Chocolate cake
This chocolate cake features a rich cocoa flavour and buttery texture, enhanced with vanilla. It's a straightforward recipe that's perfect for celebrations or casual sweet cravings.
Cook time 45 min
Prep time 30 min
Ingredients:
1/2 cup butter1/3 cup dry cocoa powder
1 cup sugar
1 tsp vanilla extract
3 eggs
1 cup self-raising flour
1/4 cup all-purpose white wheat flour
Chocolate cake is a timeless dessert that combines rich cocoa, buttery textures, and a hint of vanilla to create a sublime treat. This recipe is simple to follow and perfect for any occasion, whether you're celebrating a special event or just satisfying a sweet craving at home.
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
- In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the dry cocoa powder until smooth and well combined. Allow the mixture to cool slightly.
- Transfer the cocoa-butter mixture to a large mixing bowl. Add the sugar and vanilla extract, stirring until well mixed.
- Beat the eggs into the mixture one at a time. Make sure each egg is fully incorporated before adding the next. This ensures a smooth consistency.
- Sift the self-raising flour and all-purpose white wheat flour together. Gradually add the flour mixture to the chocolate mixture, stirring gently until just combined. Be careful not to overmix, which can make the cake dense.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
- Once completely cooled, you can frost the cake with your favorite frosting or dust it with powdered sugar. Slice, serve, and enjoy your delicious homemade chocolate cake!
By following this recipe and incorporating these tips, you will create a deliciously moist and rich chocolate cake that is sure to delight all who taste it. Enjoy your baking and savor every bite of your homemade chocolate masterpiece!
Chocolate cake FAQ:
Bake the chocolate cake in a preheated oven at 350°F (175°C) for 25-30 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid opening the oven door too often to prevent the cake from collapsing.
Yes, you can store the chocolate cake at room temperature for up to 2 days, or in the refrigerator for about 5 days. Ensure it is covered to maintain moisture, or you can freeze it for longer storage.
If you don’t have self-raising flour, you can make a substitute by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. Mix well before using in the recipe.
You can use either unsweetened cocoa powder or Dutch-processed cocoa powder for this chocolate cake. Both will work well, though Dutch-processed cocoa may give a slightly darker color and richer flavor.
Tips:
- Ensure all ingredients are at room temperature before you start mixing.
- Sift the cocoa powder and flours to avoid any lumps in your batter.
- Don't overmix the batter; it should be smooth and creamy.
- To enhance the chocolate flavor, you can add a teaspoon of instant coffee granules dissolved in a tablespoon of hot water.
- Always preheat your oven to the required temperature before baking.
- Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs when inserted into the center.
Nutrition per serving
6 ServingsCalories 450kcal
Protein 8g
Carbohydrates 63g
Fiber 3.96g
Sugar 40g
Fat 20g
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