Chocolate Cake Recipe – The Only Cake You’ll Ever Need
Introduction
If you’ve been searching for the perfect chocolate cake recipe, your hunt ends here! This moist, rich, and fluffy chocolate cake is the kind of dessert that brings smiles to every table. Whether it’s for a birthday, holiday, or just a sweet craving on a weekday, this recipe guarantees bakery-quality results with simple, everyday ingredients. The best part? It’s easy enough for beginners yet impressive enough for guests.
Ingredients for Chocolate Cake
Dry Ingredients
- 200 g (1 ½ cups) all-purpose flour
- 60 g (½ cup) unsweetened cocoa powder
- 200 g (1 cup) granulated sugar
- 100 g (½ cup) brown sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 large eggs (room temperature)
- 240 ml (1 cup) whole milk
- 120 ml (½ cup) vegetable oil (or melted butter)
- 2 tsp pure vanilla extract
- 240 ml (1 cup) hot coffee or boiling water (enhances chocolate flavor)
For Chocolate Frosting
- 200 g (1 ¾ cups) powdered sugar
- 50 g (½ cup) unsweetened cocoa powder
- 100 g (½ cup) unsalted butter, softened
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat Oven: Set your oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Crack in the eggs, pour in milk, oil, and vanilla. Mix using a hand whisk or electric mixer until smooth.
- Incorporate Hot Liquid: Slowly pour in the hot coffee (or water) while mixing. The batter will be thin—don’t worry, that’s what makes the cake moist.
- Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: In a bowl, beat softened butter until creamy. Add powdered sugar, cocoa powder, milk, and vanilla. Whip until fluffy.
- Assemble: Place one cake layer on a plate, spread frosting on top, then place the second cake layer. Frost the top and sides generously.
- Serve & Enjoy: Slice into rich, moist layers and enjoy with a glass of cold milk or coffee.
Tips & Variations
Make This Chocolate Cake Recipe Even Better
- Dairy-Free Option: Swap milk with almond or oat milk, and use vegan butter for the frosting.
- Extra Moist Cake: Add 120 g (½ cup) of sour cream or yogurt to the batter.
- Gluten-Free Version: Replace all-purpose flour with a gluten-free baking mix.
- Decorating Idea: Top with fresh berries, sprinkles, or a drizzle of melted chocolate.
Frequently Asked Questions
Can I make this chocolate cake recipe ahead of time?
Yes! You can bake the cakes a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost before serving.
How do I store leftovers?
Keep the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days.
Can I freeze chocolate cake?
Absolutely! Wrap slices in cling film and freeze for up to 2 months. Thaw at room temperature before serving.
Final Thoughts & Call to Action
This chocolate cake recipe is more than just a dessert—it’s a timeless treat that makes any moment special. With its soft texture, deep cocoa flavor, and creamy frosting, it’s bound to become your family’s favorite.
For more baking tips and verified ingredient guides, check out BBC Good Food – one of the best resources for home bakers.
Ready to impress your loved ones? Bake this cake today and share your results with us at greenbeancasserolerecipe.com!
