Chocolate Cake

5
(3)
  • Cooking and Prep: 50 m
  • Serves: 10
  • Contains:

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 (13)

Main ingredients

Start Cooking

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.

Note:

 

• 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.

 

Variation:

 

• To make this a gluten-free or dairy-free cake, you can use gluten-free flour and almond milk. I've successfully made this recipe with gluten-free flour and sweetened vanilla almond milk using the same ratio.



  • tamar

    what size pan? you dont specify
    Posted by iluvchoc |2022-01-22 23:48:27
    Replies:
    D. Schiff
    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.
    Posted by D. Scchiff|January 23, 2022
    0
    1
  • miriam

    Posted by miz |2021-07-06 10:04:39
    Replies:
    0
    0
  • Sara Venitt

    Posted by Hi.Sara @msn.com |2020-11-28 18:04:43
    Replies:
    0
    0
  • Sara Venitt

    Posted by Hi.Sara @msn.com |2020-11-28 18:04:29
    Replies:
    0
    0
  • רבקה רחל  כהן

    yummmm!!
    Posted by RR COHEN |2020-09-23 16:37:02
    Replies:
    1
    0
 
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  • tamar

    what size pan? you dont specify
    Posted by iluvchoc |2022-01-22 23:48:27
    Replies:
    D. Schiff
    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.
    Posted by D. Scchiff|January 23, 2022
    0
    1
  • רבקה רחל  כהן

    yummmm!!
    Posted by RR COHEN |2020-09-23 16:37:02
    Replies:
    1
    0
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