Fluffy Chocolate Cake

Description:

This Fluffy Chocolate Cake boasts a tender crumb and rich chocolate flavor while remaining incredibly light and airy. It’s a versatile cake perfect for birthdays, celebrations, or any time you crave a chocolatey treat that isn’t dense or heavy.

Origin:

The fluffy chocolate cake style originated from classic American sponge and butter cakes, refined with cocoa powder and modern baking techniques to create a soft, tender crumb with deep chocolate flavor.

Ingredients Quantity:

Cake:

All-purpose flour – 1¾ cups (220g)
Granulated sugar – 1¾ cups (350g)
Unsweetened cocoa powder – ¾ cup (75g)
Baking powder – 1½ tsp
Baking soda – 1½ tsp
Salt – 1 tsp
Eggs – 2 large
Whole milk – 1 cup (240ml)
Vegetable oil – ½ cup (120ml)
Vanilla extract – 2 tsp
Boiling water – 1 cup (240ml)

Optional Frosting:

Butter – ½ cup (115g), softened
Powdered sugar – 3 cups (360g)
Cocoa powder – ¾ cup (75g)
Heavy cream or milk – 4–6 tbsp
Vanilla extract – 1 tsp

Optional Ingredients:

Espresso powder – 1 tsp (enhances chocolate flavor)
Sour cream – ½ cup (for extra moistness)
Chocolate chips – ½ cup (folded into batter)

Instructions:

1. Prep:

Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line with parchment paper.

2. Mix Dry Ingredients:

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:

In another bowl, whisk eggs, milk, oil, and vanilla extract.

4. Combine & Add Boiling Water:

Gradually add wet ingredients to dry ingredients, mixing until smooth.
Stir in boiling water carefully (batter will be thin; this helps keep cake moist and light).

5. Bake:

Divide batter evenly between prepared pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

6. Frost (Optional):

Beat butter until creamy.
Gradually add powdered sugar and cocoa powder.
Add cream and vanilla, beating until fluffy.
Spread on cooled cake layers.

Tips for Success:

Use high-quality cocoa powder for best flavor.
Don’t overmix the batter after adding boiling water.
Boiling water blooms the cocoa, enhancing the chocolate taste.
Allow cakes to cool completely before frosting to avoid melting.

Recommendation:

Serve with fresh berries, a scoop of vanilla ice cream, or a drizzle of raspberry sauce for a delightful contrast. Perfect for birthdays, afternoon tea, or casual gatherings.