Simple Chocolate Cake Recipe

Craving a rich and luscious chocolate cake that’s easy to make and guaranteed to satisfy your sweet tooth? Look no further! This Simple Chocolate Cake Recipe delivers on all fronts, offering a moist, tender crumb and a deep, chocolatey flavor that will leave you coming back for more. Whether you’re celebrating a special occasion or simply treating yourself to a slice of indulgence, this recipe is sure to become a household favorite.

Ingredients:

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour or plain flour (8 oz | 227 g)
• 3/4 cup unsweetened cocoa powder (2.6 oz | 75 g) or regular Hershey’s cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda (or bicarbonate soda)
• 1 teaspoon salt
• 2 cups white granulated sugar (14 oz | 410 g)
• 2 large eggs
• 1 cup milk (250 ml)
• 1/2 cup vegetable oil (125 ml)
• 2 teaspoons pure vanilla extract
• 1 cup boiling water (250 ml)

For the Chocolate Buttercream Frosting:

• 4 oz butter (120 g | 1/2 cup)
• 2/3 cup unsweetened cocoa powder or regular HERSHEY’S (2.4 oz | 65 g)
• 3 cups powdered sugar (confectioners or icing sugar)
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Prepare the Chocolate Cake Batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until well combined. Stir in the boiling water until the batter is smooth and pourable.
3. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Chocolate Buttercream Frosting: In a large mixing bowl, beat the butter until creamy. Add the cocoa powder, powdered sugar, milk, and vanilla extract. Beat on low speed until combined, then increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
5. Assemble the Cake: Once the cakes are completely cooled, place one cake layer on a serving platter. Spread a generous layer of chocolate buttercream frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
6. Serve and Enjoy: Slice the chocolate cake into wedges and serve with a glass of cold milk or a dollop of whipped cream, if desired. Enjoy the rich, chocolaty goodness!

Cook Notes and Variations:

• Add Nutty Crunch: Fold in chopped nuts such as walnuts or pecans into the cake batter for added texture and flavor.
• Infuse with Coffee: Enhance the chocolate flavor by adding a tablespoon of instant coffee granules to the boiling water before mixing into the batter.
• Decorate Creatively: Sprinkle chocolate shavings, chocolate chips, or colorful sprinkles over the frosted cake for a decorative touch.

Keto and Low Carb Versions:

• Keto-Friendly: To make a keto-friendly version of this chocolate cake, substitute almond flour or coconut flour for the all-purpose flour and use a low-carb sweetener such as erythritol or monk fruit sweetener in place of sugar. You may also need to adjust the amount of liquid in the recipe to achieve the desired consistency.
• Low Carb Option: For a lower carb option, you can reduce the amount of sugar in the cake and frosting or use a sugar substitute with a lower glycemic index, such as stevia or xylitol. Additionally, you can replace some of the flour with almond flour or coconut flour to further reduce the carb content.

Frequently Asked Questions (FAQs):

Q: Can I use Dutch-processed cocoa powder instead of regular cocoa powder? A: Yes, you can use Dutch-processed cocoa powder interchangeably with regular cocoa powder in this recipe. Dutch-processed cocoa powder has a smoother, more mellow flavor compared to regular cocoa powder.

Q: Can I make this cake in advance? A: Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The frosting can also be made in advance and stored in the refrigerator, but it may need to be re-whipped before using.

Q: Can I freeze the cake layers? A: Absolutely! Once the cake layers are completely cooled, wrap them tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw the cake layers in the refrigerator overnight before assembling and frosting the cake.

Q: Can I make cupcakes instead of a layer cake with this recipe? A: Yes, you can use this recipe to make cupcakes instead of a layer cake. Simply line a muffin tin with cupcake liners and fill each liner about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

In conclusion, this Simple Chocolate Cake Recipe is a testament to the timeless appeal of homemade desserts. With its rich, chocolaty flavor and moist, tender crumb, this cake is sure to impress even the most discerning chocolate lovers. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this recipe is guaranteed to satisfy your cravings and leave you craving more. So, roll up your sleeves, preheat your oven, and treat yourself to a slice of chocolatey goodness with this irresistible cake.