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Chocolate Cake Recipe

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3.9 from 9 reviews

This rich and moist chocolate cake recipe offers a perfectly balanced cocoa flavor with a tender crumb. Made with simple pantry ingredients and baked to perfection, it is topped with a luscious chocolate buttercream frosting, making it an ideal dessert for celebrations or any chocolate craving.

Ingredients

Dry Ingredients

  • 1 3/4 cups plain / all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda (bi-carb soda)
  • 2 cups white sugar
  • 1 tsp salt

Wet Ingredients

  • 2 eggs (~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 boiling water

Frosting

  • 1 1/2 batches Chocolate Buttercream Frosting (scale recipe up by 50%)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Position racks appropriately as indicated in the notes for even baking.
  2. Prepare Cake Pans: Grease two 22cm (9 inch) cake pans with butter and line the base with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the sugar and salt, then whisk briefly to combine all the dry ingredients evenly.
  4. Add Wet Ingredients: To the dry mixture, add the eggs, milk, vegetable oil, and vanilla extract. Whisk thoroughly for about 30 seconds until the batter is smooth and free of lumps.
  5. Incorporate Boiling Water: Carefully add the boiling water to the batter and whisk to fully combine. The batter will be very thin, which is expected for a moist cake texture.
  6. Pour Batter into Pans: Divide the batter evenly between the prepared cake pans.
  7. Bake the Cakes: Bake for approximately 35 minutes, or until a wooden skewer inserted into the center comes out clean. Adjust baking time slightly if using different shelf positions as noted.
  8. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks upside down to cool completely before frosting.
  9. Frost the Cake: Once completely cool, frost the cakes with 1 1/2 batches of chocolate buttercream frosting. Ensure frosting is spread evenly and the cake is assembled neatly.

Notes

  • Note 1: Standard white sugar is used for sweetness; adjust quantity to taste if desired.
  • Note 2: Use unsweetened cocoa powder for a true chocolate flavor without added sweetness.
  • Note 3: Greasing and lining the pans ensures easy release. Springform pans or other sizes can be used, but adjust bake time accordingly.
  • Note 4: Oven shelf position can affect cooking times; ideally bake on the middle rack for even heat distribution.
  • Note 5: Cooling upside down helps maintain cake height and texture.
  • Use either low-fat or full-fat milk according to preference; both yield good results.

Find it online: https://simpleplatter.com/chocolate-cake-recipe/