How to Make a Chocolate Cake

A chocolate cake is a classic dessert for every occasion. It is easy to make and is a wonderful way to surprise guests. This recipe will help you make a delicious and moist chocolate cake from scratch.


Combine flour, sugar, cocoa powder, baking soda, and salt. Stir in oil, milk, vanilla, eggs, and boiling water. Pour into lightly greased round pans and bake for thirty minutes.


Chocolate cake is a delicious dessert that can be served as a sweet treat for any occasion. It is made with a mixture of butter, sugar, eggs and flour. Adding other ingredients like cocoa powder or vanilla creme can give it a more exotic taste and texture. Some recipes also include nuts like walnuts or hazelnuts to enhance the sweetness of the cake.

It is very easy to prepare and can be easily customized according to the preferences of the person making it. The recipe calls for ingredients that are readily available in most homes, making it a convenient choice for busy households. The cake can be topped with fruits, grated chocolate or even dry fruit to make it more appealing.

If you are looking for a healthy twist, consider using whole wheat flour instead of white flour. This will help you reduce your cholesterol level. It is also a good source of minerals like potassium, zinc and selenium.

Another ingredient that you can use to enhance the flavor of a Chocolate cake is instant coffee. This is the nation’s favorite morning brew, and it subtly enhances the rich chocolate flavour. However, you should only use a teaspoon or two of coffee because too much can overpower the taste of chocolate. The cake can be frosted with a smooth and creamy chocolate fudge frosting.


Compared to other recipes, this cake takes less time and effort to prepare. It has a light texture and a tight crumb, but it is also rich and chocolatey. It is easy to make and is a great choice for a birthday or holiday party. The recipe is also very versatile and can be used to create a variety of flavors and textures.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans. In a large bowl, mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water; batter will be thin.

You can use different types of dark chocolate for this recipe, but the more chocolate you use, the richer your cake will be. For the best flavor, use a high-quality natural unsweetened cocoa. It can be in bar form or chopped into small chunks.

The coffee in this recipe enhances the flavor of the chocolate and helps to give the cake a light, fluffy texture. It is one of the easiest CI cakes to bake and is a perfect recipe for a beginner cook. To garnish the finished cake, try using shaved chocolate or chopped nuts for a delicious finish. You can also use edible flowers for an elegant look. If you prefer, you can serve the cake plain or with a ganache frosting.

Baking time

To make a cake that is perfectly baked, you need to know when it’s done. You can look for visual clues in the recipe, such as “golden brown across the top” or “edges should start pulling away from pan”. Or you can check it by gently pressing on the center of the cake. If it springs back or leaves little impressions, it’s ready to remove from the oven.

Keep in mind that the exact baking time needed will vary a bit because every oven is a little different. So the best thing to do is set a timer for half of what is suggested by the original recipe, then check the results. If the cake is still not fully cooked, return it to the oven for increments of 5 minutes at a time until it is fully baked.

When you’re testing a cake, brownie, bar or cookie, it’s important to use a clean toothpick or baking tester. If the tester has batter or extremely moist crumbs on it, the cake, brownie or bar needs more time in the oven.

To prevent a soggy bottom, line the base of your cake pans with parchment paper coming up over the sides where it meets the base (like an upside-down envelope) to create a ‘cover’ that will stop any liquid from seeping through to the baking sheet below. You can also place a baking sheet on the shelf below your pans to catch any drips.


A chocolate cake isn’t complete without a smooth, creamy frosting. It’s simple to make and a good way to top off your dessert. Using an offset spatula, spread the frosting across your cake or cupcakes and add sprinkles or crushed nuts for extra flavor and texture.

The first step is to make sure your butter is very soft. This will help the frosting come together more easily. Unlike ganache, which is made with just chocolate and cream, this recipe uses milk and powdered sugar to create the frosting.

In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat butter on low speed until it’s light and fluffy. Add powdered sugar and cocoa, beating until the mixture is smooth. Add a small amount of milk or more powdered sugar, as needed, to reach spreading consistency.

Brown sugar, which has a touch of molasses, adds richness to the frosting that neither granulated nor powdered sugar can match. It also gives the frosting a deeper, richer chocolate taste.

The frosting can be used as a topping for any cake, but it’s particularly nice on Classic Chocolate Cake, German Chocolate Cake, and other chocolate cakes with pecans and coconut. This frosting can be made a day or two in advance and kept in the refrigerator until ready to use.