Chocolate Cake
A tender, moist chocolate cake made in one bowl with a whisk. Bake it in two round pans and finish with chocolate buttercream frosting.
By Cookin' Kitchen
- Total: 55 minutes
Recipe
Chocolate Cake
A tender, moist chocolate cake made in one bowl with a whisk. Bake it in two round pans and finish with chocolate buttercream frosting.
Cookin' · https://cookin.club/recipes/chocolate-cake
- Prep
- 10 minutes
- Cook
- 35 minutes
- Rest
- 10 minutes
- Total
- 55 minutes
Ingredients
Cake
Frosting
Instructions
Step 1: Preheat the oven to 180°C/350°F (160°C fan).
Step 2: Grease two 22 cm/9-inch cake pans with butter, then line the bases.
Step 3: Sift the flour, cocoa, baking powder, and baking soda into a large bowl. Add the sugar and salt, then whisk briefly to combine.
Step 4: Add the eggs, milk, oil, and vanilla. Whisk until smooth and lump-free, about 30 seconds.
Step 5: Add the boiling water and whisk it in. The batter will be very thin.
Step 6: Pour the batter into the cake pans.
Step 7: Bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean. If the pans are on separate shelves, follow the shelf guidance in the notes.
Step 8: Cool for 10 minutes, then turn the cakes out upside down onto wire racks.
Step 9: Cool completely before frosting. Frost with chocolate buttercream, scaling the frosting recipe up by 50%.
Notes
Pan and baking notes
For springform pans, seal the gap where the sides meet the base with butter to reduce leakage, and put a tray on the oven floor to catch drips. Do not place the cake pans on the tray. If both pans fit on one oven shelf, place the shelf in the middle. If they need separate shelves, put one a third of the way down and the other below it; remove the upper cake after 35 minutes, move the lower cake to the upper shelf, and bake it for 5 minutes more.
For a bundt pan, bake for 50 minutes.
For one 22 cm/9-inch pan, bake for 40–45 minutes.
For two 20 cm/8-inch pans, bake for 38 minutes.
For three 20 cm/8-inch pans, bake for 32 minutes.
For a 33 x 22 x 5 cm / 13 x 9 x 2-inch rectangular pan, bake for 35–40 minutes. Use the same oven temperature.
Storage and variations
Regular cocoa powder works well; Dutch-processed cocoa gives a slightly more intense chocolate flavor. Regular white sugar can be used, or use caster/superfine sugar.
Store the cake in an airtight container for up to 5 days. If it is frosted and the weather is very hot, refrigerate it. Freezing can make the crumb wet and pudding-like.
Nutrition per serving
- Calories
- 351 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This chocolate cake has a tender, moist crumb and gets its chocolate flavor from cocoa powder and boiling water. Mix the batter with a whisk, then frost the cooled layers with chocolate buttercream.
Serve the cake as it is or dust it with icing sugar. For a special occasion, finish it with chocolate buttercream frosting.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment