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Chocolate Cake Recipe
Ingredients:
- 1.5 cups all-purpose flour
- 1.5 cups sugar
- 0.75 cup cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 units eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla, and mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin.
- Pour evenly into the prepared pan.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
There's something magical about a homemade chocolate cake. This recipe is my go-to for any occasion, whether it's a birthday, a celebration, or just a craving for something sweet. The rich, moist texture combined with the deep chocolate flavor makes it irresistible. Let's get baking!
What You Will Need
- All-purpose flour: Provides structure and stability, creating a tender crumb.
- Sugar: Adds sweetness, moisture, and helps with browning.
- Cocoa powder: Gives rich chocolate flavor and color.
- Baking powder and baking soda: Leavening agents that help the cake rise.
- Eggs: Bind ingredients together, add moisture, and contribute to the cake's structure.
- Milk: Adds moisture and helps dissolve dry ingredients.
- Vegetable oil: Keeps the cake moist and tender.
- Vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.
- Boiling water: Intensifies the chocolate flavor and helps dissolve cocoa powder.
Read more: Microwave Chocolate Mug Cake Recipe
Necessary Tools and Instruments
What tools/instruments will be needed to make Chocolate Cake Recipe
- Mixing bowl: Essential for combining dry and wet ingredients thoroughly.
- Electric mixer: Ensures a smooth, lump-free batter quickly.
- Measuring cups: Accurate measurements guarantee the right texture and taste.
- Whisk: Helps to blend ingredients evenly before using the mixer.
- 9x13 inch pan: Provides the perfect size for even baking.
- Oven: Bakes the cake to the right consistency and doneness.
- Cooling rack: Allows the cake to cool evenly and prevents sogginess.
Chocolate Cake Recipe
A rich and moist chocolate cake that's perfect for any occasion.
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Equipment
- Oven
- Mixing bowl
- Cake Pan
Read more: The Best Instant Pot Chocolate Cake Recipe
Ingredients:
Cake Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups sugar
- 0.75 cup cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 units eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla, and mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin.
- Pour evenly into the prepared pan.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Notes:
For an extra touch, you can frost the cake with your favorite chocolate frosting.
Nutrition value:
Calories: 350kcalCarbohydrates: 58gProtein: 5gFat: 14gSaturated Fat: 3gCholesterol: 35mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 38gVitamin A: 100IUCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Bake the cake as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap.
- Store at room temperature for up to 2 days.
Freezing Instructions
- Cool the cake fully.
- Wrap in plastic wrap, then foil.
- Place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
Adding boiling water to the batter helps to bloom the cocoa powder, giving the cake a richer, more intense chocolate flavor.
Frequently Asked Questions
FAQ:
How do I store the leftover cake?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture or whole wheat flour for a denser cake.
Can I substitute the vegetable oil?
Yes, you can use melted butter or coconut oil instead.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done.
Can I make this cake ahead of time?
Absolutely, bake it a day in advance and store it covered at room temperature.
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