Introduction

Baking a cake from scratch can be a delightful experience, and this chocolate cake recipe is perfect for those who crave a rich, chocolaty dessert. With simple ingredients and straightforward instructions, you’ll be able to create a decadent cake that is sure to impress your friends and family. Whether it’s for a special occasion or just a treat for yourself, this chocolate cake is a classic that never goes out of style.

Detailed Ingredients with measures

For this chocolate cake, you will need the following ingredients:

– all-purpose flour: 1 ¾ cups
– unsweetened cocoa powder: ¾ cup
– baking powder: 1 ½ teaspoons
– baking soda: 1 ½ teaspoons
– salt: 1 teaspoon
– granulated sugar: 2 cups
– large eggs: 2
– whole milk: 1 cup
– vegetable oil: ½ cup
– pure vanilla extract: 2 teaspoons
– boiling water: 1 cup

Prep Time

The preparation time for this chocolate cake recipe is approximately 20 minutes. During this time, you’ll gather all your ingredients, mix them together, and prepare your baking pans.

Cook Time, Total Time, Yield

The cook time for baking the cake is about 30-35 minutes. In total, you’re looking at approximately 50-55 minutes from preparation to baking. This recipe yields two 9-inch round layers of chocolate cake, perfect for creating a layered cake or serving as a simple dessert. Enjoy your baking adventure!

Detailed Directions and Instructions

Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Prepare the Baking Pans

Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.

Mix Dry Ingredients

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk these ingredients until they are fully combined.

Mix Wet Ingredients

In another mixing bowl, combine the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract. Whisk the mixture until it is smooth and well combined.

Combine Mixtures

Gradually add the dry ingredient mixture to the wet ingredients. Mix with a spatula or a hand mixer on low speed until just combined. Be careful not to overmix.

Add Boiling Water

Slowly stir in the boiling water. The batter will be thin, but this is normal.

Pour Batter into Pans

Evenly distribute the batter into the prepared cake pans. Use a spatula to smooth the tops.

Bake the Cakes

Place the pans in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

Cool the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, invert them onto a wire rack to cool completely.

Frost the Cake

Once the cakes are completely cool, frost them with your choice of frosting.

Notes

Storage

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Substitutions

You can substitute buttermilk with a mixture of milk and vinegar or lemon juice if you don’t have buttermilk on hand.

Variations

Feel free to customize the cake by adding chocolate chips or nuts to the batter before baking for added flavor and texture.

Cook techniques

Mixing the Batter

Mixing the batter involves combining dry and wet ingredients without overmixing to ensure a light and fluffy cake.

Baking the Cake

Baking requires preheating the oven and using the correct temperature to achieve even baking and a perfect rise.

Testing for Doneness

To check if the cake is done, insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Cooling the Cake

Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Frosting Application

When frosting, it’s best to apply it to a completely cooled cake to prevent melting and sliding.

FAQ

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with cake flour or gluten-free flour, but it may alter the texture slightly.

How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil; it can be frozen for up to 3 months.

What can I use instead of eggs?

You can use unsweetened applesauce, mashed bananas, or a commercial egg replacer as an alternative to eggs.

How can I make the cake more chocolatey?

To enhance the chocolate flavor, you can add more cocoa powder or chocolate chips to the batter.

Conclusion

The chocolate cake recipe from scratch is a delightful blend of rich flavors and moist texture that is sure to please any chocolate lover. With simple ingredients and straightforward preparation, it brings joy to both baking enthusiasts and casual cooks alike. Whether for a special occasion or just a treat for yourself, this chocolate cake is bound to impress.

More recipes suggestions and combination

Chocolate Ganache Topping

Elevate your chocolate cake with a smooth and glossy ganache made from dark chocolate and heavy cream for a decadent finish.

Chocolate Buttercream Frosting

Pair your cake with a creamy chocolate buttercream frosting to enhance its richness and add an extra layer of chocolatey goodness.

Fresh Berries and Whipped Cream

Serve slices of chocolate cake topped with fresh berries and a dollop of whipped cream for a refreshing contrast to the rich cake.

Chocolate Cake with Raspberry Sauce

Add a tangy raspberry sauce to your chocolate cake for a delightful combination of flavors that balances sweetness and tartness.

Chocolate Cake Parfait

Layer pieces of chocolate cake with chocolate pudding and whipped cream in a glass for an elegant and indulgent dessert presentation.

Chocolate Cake Milkshake

Blend leftover chocolate cake with ice cream and milk for a creamy milkshake that’s a fun twist on traditional cake serving.