Chocolate Cake

This classic chocolate cake is rich, moist, and incredibly easy to make. With just a few simple ingredients, it comes together in no time and results in a delicious dessert perfect for any occasion. Whether you serve it with a dusting of powdered sugar or a generous layer of frosting, this cake will surely satisfy your chocolate cravings.

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup boiling water

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Stir in the milk, vegetable oil, and vanilla extract.
4. Gradually add the boiling water to the batter. It will be thin, but that’s okay. Mix well until smooth.
5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cake in the pan on a wire rack before serving.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 30-35 minutes
• Total Time: 45-50 minutes

Variations

• Chocolate Frosting: Top this cake with your favorite chocolate frosting for an extra indulgent treat.
• Add-ins: Mix in chocolate chips or nuts, like walnuts or almonds, to the batter for added texture.
• Layer Cake: Double the recipe to create a two-layer cake. Add frosting between the layers for a more elaborate dessert.
• Gluten-Free Version: Swap the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.

Storage/Reheating

Store any leftover chocolate cake in an airtight container at room temperature for up to 3 days. If you prefer to refrigerate it, the cake can be stored for up to 5 days. To reheat, microwave individual slices for about 15-20 seconds or warm the whole cake in the oven at 350°F for 10 minutes.

10 FAQs

1. Can I use a different type of oil? Yes, you can substitute vegetable oil with other oils like canola or sunflower oil.
2. What if I don’t have cocoa powder? You can substitute cocoa powder with melted dark or semi-sweet chocolate, but the texture and flavor may vary slightly.
3. Can I use a different pan size? If you’re using a larger pan, reduce the baking time, and if you use a smaller pan, increase the baking time. Just check for doneness with a toothpick.
4. Can I add frosting to this cake? Absolutely! This cake is perfect with chocolate frosting, whipped cream, or even a simple dusting of powdered sugar.
5. Can I make this cake in advance? Yes, this cake keeps well for a couple of days at room temperature or in the fridge if wrapped tightly.
6. Can I make this cake in a different shape? Yes, you can bake the cake in a round pan or any other shape, adjusting the baking time as necessary.
7. Can I make this cake dairy-free? Yes, substitute the milk with a non-dairy milk like almond, soy, or oat milk, and use a plant-based oil.
8. What can I use instead of vanilla extract? You can substitute with almond extract or other flavored extracts, but vanilla gives the best flavor balance.
9. Is it necessary to add boiling water? Yes, the boiling water helps create a moist and tender cake, so it’s an important part of the recipe.
10. Can I freeze this cake? Yes, you can freeze the cake for up to 2 months. Wrap it well in plastic wrap and foil, then thaw at room temperature before serving.

Conclusion

This chocolate cake is the perfect solution when you’re craving a quick, delicious dessert. With a simple list of ingredients and minimal preparation, it’s easy to bake and always a crowd-pleaser. Whether you enjoy it plain or with frosting, this cake is a go-to for all your chocolate cake needs!

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