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Recipe by Orlie Perl

Chocolate Cake

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Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten

This is probably the easiest and most delicious chocolate cake you will ever have. Growing up every dessert in my house was always chocolate since my dad loved all things chocolate. He always said each Hershey’s bar tastes just as good as the last one- as opposed to fruit where it’s hit or miss.

The best thing about this recipe is that it’s so versatile, you can cover the cake with any kind of frosting or buttercream you want. All you need is your stand mixer, or even a bowl and a whisk would work great.

Ingredients

Main ingredients

  • 2 large eggs

  • 1 cup milk or almond milk (or orange juice)

  • 1 and 1/2 teaspoons vanilla extract

  • 1/2 cup vegetable or canola oil

  • 1 and 3/4 cups all-purpose flour, spoon and leveled (see notes)

  • 3/4 cup cocoa powder

  • 1 and 1/2 teaspoons baking powder

  • 1 and 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 and 1/2 teaspoons coffee grounds

  • 1 and 1/2 cups white sugar

  • 1/2 cup light brown sugar, lightly packed

  • 1 cup hot water

Directions

Prepare the Chocolate Cake

1.

Preheat your oven to 350 degrees Fahrenheit and grease two round eight-inch cake pans.

2.

In a medium-sized bowl, add your eggs, milk, vanilla, and oil and mix until fully incorporated. Set aside.

3.

In another bowl use a sieve to sift in your flour, cocoa powder, baking powder, baking soda, salt, and coffee to remove any clumps.

4.

Add in your white and brown sugar to the bowl. Mix to combine.

5.

Add your wet ingredients to your dry ingredients and mix until combined.

6.

Add in the hot water and mix.

7.

Pour the batter into your greased pan and bake for about 30 minutes. You’ll know the cake is done when you insert a toothpick to the center and it comes out clean.

Notes:

  • This recipe makes a two-layer cake, but if you only want one layer, you can cut the recipe in half. • I use a nine-inch cake pan when making this chocolate cake because I like to use the extra batter to make some cupcakes. You can also split this recipe up into three six-inch cake pans. • The batter will be thin and runny, and that’s okay. That’s the texture you’re looking for, so don’t feel the need to add anything extra in there.  
Chocolate Cake

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Kayle Bayles
Kayle Bayles
10 months ago

Perfect cake. Easy to make & not too sweet. Lends itself to any cream/icing
Thanks for a keeper!

tamar
tamar
2 years ago

what size pan? you dont specify

D. Schiff
D. Schiff
Reply to  tamar
2 years ago

First of all, in step #1 it says to grease 2 8” round pans. Then later on in the notes on the bottom it mentions that it can be made into a 2 layer cake.

Second of all, she also mentions in the notes that she puts half the recipe in a 9” round pan & the other half in cupcake tins.

So I guess you can choose either of the above choices.

רבקה רחל כהן
רבקה רחל כהן
3 years ago

yummmm!!