Hey there, cake lover! So, let me tell you about this awesome chocolate cake recipe that’s been a staple in my house for ages. I remember the first time I made it—my kitchen looked like a chocolate war zone, but the taste was so worth it! It’s funny how the messiest recipes often turn out the best, right?
Why You’ll Love This Cake
I whip up this cake when I want to impress friends without trying too hard (who doesn’t love easy wins?). It has this rich, velvety texture that my family goes wild for every time. And don’t even get me started on the smell—if only they’d bottle that up as a candle! If you’re like me and sometimes forget to set ingredients out ahead of time, don’t sweat it. This recipe is pretty forgiving.
What You’ll Need
- 1 3/4 cups all-purpose flour (I’ve used spelt flour in a pinch, works fine)
- 2 cups sugar (my grandma swore by cane sugar, but I’ve used the regular stuff too)
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk (almond milk also does the trick)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Let’s Get Baking!
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans (or just use non-stick spray when you’re in a hurry).
- Mix together the flour, sugar, cocoa, baking powder, baking soda, and salt. I usually do this part while humming my favorite tune—makes it more fun!
- Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. It might look a bit runny, but that’s okay (trust the process!).
- Stir in the boiling water until it’s all smooth. The batter will be thin, but that’s a good thing!
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Here’s where I often peek in to sneak a whiff.
- Cool for 10 minutes, then remove from pans to a wire rack to cool completely.
Notes
Don’t panic if the batter seems too thin—actually, that’s what gives it a fluffy texture. I learned the hard way by adding extra flour once; it turned out more like a brownie (not the worst mistake, but not what I was going for).
Variations
I once added a tablespoon of espresso powder to the batter, and it gave the cake an extra kick—perfect for adults! Tried adding chopped nuts once too, but it wasn’t a hit (kids can be so picky!).
Equipment Suggestions
If you don’t have round pans, go ahead and use a square one. Just adjust the baking time a little. And no electric mixer? A sturdy whisk and some elbow grease will work just as well.
Storage Tips
This cake stays fresh in an airtight container for up to three days—though honestly, in my house, it never lasts more than a day! You can freeze it too if you want to save some for later.
Serving Ideas
We usually serve this cake with a scoop of vanilla ice cream. My kids love it when we have a “cake and ice cream night” (which, yeah, is basically every time we have cake).
Pro Tips
I once skipped the cooling step and ended up with melted frosting everywhere—lesson learned! Patience is key with this one.
FAQs
Can I use a different type of flour? Sure, whole wheat works too, but it’ll change the texture a bit.
Why does the batter seem so runny? Don’t worry, it’s supposed to be! It makes the cake light and airy once baked.
Can I make this ahead of time? Definitely! Bake the cake, wrap it up tightly, and freeze it. Then just thaw and frost when you’re ready.
Happy baking, and remember, the best part is licking the bowl—just don’t tell anyone I said that!