Easy Chocolate Cake
Easy Chocolate Cake are three words I love to see together. I love making a cake that doesn’t require a whole lot of processes or equipment. This recipe calls for whisking a few ingredients together and then throwing them in a pan and into the oven. That’s it! The result being an irresistible cake with a tender, rich and moist crumb. I also use this simple method with my Easy Chocolate Orange Cake and Chocolate Zucchini Cake.
Being simple to make, this cake is an everyday classic. However, dress it up a little to be a luxurious celebration dessert when needed. Add some berries or roasted nuts or toasted coconut flakes (or all three) and you have a decadent dessert.
Chocolate Cake Ingredients
Plain all-purpose flour should be sifted for optimal texture.
Cocoa powder is the only source of chocolate and it certainly does the job when activated by the hot water.
Baking soda reacts with the cocoa to help the cake to rise.
Baking powder also helps with the rising of the chocolate cake.
Salt adds a little (funnily enough) saltiness to the cake, helping to balance the flavours. However, it can be omitted if preferred.
Sugars are for sweetness. However, the brown sugar also adds more depth of flavour to the cake.
Eggs for binding the chocolate cake.
Vanilla extract can be replaced with vanilla essence.
Vegetable oil can be any variety, but I prefer olive oil.
Cream helps with providing a rich and moist consistency. If you don’t have any cream replace it with an equal amount of milk.
Full cream milk is best, try to avoid skim/no fat milks. However, you can replace the cream and milk with carton coconut milk or almond milk for a dairy-free option.
Boiling hot water enhances the chocolate flavour of the cake. It will make the mix very runny, but the cake still cooks well.
Feedback: Did you try the Easy Chocolate Cake? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other chocolate creations. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Easy Chocolate Cake
This classic cake is rich and moist with a full chocolate flavour. It is so easy and can be whipped up in under an hour.
12
servings25
minutes30
minutes55
minutesStop your screen from going to sleep
Ingredients
- Cake
1 ¾ cups flour
¾ cup cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 ½ cups white sugar
¼ cup brown sugar
2 eggs
1 tsp vanilla extract
½ cup vegetable oil
½ cup cream (can omit cream and increase milk to 1 cup)
½ cup full cream milk
1 cup boiling hot water
- Icing
1 serving Chocolate Buttercream Frosting
Directions
- Cake
- Preheat the oven to 180C | 160C fan forced and lightly grease and line 2 x 22cm round springform cake pans (see Note 1).
- In a large mixing bowl, sift the flour, cocoa, baking soda, baking powder, salt and sugars.
- Whisk in the eggs, vanilla, oil, cream and milk until smooth and lump free.
- Add the water and whisk slowly until the batter is a runny consistency.
- Pour the batter evenly between the two tins and bake for 25-30 minutes, or until cooked through.
- Remove from oven and rest for ten minutes before removing from the pans. Cool.
- Assembly
- Place one of the cooled cake rounds on a serving plate and cover with half the Chocolate Buttercream Frosting.
- Place the second cake on top and spread with the remaining frosting. Enjoy!
Coating the whole cake: If you want to use the icing for the filling, top and to coat the sides, increase the Chocolate Buttercream Frosting ingredients by half.
Also try my other delicious chocolate recipes.
Notes
- Note 1: If you only have one 22cm pan (and it is deep) you can cook one large cake (bake for 35-40 mins or until cooked through) and cut in half. Or cook two separate cakes using the same pan.