Chocolate Cake
Introduction
There’s nothing quite like the smell of a warm chocolate cake baking in the oven. This recipe gives you a rich, moist chocolate cake that’s perfect for celebrations or just a cozy dessert at home.
Why make this recipe
Making a chocolate cake is a perfect way to bring a smile to everyone’s face. Whether it’s a birthday, an anniversary, or just a family gathering, this cake is sure to delight. Plus, it’s straightforward enough that even beginners can nail it!
How to make Chocolate Cake
Ingredients :
1 3/4 cups all-purpose flour, 1 1/2 cups sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 2 tsp vanilla extract, 1 cup boiling water
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water (the batter will be thin). Pour evenly into prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then remove to wire racks to cool completely.
How to serve Chocolate Cake
You can enjoy this chocolate cake plain, or dress it up with your favorite frosting. A scoop of ice cream or some fresh berries on the side also makes for a great treat!
How to store Chocolate Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness.
Tips to make Chocolate Cake
- Make sure your ingredients are at room temperature for the best results.
- Don’t skip the boiling water; it helps to make the cake super moist!
- Let the cake cool completely before frosting to prevent melting the icing.
Variation (if any)
You can switch it up by adding chocolate chips to the batter for an extra chocolatey treat, or try adding a layer of peanut butter frosting for a twist!
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead, just store it in an airtight container.
2. Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil. It can last in the freezer for up to 3 months.
3. What can I use instead of eggs?
You can use unsweetened applesauce or mashed bananas as a substitute for eggs in this recipe.