Simple Chocolate Cake

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Description:

A tender, moist chocolate cake with a deep cocoa flavor, made with everyday ingredients and no fuss. Perfect as a base for frosting or enjoyed plain with a dusting of powdered sugar.

Origin:

A timeless dessert enjoyed worldwide, this recipe captures the essence of chocolate cake with simplicity and ease.

Ingredients Quantity (Makes one 8-inch round cake or 12 cupcakes):

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • ½ tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water

Ingredients Optional:

  • ½ cup sour cream or yogurt for extra moisture
  • Espresso powder (1 tsp) to enhance chocolate flavor
  • Chocolate chips or chunks for added texture

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and flour an 8-inch round cake pan or line a cupcake tin.
  2. Mix dry ingredients:
    In a large bowl, sift together flour, baking powder, baking soda, cocoa powder, sugar, and salt.
  3. Add wet ingredients:
    Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth.
  4. Add boiling water:
    Carefully stir in boiling water (batter will be thin). This helps create a moist crumb.
  5. Bake:
    Pour batter into prepared pan. Bake 30–35 minutes (20–25 mins for cupcakes) or until a toothpick comes out clean.
  6. Cool:
    Let cake cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success:

  • Use high-quality cocoa powder for best flavor.
  • Don’t overmix once adding boiling water.
  • Test doneness early to avoid drying out.

Recommendation:

Top with your favorite frosting — chocolate ganache, buttercream, or cream cheese — or simply dust with powdered sugar.

Nutrition (Approx. per slice, 12 slices total):

  • Calories: 250
  • Protein: 3g
  • Fat: 10g
  • Carbs: 38g
  • Sugar: 28g
  • Fiber: 3g

Want frosting recipes, gluten-free version, or vegan adaptation?

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