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Howto Chocolate Cake

This document provides a one-page guide for making a moist chocolate cake, yielding 8-10 slices in about 1 hour. It includes a list of ingredients, equipment needed, detailed steps for preparation and baking, as well as optional frosting and tips for variations. Additionally, it offers storage recommendations for the cake.

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Efua Ihenyen
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11 views1 page

Howto Chocolate Cake

This document provides a one-page guide for making a moist chocolate cake, yielding 8-10 slices in about 1 hour. It includes a list of ingredients, equipment needed, detailed steps for preparation and baking, as well as optional frosting and tips for variations. Additionally, it offers storage recommendations for the cake.

Uploaded by

Efua Ihenyen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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HOW TO: Moist Chocolate Cake (One-Page Guide)

Yield: 8–10 slices | Time: 1 hr (15 min prep, 30–35 min bake, 15 min cool)

INGREDIENTS
Dry: 1½ cups (190 g) all-purpose flour; 1½ cups (300 g) sugar; ¾ cup (75 g) unsweetened cocoa; 1½ tsp
baking powder; 1½ tsp baking soda; 1 tsp fine salt.
Wet: 2 large eggs (room temp); 1 cup (240 ml) milk; ½ cup (120 ml) neutral oil; 2 tsp vanilla; 1 cup (240
ml) hot coffee or hot water.

EQUIPMENT
Two 8-inch (20 cm) round pans, bowls, whisk, spatula, cooling rack.

STEPS
1) Heat oven to 350°F/175°C. Grease and line pans (parchment bottoms).
2) Whisk all Dry in a large bowl until evenly cocoa-brown.
3) Add eggs, milk, oil, vanilla. Mix until smooth, ~1 min (no pockets).
4) Stir in hot coffee—batter will be thin (good!).
5) Divide between pans; tap to release bubbles.
6) Bake 28–32 min until a toothpick with a few moist crumbs.
7) Cool 10 min in pans, then turn out; cool fully.
8) Frost or dust with powdered sugar.

QUICK CHOCOLATE FROSTING (optional)


Beat ½ cup (113 g) soft butter, 2 cups (240 g) powdered sugar, ½ cup (50 g) cocoa, pinch salt, 1 tsp
vanilla, 3–4 Tbsp milk until fluffy.

TIPS
• For cupcakes: 350°F/175°C, 18–22 min (yields ~24). • Swap milk for buttermilk for extra tang. • Add ½
tsp espresso powder to deepen chocolate.

STORAGE
Cover and keep at room temp 2 days or refrigerate 4–5 days (bring to room temp before serving).

One-page quick-start • Home baking temps may vary

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