Chocolate cake is a timeless dessert that can turn any gathering into a celebration. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to be both simple and indulgent. Follow along to create a moist, rich chocolate cake that will have everyone asking for seconds.
Ingredients
For the Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 1 and 1/2 cups (300g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Chocolate Frosting:
- 1 cup (230g) unsalted butter, at room temperature
- 3 and 1/2 cups (440g) powdered sugar
- 1 cup (100g) unsweetened cocoa powder
- 1/2 cup (120ml) whole milk
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients:
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine the Wet Ingredients:
- In another bowl, beat the eggs with a mixer until thick and pale.
- Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
4. Create the Batter:
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Carefully add the boiling water to the batter. The batter will be thin, but that’s okay.
5. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing well.
- Add the milk, vanilla extract, and salt. Beat until the frosting is smooth and fluffy.
7. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
- Place the second cake layer on top and spread frosting over the top and sides of the cake.
- Decorate as desired. You can add chocolate shavings, sprinkles, or fresh berries.
Tips for the Perfect Chocolate Cake
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for the best texture.
- Measure Accurately: Use a kitchen scale for precise measurements, especially for the flour and cocoa powder.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Cool Completely: Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
FAQ’s
1. Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture. However, if using self-rising flour, remember to adjust or omit the baking powder and salt, as self-rising flour already contains these ingredients.
2. What can I substitute for vegetable oil?
You can use an equal amount of melted coconut oil or canola oil. Melted butter can also be used but may slightly alter the texture and flavor of the cake.
3. Can I make this cake without eggs?
Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of plain yogurt. Alternatively, use a commercial egg replacer as per the package instructions.
4. How do I store the chocolate cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months. Make sure to bring it to room temperature before serving.
5. Can I use this recipe to make cupcakes?
Yes, this recipe can be used to make approximately 24 standard-sized cupcakes. Reduce the baking time to 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.