Homemade Chocolate Cake1

Description:

This Homemade Chocolate Cake is a rich, moist, and decadent dessert that’s perfect for any occasion. Made with simple pantry ingredients, it boasts an intense chocolate flavor with a fluffy texture, topped with a silky chocolate frosting. Whether for birthdays, holidays, or a sweet treat, this cake is a surefire hit!

Origin:

Chocolate cake is a timeless dessert with origins tracing back to the 18th century, when cocoa became widely available. This homemade version is a tribute to classic recipes passed down through generations, focusing on simplicity and flavor.

Ingredients (Serves 10-12):

For the Cake:

• All-purpose flour: 1 ¾ cups (220 g)
• Granulated sugar: 2 cups (400 g)
• Unsweetened cocoa powder: ¾ cup (75 g)
• Baking powder: 1 ½ tsp
• Baking soda: 1 ½ tsp
• Salt: 1 tsp
• Eggs: 2 large
• Whole milk: 1 cup (240 ml)
• Vegetable oil: ½ cup (120 ml)
• Vanilla extract: 2 tsp
• Boiling water: 1 cup (240 ml)

For the Chocolate Frosting:

• Unsalted butter: ½ cup (1 stick or 115 g), softened
• Powdered sugar: 2 ½ cups (300 g)
• Unsweetened cocoa powder: ¾ cup (75 g)
• Heavy cream or milk: 5-6 tbsp
• Vanilla extract: 1 tsp

Optional Ingredients:

• Espresso powder: 1 tsp (for enhanced chocolate flavor in the cake)
• Chocolate shavings or sprinkles: For decorating
• Fresh berries or mint leaves: For garnish

Instructions:

Step 1: Prepare the Cake Batter

1. Mix Dry Ingredients: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add Wet Ingredients: Add eggs, milk, oil, and vanilla. Beat with a hand or stand mixer on medium speed until well combined.
3. Incorporate Boiling Water: Gradually stir in the boiling water (the batter will be thin, but this ensures a moist cake).

Step 2: Bake the Cake

1. Prepare Pans: Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Bake: Preheat the oven to 350°F (175°C). Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Frosting

1. Cream Butter: In a large bowl, beat the softened butter until fluffy.
2. Add Cocoa Powder and Sugar: Gradually mix in the cocoa powder and powdered sugar.
3. Adjust Consistency: Add heavy cream or milk one tablespoon at a time until the frosting reaches your desired consistency. Mix in the vanilla extract.

Step 4: Assemble the Cake

1. Layer and Frost: Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Add the second cake layer and frost the top and sides evenly.
2. Decorate: Garnish with chocolate shavings, sprinkles, or fresh berries if desired.

Tips for Success:

• Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
• Even Layers: Level the cakes with a serrated knife before frosting for a professional look.
• Chill Before Slicing: Refrigerate the frosted cake for 30 minutes before cutting for cleaner slices.

Recommendations:

• Serving: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months. Thaw before frosting.

Nutrition (Per Slice):

• Calories: ~350
• Protein: 4 g
• Fat: 18 g
• Carbohydrates: 50 g
• Sugar: 36 g
• Fiber: 2 g

This Homemade Chocolate Cake is a delightful dessert guaranteed to bring smiles and sweet memories to any gathering.