Best Easy Chocolate Cake
User Reviews
5
Best Easy Chocolate Cake
Description
The Best Easy Chocolate Cake blends all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and sugar. Wet ingredients include eggs at room temperature, milk, avocado (or neutral) oil, and vanilla extract. Gradual mixing integrates wet and dry ingredients, with boiling water stirred last to contribute moisture and thin the batter, leading to a soft texture.
The batter is poured into prepared pans and baked at 350°F until a skewer comes out clean and the cake bounces back when pressed gently. After a short cooling period, the cake is inverted onto a rack to cool fully without sticking, removing parchment paper if used. This technique ensures an even, tender crumb with a delicate rise.
The optional vanilla buttercream glaze combines melted butter, powdered sugar, vanilla, and cream to spread over the cake for added sweetness and moisture. The recipe includes storage advice: store cooled cake airtight for several days or freeze wrapped tightly for longer preservation. Room temperature eggs and precise mixing contribute to a successful bake.
Ingredients
- 1 3/4 cups all-purpose flour 2 cups high altitude; I use organic unbleached all-purpose flour
- 1/2 cup 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 egg room temperature (see notes to bring to temp quick
- 1 cup milk recommended for moisture, whole
- 1/2 cup avocado oil or other neutral oil, or grapeseed oil
- 1 teaspoon vanilla extract or try a fancy bourbon vanilla extract
- 1 cup water boiling
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
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.
Notes
- Store completely cooled cake in an airtight container at room temperature for 3-5 days, or refrigerate up to 7 days.
- Freeze cake tightly wrapped for up to 3 months to preserve freshness.
- Use room temperature eggs for best mixing and texture; warm them by soaking in warm water for 5 minutes.
- Avoid overmixing and overbaking to maintain moistness and tenderness.
- Adjust baking powder and soda quantities for high altitude baking as indicated in ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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