The Ultimate Chocolate Cake
Yields: 14 Slices | Prep time: 15 mins | Bake time: 35–40 mins
What You’ll Need
The Cake Batter
Dry: 3 cups all-purpose flour, 2 cups granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt.
Wet: 2 eggs, 1 cup milk, ½ cup vegetable oil, 2 tsp vanilla extract.
The Secret: 1 cup hot water (or hot brewed coffee for extra depth).
The Optional Ganache
200 ml heavy cream
100 g dark chocolate, chopped
Step-by-Step Instructions
1. Prep Your Space
Kick things off by preheating your oven to 175°C. Grease and lightly flour a 24 cm cake pan to ensure a clean release later.
2. Combine the Base
In a large bowl, whisk together your flour, cocoa, sugar, baking soda, baking powder, and salt until no large lumps remain.
3. Mix the Liquids
Introduce the eggs, milk, oil, and vanilla to the dry mix. Use a mixer to beat the ingredients together until the batter is smooth and well-combined.
4. The Hot Finish
Carefully pour in the hot water (or coffee). Don't be alarmed—the batter will be quite thin and runny, which is exactly what leads to that moist crumb.
5. Bake and Test
Pour the batter into your prepared pan. Bake for 35–40 minutes. Use the toothpick test: if it comes out clean or with just a few dry crumbs, you're good to go.
6. Glaze (Optional)
While the cake cools, gently heat the heavy cream until simmering, then stir in the dark chocolate until glossy. Pour this over the cooled cake.
Pro Tips for Success
Resting: Give the cake at least 10 minutes in the pan before flipping it onto a wire rack.
Texture Hack: For an incredibly soft texture, wrap the cooled cake in plastic wrap and let it sit overnight before serving.
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