Chocolate Cake
This signature chocolate cake delivers a deep, cocoa-rich flavor and an incredibly moist, velvet-like crumb that melts in your mouth. Topped with a luscious dark chocolate glaze, it is the quintessential dessert for birthdays, celebrations, or a luxurious weekend treat.
Prep
20m
Cook
35m
Serves
12
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 cups 250 g | All-purpose flour |
| 2 cups 400 g | Granulated sugar |
| 0.75 cup 75 g | Unsweetened cocoa powder |
| 2 tsp 10 g | Baking powder |
| 1.5 tsp 7 g | Baking soda |
| 1 tsp 6 g | Fine sea salt |
| 2 pieces 100 g | Large eggs |
| 1 cup 240 ml | Whole milk |
| 0.5 cup 120 ml | Vegetable oil |
| 2 tsp 10 ml | Vanilla extract |
| 1 cup 240 ml | Boiling water |
2 Method
Step 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed with a hand mixer or stand mixer for about 2 minutes until the batter is smooth.
Step 4. Carefully stir in the boiling water by hand. The batter will be very thin and liquid-like; this is normal and ensures a moist texture.
Step 5. Evenly pour the batter into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
💡 Chef's Tips
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Use Dutch-processed cocoa powder for a darker, more intense chocolate flavor.
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Don't skip the boiling water; it 'blooms' the cocoa powder and releases the full depth of the chocolate.
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Ensure your eggs and milk are at room temperature for the smoothest batter consistency.
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For the best texture, do not overbake; start checking with a toothpick 5 minutes before the timer ends.
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