Chocolate Cake
26 August, 2024
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Chocolate cake
Chocolate cake is a beloved dessert made from a rich, moist chocolate-flavored batter, often layered and covered with a luscious chocolate frosting. Its origins date back to the 18th century when chocolate became more accessible, and bakers began incorporating cocoa powder into cake recipes. The cake's deep, intense flavor and tender crumb make it a favorite for celebrations, from birthdays to weddings. Variations include flourless chocolate cake, molten lava cake, and chocolate sponge cake, each offering a unique twist on this classic treat. Whether served simply with a dusting of powdered sugar or elaborately decorated, chocolate cake remains a timeless indulgence for chocolate lovers.
Ingredients
For the Cake:
- 1 and 3/4 cups 220g all-purpose flour
- 1 and 1/2 cups 300g granulated sugar
- 3/4 cup 75g unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup 240ml whole milk, at room temperature
- 1/2 cup 120ml vegetable oil
- 2 teaspoons vanilla extract
- 1 cup 240ml boiling water
For the Frosting:
- 1 cup 230g unsalted butter, at room temperature
- 3 and 1/2 cups 440g powdered sugar, sifted
- 1/2 cup 45g unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup 60ml heavy cream
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Add Boiling Water: Stir in the boiling water. The batter will be thin, but this is normal.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the Frosting:
- Beat Butter: In a large bowl, beat the butter with an electric mixer until creamy and smooth.
- Add Dry Ingredients: Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
- Add Vanilla and Cream: Add the salt, vanilla extract, and heavy cream. Beat on high speed for about 3 minutes, until the frosting is light and fluffy. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
Assemble the Cake:
- Layer: Place one cake layer on a serving plate. Spread a thick layer of frosting over the top.
- Top Layer: Place the second cake layer on top of the frosting. Spread frosting over the top and sides of the cake.
- Decorate: Decorate as desired with sprinkles, chocolate shavings, or other toppings.
- Serve: Slice and enjoy your delicious homemade chocolate cake!
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