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Simple chocolate cake

This basic and simple chocolate cake recipe is very easy to make and doesn’t even require a mixer

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 8 servings (one 9-inch round cake = 8 servings)
Course: Dessert , Cake
Cuisine: American , International

Ingredients

  • 1 ½ cups all-purpose flour
  • 5 tablespoons of unsweetened cocoa powder
  • 1 cup of sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 6 tablespoons of melted butter or oil
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon vanilla
  • 1 cup lukewarm water
For the chocolate frosting or icing:
  • 6 ounces of semi-sweet or dark chocolate
  • 4 tablespoon of butter
  • 1 tablespoon of cream
Additional topping suggestions:
  • fresh berries
  • Cake sprinkles
  • Toasted Coconut

Instructions

    Cup of Yum
  1. Pre-heat the oven to 350F (175C) and lightly grease/flour a 9-inch round cake mold.
  2. Sift the flour in a medium sized mixing bowl.
  3. Use a mixing spoon to stir in the sugar and cocoa powder.
  4. Mix in the salt and baking soda.
  5. Make three holes: a large one for the melted butter or oil, and two smaller ones for the vinegar and the vanilla.
  6. Add the water and continue mixing with the spoon until you have a smooth batter.
  7. Pour the cake batter into the baking mold and bake at 350 for ~30 minutes or until you stick a toothpick in the middle and it comes out clean.
  8. Remove the cake from the oven and let it cool down.
  9. To prepare the chocolate ganache frosting, melt the butter in small saucepan over very low heat. Once the butter is melted add the chocolate, cut into chunks, and continue cooking at a low/simmer heat level. Stir occasionally and once all the chocolate is melted, stir in the cream and mix well. Remove the chocolate frosting from the heat and let it cool down a bit before using.
  10. Gently remove the cake from the pan –or you can also just leave the cake in the pan and add the frosting on top if you prefer.
  11. Use a spatula to spread the chocolate frosting on top of the cake and on the sides (if removed from the cake mold). Add any additional toppings, then let the frosting set and solidify a bit before cutting and serving the cake. If you refrigerate the cake, let it sit at room temperature for at least 30 minutes before serving so that the frosting can soften up.

Notes

  • This recipe will yield a small round (9 inch) cake, for a larger cake (9x13) or 2 smaller ones, just double the quantities listed below (for the larger pan the baking time will be closer to 45 minutes) .