Chocolate Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 -10 slices
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Calories
351 kcal
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Course
Dessert, Cake, Baked Goods
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Cuisine
American
Chocolate Cake
Description
The Chocolate Cake recipe uses a combination of flour, cocoa powder, baking powder, baking soda, sugar, and salt, mixed with eggs, milk, vegetable oil, and vanilla extract. Adding boiling water produces a thin batter that results in a moist, tender crumb after baking. The batter is divided between two greased and lined 9-inch cake pans and baked at 350°F (180°C) for approximately 35 minutes, or until a skewer tests clean.
After cooling for 10 minutes, the cakes are turned upside down onto wire racks to finish cooling, which produces a flat top suitable for frosting. The cake is frosted with chocolate buttercream, providing rich chocolate flavor throughout. This cake has a balanced chocolate taste characteristic of regular cocoa powder, rather than Dutch-processed cocoa.
This layered cake is suitable for celebrations or any dessert requiring a chocolate cake with a moist crumb and creamy frosting. Proper pan preparation and placement in the oven contribute to even baking and cake structure.
Storage recommendations include keeping the cake in an airtight container for up to 5 days; refrigerate if the environment is warm. Freezing is not ideal as moisture affects the crumb's texture. Different pan types and oven shelf arrangements may require adjustment in baking time due to batter thinness and pan size.
Ingredients
- 1 3/4 cups all-purpose flour plain
- 3/4 cup cocoa powder , unsweetened (Note 2)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda aka bi-carb soda
- 2 cups white sugar (Note 1)
- 1 tsp salt
- 2 egg ~55-65g / 2 oz each
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 tsp vanilla extract
- 1 cup water boiling
Chocolate Buttercream Frosting
- 1 1/2 batches buttercream frosting slide scaler on recipe, chocolate
Instructions
- Preheat oven to 180C°/350°F (160°C fan). Read Note 4 regarding shelf positions.
- Grease 2 x 22cm/9" cake pans with butter, then line the base. (Note 3 re: springform pans and other pan sizes).
Batter:
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
- Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds.
- Add boiling water and whisk to incorporate. The batter is VERY thin (see video).
- Pour batter into cake pans.
Baking:
- Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.
- Cool for 10 minutes, then turn out onto wire racks upside down (Note 5).
- Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).
Notes
- Use caster or superfine sugar, though regular sugar works as well.
- Regular cocoa powder yields a good chocolate flavor; Dutch-processed gives a more intense taste.
- When using springform pans, prevent batter leakage by greasing the edges and placing a tray under the pans during baking.
- Line cake pans with custom-cut parchment rounds for a clean base.
- If your oven requires multiple shelves, remove the top cake first and move the bottom cake up to finish baking.
- Turn the cakes out upside down after cooling to produce flat tops for frosting.
- This cake keeps moist for up to 5 days in an airtight container; refrigerate if it's warm.
- Freezing is not recommended as it can alter crumb texture to a pudding-like consistency.
- This recipe works with metric and US cup measures; be aware of cup size differences internationally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 slices
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351cal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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