Chocolate Cake – Moist, rich, and bursting with deep cocoa flavor, this recipe strikes the perfect balance between indulgence and simplicity. Topped with a silky chocolate ganache or your favorite frosting.
Tips and Tricks for the Perfect Chocolate Cake
- Measure Accurately: Use a kitchen scale to weigh ingredients for precision.
- Room-Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
- Avoid Overmixing: Mix until just combined to prevent a dense cake.
- Enhance the Flavor: Add a pinch of espresso powder to the dry ingredients for a deeper chocolate flavor.
- Level Your Cakes: Use a serrated knife to level the tops for even layers.
Chocolate Cake Variations
Gluten-Free Chocolate Cake
Swap all-purpose flour with a 1:1 gluten-free baking mix. Ensure other ingredients are certified gluten-free.
Vegan Chocolate Cake
Replace eggs with flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use plant-based milk, and opt for coconut oil.
Decadent Triple Chocolate Cake
Fold in 1 cup of chocolate chips into the batter and top the cake with chocolate ganache.
Flavored Chocolate Cake
Infuse the batter with orange zest, peppermint extract, or a splash of almond liqueur for a unique twist.
How to Serve Chocolate Cake
- Classic: Frost the cake with chocolate buttercream and serve with a glass of milk.
- Elegant: Top with fresh berries, a dusting of powdered sugar, or a drizzle of salted caramel.
- Party-Ready: Add sprinkles, edible flowers, or a dollop of whipped cream for a festive touch.
How to Store Chocolate Cake
- Room Temperature: Store the frosted cake in an airtight container for up to 2 days.
- Refrigeration: Wrap the unfrosted cake layers in plastic wrap and refrigerate for up to a week. Frosted cakes should be kept in a cake dome to prevent drying out.
- Freezing: Wrap each cake layer in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Chocolate Cake FAQs
Why is my chocolate cake dry?
Dryness can occur if you overbake or use too much flour. Always check your cake a few minutes before the recommended baking time.
Can I make this cake in advance?
Absolutely! Bake the layers up to two days in advance and store them tightly wrapped. Frost just before serving.
What frosting pairs best with chocolate cake?
Chocolate buttercream, cream cheese frosting, or peanut butter frosting are popular choices. For a lighter option, try whipped cream.
Can I make cupcakes with this recipe?
Yes! This recipe yields about 24 cupcakes. Bake at 350°F for 18-22 minutes.
What’s the secret to a moist cake?
Using ingredients like buttermilk, oil, and boiling water (or coffee) keeps the cake moist and tender.
Chocolate Cake
Chocolate Cake - Moist, rich, and bursting with deep cocoa flavor, this recipe strikes the perfect balance between indulgence and simplicity. Topped with a silky chocolate ganache or your favorite frosting.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (9.4 g) vanilla extract
- 2 teaspoons (8 g) baking powder
- 1 1/2 teaspoons (9 g) baking soda
- 2 cups (396 g) sugar
- 3/4 cup (63 g) unsweetened cocoa powder
- 1 teaspoon (2.8 g) kosher salt
- 1/2 cup (99 g) vegetable oil, or canola oil, or melted coconut oil
- 1 teaspoon (2.3 g) espresso powder, homemade or store-bought
- 1 cup (227 g) milk, or buttermilk, almond, or coconut milk
- 1 cup (227. g) boiling water
- Chocolate Buttercream Frosting
- 2 large (100 g) eggs
Instructions
- Prep the Pans: Preheat your oven to 350ºF. Grease and flour two 9-inch cake pans or use baking spray.
- Mix Dry Ingredients: In a large bowl or stand mixer, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Add Wet Ingredients: Pour in milk, oil, eggs, and vanilla. Mix on medium speed until smooth.
- Incorporate Boiling Water: Reduce the speed and carefully mix in the boiling water. The batter will be thin, which is perfect!
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. Frost generously with chocolate buttercream.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 92Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 47mgCarbohydrates 12gFiber 0gSugar 4gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This chocolate cake recipe is a timeless classic that can be adapted for any occasion. Whether you’re a beginner or a seasoned baker, these tips and variations ensure your chocolate cake turns out perfect every time. With proper storage and serving ideas, this recipe is guaranteed to be a hit.