Chocolate Cake
This recipe, for Chocolate Cake embodies a blend of flavors, where simplicity and sophistication intertwine. With every mouthful, you embark on a journey through a moist and tender texture infused with the soulful essence of cocoa. Crafted with love and everyday ingredients it transforms into a work of art that tantalizes both the palate and the senses. Be it the laughter around a birthday table or a serene and comforting evening at home this cake envelops those moments with its indulgent embrace of rich chocolate. It's more than a recipe; it's an invitation to forge lasting memories one delectable slice, at a time.
Servings
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
Turning our Chocolate Cake into a gluten-free treat is more, than just a substitution; it's an opportunity to explore exciting new textures and flavors. To embark on this gluten adventure you can replace the all-purpose flour with a high-quality blend of gluten-free flour ideally containing a mixture of rice flour, potato starch and tapioca flour. These special blends are formulated to mimic the texture and structure of flour ensuring that your cake still rises beautifully and maintains its crumb.
Remember, baking without gluten requires finding the balance. Since there is no present our cake might require some binding. If your chosen blend doesn't already include it consider adding ¼ teaspoon of xanthan gum to the ingredients. This small addition helps replicate the texture and consistency that gluten typically provides.