created a memory. When my husband and child took their bites their smiles spoke volumes – it wasn’t any chocolate cake; it was destined to become a cherished moment.
What makes this Chocolate Cake truly stand out?
This Chocolate Cake stands out for its simplicity, adaptability, and irresistibly moist texture. Its straightforward recipe using ingredients makes it accessible to bakers of all skill levels. Whether you’re creating layers for a celebration or a practical sheet cake, for a cozy family gathering this recipe effortlessly adjusts to suit your requirements. The true magic lies in its moistness achieved through the combination of milk, eggs, and boiling water. Resulting in a soft texture and an exquisite flavor that lingers on your palate leaving everyone yearning for another slice.
What You Need To Make This Chocolate Cake Recipe?
Granulated Sugar: More than just sweetening, it’s the soul of the cake, bringing joy and smiles with every spoonful.
Plain Flour: Our trusty foundation, holds everything together, creating memories in every slice.
Unsweetened Cocoa Powder: This is where the magic happens! A dusting of cocoa brings the rich, deep chocolatey universe into our kitchen.
Baking Powder & Baking Soda: These are our tiny wonders, working silently but effectively to make the cake rise and fluff up like a soft, warm hug.
Table Salt: Just a pinch, but oh so vital! It’s like that little nudge reminding the other flavors to shine through.
Eggs: They’re the binders of our cake universe, subtly merging all the ingredients into a harmonious blend.
Liquid Milk: This is the secret to the cake’s luscious, tender texture, like a gentle melody adding rhythm to the recipe.
Vegetable-Based Oil: It’s the unsung hero, ensuring our cake remains incredibly moist, bite after delightful bite.
Pure Vanilla Essence: A splash of vanilla is like a whisper of sweet, aromatic poetry, elevating the cake from good to unforgettable.
Boiled Water: This might seem common, but it’s the transformative potion that shifts the batter into a moist, heavenly delight.
Steps To Make Chocolate Cake:
Step 1: Begin by preheating your oven to 350°F (175°C). Then take two 9-inch round baking pans (or a half sheet pan, for a sheet cake). Make sure to grease them. You can also add a touch of flour. Line them with parchment paper.
Step 2: In a bowl whisk together granulated sugar, plain flour, and unsweetened cocoa. Sprinkle in the baking powder, baking soda, and a pinch of salt.
Step 3: Crack open the eggs, pour in the milk, and drizzle in some oil and pure vanilla extract. Mix these ingredients on medium speed for 2 minutes until they blend harmoniously.
Step 4: Gently stir in some boiling water – this is what makes our cake wonderfully moist. Don’t worry if the batter looks thin; that’s how it should be.
Step 5: Pour the batter into your pans. Place them in the oven. Let them bake for 30 to 35 minutes. To test if it’s done insert a toothpick into the center – it should come out clean. If you’re making a sheet cake reduce baking time to, around 15 minutes.
Step 6: Be patient and let it cool completely before serving or frosting. After baking the cake allow it to cool in the pans for 10 minutes. Then carefully move it onto a wire rack. This step is crucial, for achieving the texture of the cake.
Tip:
One great tip to remember when making this Chocolate Cake recipe is to pay attention to adding boiling water. This step may seem simple. It plays a role, in achieving the cake’s signature moist texture. When you incorporate boiling water into the batter it intensifies the cocoa flavor resulting in an indulgent chocolate taste. Moreover the hot water aids, in dissolving the sugar and cocoa leading to a batter and consequently a softer cake.
To ensure success make sure that the water is genuinely boiling before adding it to the batter. Gently fold it in until combined—avoid mixing. By following this technique your cake will consistently turn out moist with a deep and luxurious chocolate flavor. It’s a trick that truly makes all the difference!
Frequently Asked Questions:
Can I use this recipe for cupcakes?
Yes, you can use this recipe for cupcakes! Just make sure to bake them for around 20 to 22 minutes.
How do I store the cake?
When it comes to storing the cake I recommend placing it in a container with an airtight seal. You can keep it at room temperature for, up to 3 days. If you want it to last longer refrigerate it.
Can I make it dairy-free?
Certainly! If you prefer a dairy-free option you can easily substitute the milk with almond or soy milk.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Cake
Ingredients
- 2 c white sugar
- 1 ¾ c all-purpose flour
- ¾ c unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 c milk
- ½ c vegetable oil
- 2 tsp vanilla extract
- 1 c boiling water
Instructions
- Preheat your oven to 350°F (175°C). Flour two 9-inch pans or line a half-sheet pan with parchment paper and spray it with cooking spray.
- In a bowl mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
- Into the mixture add eggs, milk, oil and vanilla extract. Mix everything on medium speed for 2 minutes.
- Gently stir in the boiling water until well combined. The batter will have a thin consistency.
- If using pans bake for 30 35 minutes; if using a sheet cake pan bake for about 15 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
- After removing from the oven let the cakes cool in their pans for around 10 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
