A simple and delicious recipe for a classic chocolate cake that is moist and rich.
Ingredients
- 1 3/4cupsall-purpose flour
- 1 1/2cupsgranulated sugar
- 3/4cupunsweetened cocoa powder
- 1 1/2tspbaking powder
- 1 1/2tspbaking soda
- 1tspsalt
- 2piecelarge eggs
- 1cupwhole milk
- 1/2cupvegetable oil
- 2tspvanilla extract
- 1cupboiling water
How to make Classic Chocolate Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add the milk, oil, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the boiling water. The batter will be thin, but that’s okay—it helps make the cake moist.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Frost with your favorite chocolate frosting once the cakes are completely cool.
Tips & Tricks
Make sure all ingredients are at room temperature for better mixing.
Use high-quality cocoa powder for a richer chocolate flavor.
FAQS
What is the best way to store leftover classic chocolate cake?
To store leftover classic chocolate cake, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before serving.
Can I make substitutions for the ingredients in this classic chocolate cake recipe?
Yes, you can make several substitutions in this classic chocolate cake recipe. For a dairy-free version, use almond milk or coconut milk instead of whole milk, and replace the eggs with flaxseed meal or applesauce. If you want to reduce sugar, you can use a sugar substitute like stevia or erythritol, but be sure to check the conversion ratios.
How can I ensure my classic chocolate cake turns out moist and rich?
To ensure your classic chocolate cake is moist and rich, make sure to use boiling water in the batter, as it helps to activate the cocoa powder and keeps the cake tender. Also, avoid overmixing the batter after adding the wet ingredients, as this can lead to a denser cake. Finally, allow the cakes to cool completely before frosting to maintain their moisture.
What are some great frosting options to pair with classic chocolate cake?
Some great frosting options to pair with classic chocolate cake include classic chocolate buttercream, cream cheese frosting, or a rich ganache. For a lighter option, you could use whipped cream or a vanilla buttercream. Each of these will complement the rich chocolate flavor beautifully.
What dietary restrictions can this classic chocolate cake accommodate?
This classic chocolate cake can be adapted to accommodate various dietary restrictions. By using gluten-free all-purpose flour, you can make it gluten-free. For a vegan version, substitute the eggs with flaxseed meal or applesauce, use plant-based milk, and replace the vegetable oil with coconut oil or a similar vegan alternative.
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Chef Ash
(@muslima123)
Love cooking new dishes Expert in hydrabadi and Arabi food cuisine Love cooking new dishes Expert in hydrabadi and Arabi food cuisine ...
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