Chocolate Cake

This homemade chocolate cake is the perfect treat for any chocolate lover. With its rich cocoa flavor, moist texture, and simple ingredients, this cake is easy to make and absolutely delicious. Whether you’re serving it for a special occasion or just as a sweet indulgence, this classic chocolate cake will never disappoint.

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 oven to 350°F (175°C). Grease and flour a 9×9 inch pan.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Stir in milk, oil, and vanilla extract until combined.
4. Beat in the boiling water. The batter will be thin, but this is normal.
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. Allow the cake to cool in the pan on a wire rack.

Servings and Timing

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

Variations

• Frosting Options: Top the cake with your favorite frosting such as chocolate ganache, buttercream, or a simple dusting of powdered sugar.
• Add-ins: Fold in chocolate chips, chopped nuts, or berries to the batter for extra texture and flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend as a substitute for regular flour.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Freezing: This cake can be frozen for up to 3 months. Wrap slices tightly in plastic wrap and aluminum foil before freezing.
• Reheating: Reheat individual slices in the microwave for about 15-20 seconds, or in the oven at 300°F for 5-10 minutes.

10 FAQs

1. Can I use a different type of oil? Yes, you can substitute vegetable oil with canola or sunflower oil for a lighter flavor.
2. Can I make this cake ahead of time? Yes, the cake can be made a day in advance. Store it at room temperature and frost just before serving.
3. Can I make this cake in a different pan size? Yes, you can use a larger or smaller pan, but be sure to adjust the baking time. A larger pan will result in a thinner cake, while a smaller one may require a longer bake time.
4. What type of cocoa powder is best for this recipe? Unsweetened cocoa powder is best for this recipe to ensure the correct balance of sweetness and bitterness.
5. Can I make this cake without eggs? Yes, you can substitute the eggs with a flax egg or a commercial egg replacer for a vegan version of this cake.
6. Can I add chocolate chips to the batter? Yes, adding chocolate chips is a great way to enhance the chocolate flavor and texture of the cake.
7. How can I make the cake richer? You can add sour cream, yogurt, or buttermilk to the batter to make the cake even richer and more moist.
8. How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
9. Can I freeze this cake? Yes, you can freeze the cake, either whole or in slices. Just make sure to wrap it tightly to avoid freezer burn.
10. Can I use this recipe to make cupcakes? Yes, you can use this recipe to make cupcakes. Bake for about 18-20 minutes at 350°F, or until a toothpick comes out clean.

Conclusion

This simple chocolate cake is a timeless favorite that delivers rich flavor and a moist texture with just a few basic ingredients. Whether you’re enjoying it as is or adding your favorite frosting, this cake is perfect for any occasion. It’s quick, easy, and incredibly satisfying—a guaranteed hit every time!

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