chocolate cake recipe

The Ultimate Chocolate Cake Recipe

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Welcome to my kitchen! Today, I’m excited to share with you the ultimate chocolate cake recipe. This cake is rich, moist, and incredibly easy to make. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and sure to impress.

chocolate cake recipe

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
  2. Combine dry ingredients: In a large bowl, stir together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add wet ingredients: Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
  4. Stir in boiling water: The batter will be thin, but that’s okay! Pour the batter evenly into the prepared pans.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.

Chocolate Frosting:

  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  1. Melt butter: Stir in cocoa.
  2. Alternately add powdered sugar and milk, beating to spreading consistency.
  3. Add vanilla: Spread frosting on the cooled cake.

FAQs

Q: Can I use a different type of flour? A: Yes, you can use cake flour for a lighter texture. However, all-purpose flour works perfectly fine for this recipe.

Q: How do I store the cake? A: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.

Q: Can I freeze the cake? A: Absolutely! Wrap the cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before frosting.

Q: What can I use instead of vegetable oil? A: You can substitute vegetable oil with an equal amount of melted coconut oil or canola oil.

Q: How can I make the cake more moist? A: Adding a tablespoon of mayonnaise or sour cream to the batter can make the cake even more moist.

I hope you enjoy baking and eating this delicious chocolate cake as much as I do! If you have any other questions or tips, feel free to leave a comment below. Happy baking! 🍰

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