ere’s a simple, classic recipe for a moist chocolate cake, complete with detailed steps.
This
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recipe makes a two-layer 8-inch cake, perfect for 8-10 servings.
Chocolate Cake Recipe
Ingredients
For the Cake:
● 1¾ cups (220g) all-purpose flour
● ¾ cup (65g) unsweetened cocoa powder
● 2 cups (400g) granulated sugar
● 1½ teaspoons baking powder
● 1½ teaspoons baking soda
● 1 teaspoon salt
● 2 large eggs
● 1 cup (240ml) whole milk (or buttermilk for extra moisture)
● ½ cup (120ml) vegetable oil (or canola oil)
● 2 teaspoons pure vanilla extract
● 1 cup (240ml) boiling water
For the Chocolate Frosting (Optional):
● 1 cup (230g) unsalted butter, softened
● 3½ cups (440g) powdered sugar
● ½ cup (45g) unsweetened cocoa powder
● ½ teaspoon salt
● 2 teaspoons pure vanilla extract
● ¼ cup (60ml) heavy cream
Equipment
● wo 8-inch round cake pans
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● Parchment paper
● Mixing bowls
● Whisk or electric mixer
● Measuring cups and spoons
● Spatula
● Cooling racks
Instructions
Step 1: Preheat and Prepare Pans
● Preheat your oven to 350°F (175°C).
● Grease two 8-inch round cake pans with butter or non-stick spray. Line the bottoms
with parchment paper for easy release, then grease the parchment.
Step 2: Mix Dry Ingredients
● In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder,
baking soda, and salt until well combined. Ensure there are no lumps in the cocoa or
flour.
Step 3: Combine Wet Ingredients
● In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract
until smooth.
Step 4: Combine Wet and Dry Mixtures
● Gradually add the wet ingredients to the dry ingredients, stirring with a whisk or using
an electric mixer on low speed until just combined. Be careful not to overmix, as this
can make the cake dense.
Step 5: Add Boiling Water
● Carefully pour in the boiling water and stir slowly until the batter is smooth. The batter
will be thin—this is normal and helps create a moist cake.
Step 6: Divide and Bake
● Evenly divide the batter between the two prepared cake pans (about 3 cups per pan).
● Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the
center comes out clean or with a few moist crumbs.
Step 7: Cool the Cakes
● Remove the pans from the oven and let the cakes cool in the pans for 10 minutes.
● Run a knife around the edges, then carefully turn the cakes out onto cooling racks.
Peel off the parchment paper and let them cool completely (about 1 hour).
Step 8: Prepare the Frosting (Optional)
● In a large bowl, beat the softened butter with an electric mixer on medium speed until
creamy (about 1 minute).
● Sift in the powdered sugar and cocoa powder, add the salt, vanilla extract, and heavy
cream.
● Beat on low speed until combined, then increase to high speed and beat for 2-3
minutes until light and fluffy. Adjust consistency with more cream (for thinner frosting)
or powdered sugar (for thicker frosting).
Step 9: Assemble the Cake
● Place one cake layer on a serving plate or cake stand. Spread a layer of frosting
(about ¾ cup) evenly over the top.
● Place the second cake layer on top, flat side up. Frost the top and sides of the cake
with the remaining frosting, using a spatula or offset spatula for a smooth finish.
Step 10: Serve
● Slice and serve the cake at room temperature. Store leftovers in an airtight container
at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Tips
● F or extra flavor, add 1 teaspoon of instant coffee to the boiling water to enhance the
chocolate taste.
● Ensure all ingredients are at room temperature (except the boiling water) for a
smoother batter.
● If you don’t want frosting, dust the cake with powdered sugar or serve with whipped
cream and berries.
njoy your homemade chocolate cake! If you’d like a variation (e.g., vegan, gluten-free, or
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single-layer), let me know!
