Chocolate Cake Recipe

 Chocolate Cake 

Chocolate Cake 

Prep:15 mins
Cook:30 mins
Total:45 mins
Servings:12 servings
Yield:2 cakes

This chocolate cake recipe yields a soft crumb with a rich chocolate taste, making it a true classic. The ingredients for this straightforward recipe—flour, sugar, cocoa powder, baking powder, baking soda, eggs, milk, and vanilla extract—are likely already in your fridge and cupboard. In order to assist the cocoa powder bloom and enhance the cake's chocolate flavour, the recipe for this chocolate cake additionally asks for boiling water.This dish will become a go-to for special occasions like birthdays and holidays as well as everyday cravings. Add your favourite icing or chocolate ganache to personalise the cake.

Like our regular Fudgy Chocolate Cake, which is solely created with cocoa powder, this cake is dripping with chocolate flavour throughout. This cake retains its moisture for a good 4-5 days because to its very soft crumb. It is genuinely delicious whether you eat it simple, sprinkle it with powdered sugar, or serve it with ice cream or dollops of cream on top.


    • all-purpose flour, 3/4 cups
    • 2 cups sugar, granulated
    • Dutch-processed cocoa powder, 3/4 cup
    • 1 1/2 teaspoons of baking powder and 1/2 teaspoon kosher salt
    • Baking soda, 1 1/2 tablespoons
    • a cup of milk
    • two huge eggs
    • 50 ml of vegetable oil
    • Pure vanilla extract, two tablespoons
    • 1 cup piping hot water
    • whipped chocolate frosting


    Step 1:

    Gather the items. Set the oven to 350 degrees.

    Step 2:

    Two 9-inch cake pans should be butter and floured. If a circle of parchment paper is placed in the bottom of the pans, the cakes will release more easily.

    Step 3:

    In a large mixing bowl, sift flour, sugar, and cocoa powder. Whisk in the salt, baking soda, and baking powder until well combined.

    Step 4:

    Whisk the milk, eggs, oil, and vanilla together in a separate mixing dish. After that, whisk in hot water.

    Step 5:

    Mix the dry ingredients after adding the wet ones. Fill prepared pans with batter, then place in oven.

    Step 6:

    30 minutes is the approximate baking time, or until a toothpick inserted in the centre comes out clean or with a few crumbs still attached. To avoid overbaking, begin testing at 27 minutes. On a wire rack, cool cakes in their pans for 10 minutes. Turn cakes out onto racks, loosen edges by running a knife down the sides, and let them cool for at least one additional hour.

    Step 7:

    When your cakes are cool, you can trim them to be more level and consume any leftovers or leave them the way they are. Put the first layer on the cake stand, then top with icing. Put the top edge of the second layer down on the buttercream. The remaining buttercream can be used to decorate the cake as desired.

    Recipe Variations

    Oil and flour a 13x9x2-inch baking pan to make a one-pan cake. Oven temperature set to 350 degrees Fahrenheit. Pour batter into prepared pan. 35 to 40 minutes of baking. Complete cooling. Frost.

    Oil and flour three 8-inch round baking pans for a three-layer cake. 350°F oven temperature. Fill the pans with the batter. 35 to 40 minutes of baking. After cooling for ten minutes, transfer to wire racks. Complete cooling. Frost.

    Oil and flour a 12-cup fluted tube pan to make a bundt cake. 350°F oven temperature. Fill the pan with the batter. Cook for 50–55 minutes. After cooling for 15 minutes, transfer to a wire rack. Complete cooling. Frost.


    Make sure your baking soda and powder are no older than six months. If they are more than that old, you should replace them as the cake won't rise correctly and they quickly lose their effectiveness.

    Replace the all-purpose flour with cake flour for a softer cake.

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