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easy chocolate cake recipe

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The easy chocolate cake recipe? You only want one bowl and the fewest number of ingredients to make a Hershey Cake. Rich in cocoa flavor with moist and fluffy crumbs with the best sweetness. This is what you make of this last

the best chocolate cake recipe in the world

Chocolate flavor seeps through this cake even though it is only made with cocoa powder, like our cake. With super soft crumbs, this cake stays moist for 5-6 days. Whether you consume it plain, coat it with powdered sugar or serve with cream or ice cream scoops, it sure is absolutely perfect!

Of course, choking it with frosting of butter in no way harms anyone.

how to make chocolate cake from scratch


Tips: Sift dry items into a large bowl first to get rid of any tough lumps that appear during storage, while introducing additional air into the mixture.

Then add the wet ingredients. Just think the cake batter is too fluffy. Don’t be tempted to add more flour, as this is what makes the cake wonderfully soft and moist.

The only aspect you can add to this best cake recipe is a few teaspoons of espresso or instant espresso for a deeper chocolate flavor. Of course, this is totally not mandatory and totally optional. You cannot design the taste of coffee.

Fine cake flour can be used if you have soft crumbs, but it generally doesn’t make any sense


How to make a chocolate cake moist?

The best combination of oil, milk and water makes this recipe exclusive to prevent the craving for melted chocolate. The fats in the oil, the protein in the milk, and the temperature of the water make the chocolate taste properly at some point in simple baking as the moisture you’re looking for.

Do not over mix or bake now. easy chocolate cake recipe only needs about 30-35 minutes in the oven, or until a center-mounted wooden skewer comes out clean.

Prepare the best chocolate cake?


Make sure to preheat the oven before starting. Our favorite temperatures.
If spring ponds are used, note that they are no longer 100 percent leak-proof. Ultra-thin cake doughs like this will seep through the base. To solve this problem, place parchment paper on the base where the sides meet at the base to create a “cover”.

Place a baking tray on the rack under the cake tray (or the back side of the oven) to catch any stray drips. Do not place the cake trays on the tray all at once, as the warmth will affect the base of the cake.
Leave the cake to cool down before decorating. You can make this chocolate cake the day before and freeze it the next day.


Easy and simple chocolate cake

1 3/4 cups whole flour, or (regular flour), (8 ounces | 227 g)
3/4 cup unsweetened cocoa powder (2.6 ounces | 75 g) or Hershey’s natural cocoa powder
1 half teaspoon baking powder
1 teaspoon of baking soda (or two-carb soda)
1 teaspoon salt


2 cups of white granulated sugar (14 ounces | 420 grams)
2 large eggs
1 cup (350 ml) milk
1/2 cup vegetable oil (135 ml)
2 teaspoons of pure vanilla extract
1 cup boiled water (260 ml


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Preheat the oven to 360 ° F (180 ° C) or 330 ° F (160 ° C) using a fan / convection.
Grease 9 inch (22 cm) ball cake pans with butter. Place parchment paper on the base.

Sift flour, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk together sugar, then add eggs, milk, oil and vanilla. Whisk well until blended for 30 seconds.

Boiling water is poured into the mixture and mixed well. Cake batter is fluffy in consistency.
Pour the mixture into cake pans and bake for 30-35 minutes or until a wooden skewer in the center comes out clean.

Allow it to cool for 10 minutes, then turn on the wire shelves to cool down before decorating completely.

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