Classic Chocolate Cake

introduction

This Classic Chocolate Cake is soft and rich. I write this in clear, small words so you can cook with no fear. If you like deep chocolate, try a double chocolate cake for a larger treat later.

why make this recipe

Make this cake when you want a quick, sweet cake that many will like. The batter is easy and the bake time is short, so you can finish in one day. If you want a mix of fruit and chocolate, see a simple chocolate banana cake for a nice change.

how to make Classic Chocolate Cake

You mix dry things in one bowl and wet things in another. Then you join them and add hot water. The hot water makes the batter thin and helps the cake bake soft. For a thin sponge you can look at a simple chocolate cake roll to learn how thin batter reacts in the oven.

Ingredients :

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be thin). Pour evenly into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. For frosting, combine all frosting ingredients and beat until smooth.
7. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.

   

how to serve Classic Chocolate Cake

Cut the cake in even slices and serve on small plates. Add a spoon of cream or a scoop of plain ice cream if you like. For a show plate, serve slice near a rich creamy cake roll to give guests a choice.

how to store Classic Chocolate Cake

Keep the cake in a cool place for short time. If you frost it, store it in the fridge in a closed box for up to 4 days. You can wrap slices in foil or plastic and freeze up to 2 months.

tips to make Classic Chocolate Cake

• Use room temperature eggs and milk so the batter mixes well.
• Tap the pans on the counter to remove big air bubbles before you bake.
• Use a toothpick to test the center; if it comes out clean the cake is done.
• Let the cakes cool in the pan 10 minutes, then move to a wire rack to cool fully.
• For other ideas on shape and roll cakes try these cake roll ideas.

variation (if any)

• Add 1/2 cup of strong coffee in place of some boiling water for a deeper taste.
• Mix 1 cup of chopped nuts into the batter for a crunchy bite.
• Use sour cream or yogurt (1/2 cup) for a more tender crumb.

FAQs (minimum three FAQ)

Q: Can I use low fat milk?
A: Yes. Low fat milk will work. The cake may be a bit less rich.

Q: Do I need to cool the cake before I frost it?
A: Yes. Cool the cakes fully so the frosting stays smooth and does not melt.

Q: Can I bake this in one pan?
A: Yes. If you use one deep pan, bake longer and test with a toothpick often.

Q: Can I make this without eggs?
A: You can try egg substitutes, but the cake may be more dense and the bake time may change.

Classic Chocolate Cake

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• Author: olivia
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A soft and rich chocolate cake that’s easy to make and perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be thin). Pour evenly into the prepared pans.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. For frosting, combine all frosting ingredients and beat until smooth.
7. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.

Notes

Use room temperature eggs and milk for better mixing. Test the cake with a toothpick to ensure it’s done.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 30mg