Irresistibly Simple Chocolate Cake Recipe for Sweet Success
This Simple Chocolate Cake is a moist, rich, and delicious dessert perfect for any occasion.
Equipment
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Electric mixer
- measuring cups
- measuring spoons
- toothpick
Ingredients
For the Batter
- 1 3/4 cups all-purpose flour can substitute with gluten-free flour
- 2 cups sugar coconut sugar can be used for lower glycemic
- 3/4 cups cocoa powder use high-quality cocoa for best results
- 1 1/2 teaspoons baking powder ensure it's fresh for effective rising
- 1 1/2 teaspoons baking soda double-check expiration for best results
- 1 teaspoon salt no substitutes needed
- 2 large eggs can substitute with unsweetened applesauce or flax eggs
- 1 cup milk dairy-free milk works well for non-dairy version
- 1/2 cups vegetable oil melted butter or coconut oil can also be used
- 2 teaspoons vanilla extract using fresh vanilla beans elevates the taste
- 1 cups boiling water do not skip this key step
Instructions
How to Make No Fail Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is thick and smooth.
- Carefully stir in the boiling water. Don’t be alarmed if the batter seems thin; this step is crucial for enhancing the chocolate flavor.
- Pour the batter into your prepared cake pan and bake for 30-35 minutes. To check for doneness, insert a toothpick—it should come out clean with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
Dust with powdered sugar for a lovely presentation. Measure accurately for best results and always check for freshness of ingredients.