Chocolate cake

Cake is a form of sweet food made from flour, sugar,and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that shares features with other desserts such as pastries, meringues, custards, and pies.

Tips:-

Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture.

Then add in your wet ingredients. Just keep in mind that the cake batter is very thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist.

The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for on even deeper chocolate flavor. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour.

INGREDIENTS :-

CHOCOLATE CAKE

  • 1 3/4 cups all purpose flour, or (plain flour),(8 oz|227g)
  • 3/4 cup unsweetened cocoa powder, (2.6 oz| 75 g) or regular Hershey’s cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda,(or bi-carb soda)
  • 1 teaspoon salt
  • 2 cups white granulated sugar,(14 oz | 410g)
  • 2 large eggs
  • 1 cup milk,(250 ml)
  • 1/2 cup vegetable oil, (125 ml)
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
chocolate cake batter

CHOCOLATE BUTTERCREAM FROSTING

  • 4 oz butter, (120 g| 1/2 cup)
  • 2/3 cup unsweetened cocoa powder,or regular HERSHEY’S (2.4 oz | 65 g)
  • 3 cups powdered sugar, (confectioners or icing sugar)
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract
chocolate buttercream frosting

PROCEDURE:-

CHOCOLATE CAKE

  1. Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan / convection.
  2. Lightly grease 2×9-inch (22cm) round cake pans with butter. Line base with parchment paper.
  3. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
  4. Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
  5. Pour batter into cake pans and bake for 30- 35 minutes or until a wooden skewer inserted into the center comes out clean.
  6. Let it cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

  1. Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed).stir in vanilla.

How do you make the best chocolate cake?

  • Make sure you preheat your oven before starting. We’ve included temperatures for standard and fan or convention ovens.
  • If using springform pans, note that they are not 100 % leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the pan (or the bottom of the oven) to catch any stray drips. Don’t put cake pans directly on the pan as the heat will effect the base of your cakes.
  • Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day.
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8 Comments

  • Sandeep Dhar 25 April 2020 at 7:24 am Reply

    Well explained

  • Mittali Sharma 25 April 2020 at 9:43 am Reply

    Well done… proud of you❤️

  • Dohini 25 April 2020 at 10:06 am Reply

    Amazing!
    Looking forward for more such recipes❤

  • Manvi 25 April 2020 at 11:24 am Reply

    Well done girl ❤️❤️

  • Mahima 25 April 2020 at 11:43 am Reply

    Perfect explanation ❤️ Will try it soooon

  • Subah Saxena 25 April 2020 at 1:19 pm Reply

    Superb!!! 😍

  • ASHUTOSH MAHAJAN 27 April 2020 at 4:27 am Reply

    Now I can give it a try

  • Sanjay kumar 27 April 2020 at 9:52 am Reply

    look delicious….will try it soon..😋😋

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