Description
This decadent, moist chocolate cake recipe is simple to make and perfect for impressing family and friends. A classic dessert for any occasion.
Ingredients
Scale
- 2 cups (240g) All-purpose flour
- 2 cups (400g) Granulated sugar
- ¾ cup (75g) Unsweetened cocoa powder
- 2 teaspoons (10g) Baking soda
- 1 teaspoon (5g) Baking powder
- 1 teaspoon (6g) Salt
- 2 Large eggs
- 1 cup (240ml) Milk (whole or buttermilk)
- ½ cup (120ml) Vegetable oil
- 2 teaspoons (10ml) Vanilla extract
- 1 cup (240ml) Boiling water or hot coffee
Instructions
- Prep Pans & Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9×13 inch pan, optionally lining bottoms with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until uniform.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, milk, oil, and vanilla extract until well combined and smooth.
- Combine Batter: Gradually add the wet ingredients mixture to the dry ingredients, mixing on low speed with an electric mixer or by hand until just combined. Do not overmix.
- Add Hot Liquid: Slowly pour in the boiling water or hot coffee, mixing gently until just incorporated. The batter will be thin.
- Bake Cake: Divide the thin batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Cake: Let cakes cool in pans for 10-15 minutes on a wire rack, then invert onto the rack to cool completely. For a sheet cake, cool completely in the pan.
Notes
- Substitutions: For an extra treat, add ½ cup of chocolate chips to the batter. For a tangier cake with a tender crumb, swap regular milk for buttermilk. Using hot coffee instead of water can deepen chocolate flavor.
- Ingredient Quality: Use good quality unsweetened cocoa powder (Dutch-processed for darker color). Fresh, room-temperature eggs make a difference. Ensure baking soda and baking powder are fresh. For best flavor, use pure vanilla extract.
- Yield Estimation: The yield of 12 servings is an estimation based on standard cake portion sizes for two 8-inch round cakes or a 9×13 inch pan.
- Nutrition Estimation: Nutritional data provided is an estimation, as specific values were not available in the recipe article.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Chocolate Cake Supreme