Chocolate cake is an all-time LOVE of mine. And I am sure there are many of you out there who find it just as IRRESISTIBLE!
Having a no-fail chocolate cake recipe, comes really handy when you want to make some without worrying about how the result is going to be.
I initially got this recipe from BakewithShivesh. It is very similar to the one that my mum used to make for Eid celebrations years ago when we were kids.
I have also tried 4 layered chocolate cakes with this. Made just by doubling this recipe and by making them in four smaller 6″ baking pans. I am not an expert in frosting and cake decoration, but it’s always fun to try!
These cakes are very soft, but it does have a good level of firm-ness that does not break as easily as other super moist cakes.
Don’t they look wonderful with chocolate buttercream and ganache? I wouldn’t mind some of that right now!
They are not the richest cakes in terms of the simple pantry ingredients used, but it does have a divine taste. I love it with some ganache or even as a base layer in other desserts, such as my Lotus Chocolate indulgence.
If you’re someone who likes it simple, just dust the cake with some cocoa powder and/or powdered sugar and enjoy!
Really hope you will give this a try and enjoy this goodness of chocolate too!
One 9"
cake15
minutes35
minutes50
minutesIngredients
1½ cups all-purpose flour
¾ cup cocoa powder
½ Tsp baking soda
1 Tsp baking powder
Pinch of salt
¾ cup vegetable oil
1½ cups sugar
2 large eggs
½ Tsp vanilla extract
¾ cup milk + 1 Tsp white vinegar (see note)
Directions
- Pre-heat oven to 180*C. Grease one 9″ circular baking pan. Dust the pan with cocoa and tap out extra.
- In a medium bowl, whisk together the dry ingredients: flour, cocoa, baking soda, baking powder and salt.
- In a large bowl, beat oil and sugar for 3-4mins until the mixture is light and pale. Mix in eggs, one at a time followed by the vanilla extract.
- Fold the flour mixture into the wet ingredients alternating with milk, starting and ending with the flour mixture. Mix only until everything is well combined and there are no flour pockets in the batter.
- Pour the batter into the baking pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Prepare buttermilk, by adding Vinegar into the milk. Stir and let it sit for 5-10 minutes until it starts to curdle up. Use this buttermilk as directed in the recipe.
- You can make this in two 6″ inch circular pans as well. The baking time will be lesser around 20-30mins.
