The easy and best chocolate cake recipe, using simple classic baking ingredients.
Prep Time10mins
Cook Time30mins
Total Time40mins
Course: Desserts
Cuisine: International
Servings: 12PIECES
Ingredients
CHOCOLATE CAKE
4tbspunsalted butter57 g, melted
2tbspvegetable or canola oil30 ml
¾cupgranulated sugar
¾cupbuttermilk180 ml
1egg
1tspvanilla extract
1cupall-purpose flour
½tspbaking soda
4tbspunsweetened cocoa powder
¼tspsalt
CHOCOLATE SAUCE FROSTING(OPTIONAL)
2 tbsp Cocoa Powder
6 tbsp Brown Sugar (or White Sugar)
½ cup Full Fat Milk (or ½ cup milk + 1 tbsp butter) or ½ cup fresh cream
½tsp Vanilla Extract
Instructions
PREPARE OVEN AND PAN
Prepare an 8” or 9” round pan or any loaf pan for making the cake.
Grease the pan with softened butter, ghee, oil or baking spray (if using flour based baking spray, no need to dust the pan). Grease evenly using a pastry brush or hand.
Trace the bottom of the cake pan onto parchment paper with a pencil. Cut out round or square or the traced shape following pencil marks.
Line the base by placing the cut out piece of parchment paper at the bottom of the pan and then smoothing out to remove any creases or air bubbles. Grease the parchment paper.
Dust the greased surface adding a couple of tablespoons of flour (Dust with sifted cocoa instead of flour in chocolate cakes). Use a strainer for even coating. Shake it around the pan until the side is lightly and completely covered. Invert the pan and shake out excess flour. Keep aside the prepared pan.
Note : Sides of the pan can either be greased and dusted or it can be greased and lined with baking paper.
Preheat oven to 175°C degrees for 10-15 minutes.
MAKE CAKE BATTER
In a large mixing bowl, whisk together melted butter, oil and sugar until combined.
Whisk in buttermilk, egg and vanilla. Stir well and mix until thoroughly combined.
Sift in flour, cocoa powder and baking soda into the wet mixture.
Add salt and fold dry ingredients gently into the wet mixture using a spatula until the flour has disappeared.
Make sure to scrape the side and bottom of the bowl while folding and do not over mix.
BAKE THE CHOCOLATE CAKE
Pour batter evenly into the prepared pan.
Make sure to fill cake pans only about 2/3 full with batter.
Smooth top and tap the bottom of the cake pan on the kitchen counter or some hard surface to eliminate air bubbles from cake batter and even out the surface. This ensures even baking.
Bake in the middle rack for 30-40 minutes (it varies depending on oven), until a skewer inserted in the middle of the cake comes out clean.
Allow to cool 10-15 minutes in pan, and then run a knife or spatula along the edge of the cake to loosen the sides.
Invert the pan and turn out the cake completely on wire rack and cool before cutting or frosting.
Easy Flip Tip: Place an upside down cooling rack over the top of cake pan. Flip the pan (together with rack) over, so the cake rest on the cooling rack and then remove the pans.
EASY CHOCOLATE SAUCE
In a small saucepan, over medium heat, melt butter, if using.
Pour milk followed by the sugar and cocoa powder.
Whisk continuously and boil until mixture thickens.
Remove from heat and whisk in the vanilla.
Cool it completely. Sauce thickens more after cooling.
Spread over the cake or Serve with ice cream or brownies and enjoy!
Notes
MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.