This is the best chocolate cake recipe! It uses cocoa powder instead of melted choco from www.pinterest.com
Description
If you're a chocolate lover and you're craving for a delicious and easy-to-make chocolate cake without cocoa powder, then this recipe is perfect for you. This chocolate cake recipe is moist, rich, and incredibly chocolatey. It's a perfect dessert to satisfy your sweet tooth cravings or to impress your guests at a party.
Prep Time
The prep time for this easy chocolate cake recipe is approximately 15-20 minutes.
Cook Time
The cook time for this recipe is approximately 30-35 minutes.
Ingredients
For the cake batter, you will need: - 1 and 3/4 cups all-purpose flour - 1 and 3/4 cups granulated sugar - 3/4 cup unsweetened cocoa powder - 2 teaspoons baking soda - 1 teaspoon baking powder - 1 teaspoon salt - 2 large eggs - 1 cup buttermilk - 1/2 cup vegetable oil - 2 teaspoons vanilla extract - 1 cup hot water For the frosting, you will need: - 1/2 cup unsalted butter, softened - 2/3 cup unsweetened cocoa powder - 3 cups powdered sugar - 1/3 cup milk - 1 teaspoon vanilla extract
Equipment
For this recipe, you will need: - Mixing bowls - Whisk - Measuring cups and spoons - 9-inch cake pan - Hand mixer or stand mixer - Spatula
Method
1. Preheat your oven to 350°F (180°C) and grease a 9-inch cake pan with butter or cooking spray. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. 3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the bowl and mix on medium speed for 2 minutes until the batter is smooth. 4. Slowly pour in the hot water and mix until well combined. 5. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. 6. Let the cake cool completely in the pan on a wire rack before frosting. For the frosting: 1. In a medium mixing bowl, beat the butter until creamy using a hand mixer or stand mixer. 2. Add the cocoa powder and powdered sugar to the bowl and mix until well combined. 3. Gradually add the milk and vanilla extract to the bowl and mix until the frosting is smooth and creamy. 4. Once the cake has cooled completely, spread the frosting evenly on top of the cake using a spatula.
Notes
- You can substitute the buttermilk with regular milk or sour cream if you don't have buttermilk on hand. - You can use hot coffee instead of hot water to enhance the chocolate flavor of the cake. - You can decorate the cake with your favorite toppings such as chocolate chips, nuts, or fresh fruits.
Q: Can I use a different size cake pan for this recipe? A: Yes, you can use an 8-inch or 10-inch cake pan instead of a 9-inch cake pan, but you will need to adjust the baking time accordingly. Q: Can I use a different type of frosting for this cake? A: Yes, you can use any type of frosting you like such as cream cheese frosting, buttercream frosting, or ganache. Q: Can I make this cake ahead of time? A: Yes, you can make the cake a day ahead and store it in an airtight container in the refrigerator. Just make sure to let it come to room temperature before serving.
Recipe Tips
- Make sure to sift the flour and cocoa powder to prevent any lumps in the batter. - Don't overmix the batter as it can result in a dense and tough cake. - Use good quality cocoa powder for a rich and intense chocolate flavor. - To check if the cake is done, insert a toothpick in the center of the cake. If it comes out clean, the cake is ready.
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