A Procedure To Make Chocolate Cake

Ingredients

CHOCOLATE CAKE

  • 1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)
  • 3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey’s cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda, (or bi-carb soda)
  • 1 teaspoon salt
  • 2 cups white granulated sugar, (14 oz | 410 g)
  • 2 large eggs
  • 1 cup milk, (250 ml)
  • 1/2 cup vegetable oil, (125 ml)
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

  • 4 oz butter, (120 g | 1/2 cup)
  • 2/3 cup unsweetened cocoa powder, or regular HERSHEY’S (2.4 oz | 65 g)
  • 3 cups powdered sugar, (confectioners or icing sugar)
  • 1/3 cup milk
  • 1 teaspoon pure vanilla extract 

Instructions

CHOCOLATE CAKE

    • Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
    • Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
    • Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
    • Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
    • Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
    • Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

  • Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

Notes

COCOA POWDER:

I use a combination of 1/2 cup Dutch processed and 1/4 cup regular unsweetened cocoa powder for a richer cake

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