Introduction
Chocolate cake is a classic dessert that brings joy to any occasion. With its rich flavor and moist texture, it’s a favorite among chocolate lovers. This simple chocolate cake recipe combines straightforward ingredients and a few easy steps to create a delightful treat perfect for birthdays, celebrations, or just a sweet indulgence at home.
Detailed Ingredients with measures
Flour: 1 ¾ cups
Granulated sugar: 2 cups
Cocoa powder: ¾ cup
Baking powder: 1 ½ teaspoons
Baking soda: 1 ½ teaspoons
Salt: 1 teaspoon
Eggs: 2 large
Whole milk: 1 cup
Vegetable oil: ½ cup
Vanilla extract: 2 teaspoons
Boiling water: 1 cup
Prep Time
Preparation for this delicious chocolate cake takes about 20 minutes. This includes gathering the ingredients, measuring them out, and mixing everything together before baking.
Cook Time, Total Time, Yield
The cake requires approximately 30-35 minutes to bake in the oven. The total time from start to finish, including prep and cook time, is around 55-60 minutes. This recipe yields one 9-inch round chocolate cake, which can serve 8 to 10 people, depending on how generous the slices are.
Detailed Directions and Instructions
Prepare the Oven
Preheat your oven to 350°F (175°C) if you haven’t done so already. This ensures that the cake bakes evenly.
Prep the Cake Pans
Grease and flour two 9-inch round cake pans. This prevents the cake from sticking to the pans after baking.
Mix the Dry Ingredients
In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk them together until evenly combined.
Combine the Wet Ingredients
In a separate large bowl, beat together the sugar, eggs, and vanilla extract. Add vegetable oil and buttermilk and mix until well combined.
Incorporate the Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined, being careful not to overmix.
Add Boiling Water
Once the batter is combined, carefully stir in the boiling water. The batter will be thin, which is expected.
Pour the Batter
Evenly divide the batter between the prepared cake pans. Use a spatula to smooth the tops if necessary.
Bake the Cakes
Place the pans in the preheated oven and bake for 30-35 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
Frost the Cakes
Once cooled, frost the cakes with your favorite frosting. Be sure to put a layer of frosting between the two layers of cake for added flavor.
Notes
Storage Suggestions
Store leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week.
Optional Additions
You can include chocolate chips or nuts in the batter for added texture. Just be sure to fold them in gently.
Serving Suggestions
Serve the chocolate cake with a scoop of ice cream or fresh berries for a delightful dessert experience.
Baking Tips
Ensure all ingredients are at room temperature for the best results. Additionally, do not open the oven door too early during baking to prevent the cake from sinking.
Cook Techniques
Measuring Ingredients Accurately
Properly measure your flour and sugar to ensure the right texture and taste. Use a kitchen scale for best results.
Sifting Dry Ingredients
Sift together the dry ingredients to remove lumps and incorporate air, which results in a lighter cake.
Creaming Butter and Sugar
Beat butter and sugar together until light and fluffy. This process helps to incorporate air into the batter, creating a tender cake.
Incorporating Eggs
Add eggs one at a time, allowing each one to mix fully before adding the next. This ensures a uniform batter.
Folding in Dry Ingredients
Gently fold the dry ingredients into the wet mixture to avoid deflating the batter and maintain a light texture.
Baking Temperature
Bake your cake at the recommended temperature for even cooking. Avoid opening the oven door frequently to prevent collapsing.
Testing for Doneness
Use a toothpick to check if the cake is done. Insert it into the center; if it comes out clean, the cake is ready.
FAQ
What type of cocoa powder should I use?
Use unsweetened cocoa powder for the best flavor and baking results.
Can I use a different type of flour?
You can use cake flour for a lighter texture, but all-purpose flour works well too.
How can I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate it for longer freshness.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
What can I use as a substitute for eggs?
You can use unsweetened applesauce or a flax egg as a replacement for eggs in this recipe.
Conclusion
The chocolate cake recipe from Simple Joy truly delivers a moist, rich, and delicious dessert that will satisfy any chocolate lover’s cravings. Perfect for celebrations or simply as a delightful treat, this cake is sure to impress family and friends alike.
More recipes suggestions and combination
Chocolate Peanut Butter Cake
Combine the rich chocolate flavor with creamy peanut butter frosting for a decadent dessert that balances sweetness and richness perfectly.
Chocolate Mint Cake
Incorporate mint extract into the cake batter or frosting, and top with chocolate ganache for a refreshing twist on the classic chocolate cake.
Chocolate Raspberry Layer Cake
Add layers of fresh raspberries and raspberry frosting between chocolate cake layers for a delightful tartness that complements the chocolaty goodness.
Chocolate Coffee Cake
Infuse your chocolate cake with brewed coffee or espresso for a deeper flavor that enhances the chocolate and adds complexity.
Chocolate Coconut Cake
Mix in shredded coconut into the batter and top with coconut cream frosting for a tropical spin on the traditional chocolate cake.
Chocolate Hazelnut Cake
Incorporate ground hazelnuts into the batter and use hazelnut spread in the frosting for a nutty, indulgent treat.
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