A homemade chocolate cake screams comfort. And a classic chocolate cake can never go out of style. And there is a certain charm is a homemade chocolate cake, isn’t it? I have been getting so many requests for a good chocolate cake recipe so adding one that I have been making for years! I thought the upcoming holiday season is a perfect excuse to make it.
This easy chocolate cake is so simple to make! Just a few ingredients and you are ready to go in just a few minutes. However, it is important to weigh the ingredients and keeping them ready before you start making the batter. Because good baking is all about the right proportions and techniques.
This chocolate cake is extra choco-laty. The dry ingredients uses good quality cocoa powder, which adds a lot of flavour and colour to the cake. Try and use a good quality brand as that affects the taste of the cake. The frosting also has some melted dark chocolate which makes each bite extra special.
I have been baking this cake for as long as I can remember – be it for birthdays, holidays, get togethers or even a random weekday! Trust me, it’s so good – you will never need to hunt for any recipe again. This chocolate cake is moist and melt-in-the-mouth soft. And that choco-laty frosting elevates it to just another level.
Mixing the wet and dry ingredients
This cake follows the classic rule of mixing wet ingredients to dry ingredients to form the batter. The batter of this chocolate cake is very thin, so do not worry about it. For the dry ingredients, there is powdered white sugar, all purpose flour, cocoa powder, baking powder and baking soda. You can also add half a teaspoon of salt if you’re using unsalted butter. I haven’t added any because I mostly use salted butter. Just give all the dry ingredients a quick mix with a spoon or fork once you sieve them into the bowl. This ensures the baking powder and baking soda are evenly distributed for uniform rising of the cake.
For the wet ingredients, the main fat used is vegetable oil instead of butter. The addition of a neutral oil makes the cake extra moist and fluffy. Along with that, there are eggs, milk, vanilla essence and warm coffee. Coffee and chocolate are a great combination. The addition of coffee does not make the cake taste like coffee, but enhances the flavour of the chocolate. If you want to skip the coffee, replace it with some warm water.
Mix the wet and the dry very gently and carefully. Do not be harsh with the spatula. And stop mixing once you feel everything is combined well.
An imperfectly perfect cake
I like to call this chocolate cake an imperfectly perfect one. This is because it is magical, like all things homemade. Do not worry about getting the perfect look in a homemade chocolate cake. This is a classic and homemade version – and it tastes delicious. It might not be the prettiest looking cake, but it will be one of the tastiest chocolate cakes you will ever eat. And you can get as creative as you want with the topping. Chocolate shavings are a great idea, and so are strawberries and edible flowers. As for me, I like mine simple and plain.
Here’s the recipe and I cannot wait for you guys to try this.
|Prep Time||30 minutes|
|Cook Time||30 minutes|
- 350 grams powdered white sugar
- 245 grams all purpose flour
- 75 grams unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 240 ml warm coffee Mix 2 tsp instant coffee powder into warm water.
- 240 ml milk
- 120 ml vegetable oil
- 1 tbsp vanilla essence
- 2 eggs
- Preheat the oven to 180 degrees celsius. Place the rack in the middle of the oven.
- In a large bowl, combine all the dry ingredients and mix well.
- Take two 8-inch baking pans. Oil or butter it on all sides and add a parchment paper on top. Keep it aside.
- Weigh all the ingredients as per the recipe and keep them ready before you start making the cake.
- In a large bowl, take two eggs and whisk it till slightly frothy. Add the rest of the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix till you get a thin batter (see video).
- Pour the batter equally onto each baking pan. Measure the weight on a machine to get the exact proportions.
- Bake at 180 degrees for 25-30 minutes. Check if done by inserting a toothpick. If it comes out clean, it means the cake is cooked.
- Let the cakes cool for 20 minutes. Invert and take them out on a plate or cake base. Allow them to cool completely.
- Make a double boiler by heating water in a sauce pan and placing a heatproof bowl above it (see video). Now add the semi sweet dark chocolate chunks and butter. Let it melt in lowest heat. Once the chocolate is completely melted, mix well and set aside. Cool completely.
- In a bowl, whip the cream with an electric beater till stiff peaks are formed. Add the cooled chocolate to the whipped cream and fold gently. This is the frosting.
- Apply the frosting on th cake as shown in the video. Enjoy!
- Cool the melted chocolate completely before adding it to the whipping cream.
- To get the perfectly whipped cream, make sure the bowl is cold, and the whipping cream is as cold as possible.
- Cool the baked cakes completely before adding the frosting.
- Once you add the frosting to the cake, let it chill in the fridge before cutting into it directly. Outting it in the refrigerator for a while will help it settle and the frosting will stick to the cake.
- You can top the cake with chocolate shavings or even strawberries or edible flowers. I like mine in its classic form.