Best Easy Chocolate Cake
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5.0
18 reviews
Excellent
Best Easy Chocolate Cake
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I discovered the simplest from-scratch chocolate cake recipe! This mouth-watering, easy chocolate loaf cake is light, almost spongy, not overly sweet, and it could not be easier to make, plus I have provided high altitude baking adjustments!
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Ingredients
- 1 3/4 cups all-purpose flour 2 cups high altitude; I use organic unbleached all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 ½ teaspoons baking powder reduce to 1 tsp High Altitude
- 1 ½ teaspoons baking soda reduce to 1 tsp high altitude
- ½ teaspoon salt kosher or regular
- 1 1/2 cups granulated sugar 1 ¼ cups high altitude, I use all natural cane sugar
- 2 eggs room temperature (see notes to bring to temp quick)
- 1 cup whole milk recommended for moisture
- 1/2 cup avocado or grapeseed oil or other neutral oil
- 1 teaspoon vanilla extract or try a fancy bourbon vanilla extract
- 1 cup boiling water
Vanilla Buttercream Glaze (optional)
- 6 tablespoons butter melted (salted or unsalted may be used, if using unsalted add a pinch of salt)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract see additional extract suggestions in notes
- 3-4 tablespoons heavy cream half and half, whole milk may be substituted
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Instructions
- Preheat the oven to 350 degrees and prep grease pans well or line with parchment paper <--my favorite way!
- Place flour, cocoa powder, baking powder, baking soda, salt and sugar into bowl of stand mixer. Or sift all of above ingredients (except sugar) into mixing bowl, then whisk in sugar. In another bowl (at least 4 cups), whisk together milk, eggs, oil and vanilla until blended.
- Gradually add wet ingredients and mix (or whisk) on low until smooth, with no lumps. Stir in boiling water to combine.
- Pour batter into prepared pan, bake on middle rack in center of oven, until wooden skewer inserted in middle comes out clean and cake bounces back when lightly pressed.
- Remove cake from oven and allow to cool on wire rack for 10 minutes. Lift cake using parchment paper or run a butter knife around cake to gently release, inverting onto wire rack, peeling off parchment. For bundt pan (see video) allow to cool 10 m minutes, then using a cooling rack, place on top and invert, carefully lifting off bundt pan.Allow to cool completely before dusting with powdered sugar or frosting.
- Frost with favorite frosting, a simple dusting of powdered sugar or make this delicious glaze.
- Baking Times
- Bundt Pan | Check at about 35-40 minutes, if a few crumbs stick that's fine, if gooey, place back in oven at 5 minute intervals. Mine was great at 40 minutes.
- Pullman or Long Loaf Pan | Check at 35-40 minutes, mine was perfect at 42 minutes.
- 2 Standard Loaf Pans | Mine were great at 43 minutes, check at 40.
- 10" round pan | about 50 minutes, check at 40 minutes.
- GLAZE Instructions
- Combine all ingredients and beat with mixer on medium until smooth. Use as is, spreading as a buttercream or for glaze, warm in microwave safe bowl for about 30 seconds for a pourable glaze. For the full instructions see the Vanilla Buttercream Glaze post.
Equipments used:
Notes
- Storage | once cake is cooled completely, store in airtight container on counter 3-5 days. In fridge up to 7 days and freeze wrapped tightly in plastic wrap and a baggie for up to 3 months.
- High Altitude Instructions - see ingredient adjustments above.
- Room Temp Eggs | Place eggs in bowl and pour warm (not hot) tap water over them, let them sit for 5 minutes or until they are no longer cool to the touch.
- Tips for a Moist Chocolate Cake
- Make sure all your ingredients are at room temperature, yes, even the milk and the eggs. Use the best quality ingredients you can afford.Do not over mix the batter.Do not over bake the cake.
Nutrition Information
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Serving
1serving
Calories
275kcal
(14%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.003g
Cholesterol
30mg
(10%)
Sodium
307mg
(13%)
Potassium
116mg
(3%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
73IU
(1%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12-16 servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 275kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 30mg | 10% |
| Sodium | 307mg | 13% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 73IU | 1% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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