Classic and Easy Chocolate Cake Recipe from www.thespruceeats.com
Description
If you're looking for a delicious and easy chocolate cake recipe, look no further! This recipe is perfect for beginners or anyone who wants to whip up a tasty dessert in no time. It's moist, chocolatey, and will satisfy any sweet tooth.
Prep Time
The prep time for this recipe is minimal. You'll need about 10-15 minutes to gather all of the ingredients and get them ready to go.
Cook Time
The cake will need to bake for about 30-35 minutes, depending on your oven.
Ingredients
For the cake, you'll need: - 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup hot water For the frosting, you'll need: - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1/4 cup unsweetened cocoa powder - 1/4 cup milk - 1 teaspoon vanilla extract
Equipment
To make this cake, you'll need a mixing bowl, a whisk or electric mixer, a 9-inch cake pan, and an oven.
Method
1. Preheat your oven to 350°F (175°C). 2. Grease a 9-inch cake pan with cooking spray or butter. 3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 4. Add in the vegetable oil, eggs, and vanilla extract. Mix until well combined. 5. Gradually add in the hot water, mixing until the batter is smooth. 6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7. Allow the cake to cool completely before frosting. To make the frosting: 1. In a large mixing bowl, cream the butter until smooth. 2. Add in the powdered sugar, cocoa powder, milk, and vanilla extract. Mix until the frosting is smooth and creamy. 3. Spread the frosting over the cooled cake.
Notes
- Make sure to sift the cocoa powder to avoid lumps in the batter. - You can substitute hot coffee for the hot water to enhance the chocolate flavor. - To make the cake lighter, you can use cake flour instead of all-purpose flour.
Q: Can I make this cake ahead of time? A: Yes, you can make the cake a day in advance and store it in an airtight container at room temperature. Frost the cake just before serving. Q: Can I freeze this cake? A: Yes, you can freeze the unfrosted cake for up to 2 months. Thaw the cake at room temperature before frosting.
Recipe Tips
- Use room temperature ingredients for best results. - Don't overmix the batter or the cake may become tough. - To make a two-layer cake, double the recipe and divide the batter evenly between two 9-inch cake pans. Bake for 30-35 minutes.
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