Chocolate Cake

Rich, moist, and utterly delightful, this Chocolate Cake is a go-to favorite for any occasion with its deep chocolate flavor and soft crumb.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Baking, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup All-purpose flour Can substitute with gluten-free flour.
1 cup Cocoa powder Use unsweetened for best results.
1 teaspoon Baking soda Do not substitute with baking powder.
1 cup Sugar Reduce for less sweet or use coconut sugar for a healthier option.
1 teaspoon Salt Balances sweetness.

Wet Ingredients

2 Eggs For vegan alternatives, use flax eggs or applesauce.
1 cup Milk Almond or oat milk are great non-dairy substitutes.
1/2 cup Vegetable oil Melted coconut oil also works.
1 teaspoon Vanilla extract Enhances the flavor.

Method

Preparation

Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined.
In another bowl, whisk together the eggs, milk, oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.

Baking

Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then remove and transfer them to wire racks to cool completely.

Notes

For the best texture, make sure your eggs and milk are at room temperature. Stir just until combined for a light cake. You can store leftover cake in an airtight container in the refrigerator for up to 5 days.