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The World's Best Chocolate Cake Recipe

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Yotam Ottolenghi on Creating Recipes for His Cookbook ‘Sweet’ The New York Times
Yotam Ottolenghi on Creating Recipes for His Cookbook ‘Sweet’ The New York Times from www.nytimes.com

Description

This chocolate cake recipe is the ultimate indulgence for any chocoholic. It is rich, moist, and decadent with a deep chocolate flavor that will leave you wanting more. The cake is perfect for any special occasion or celebration, or just as a treat for yourself.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time is approximately 30-35 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Equipment

  • 2 9-inch cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Electric mixer
  • Cake tester or toothpick
  • Cooling rack
  • Spatula

Method

  1. Preheat the oven to 350°F (180°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Gradually stir in the boiling water until the batter is smooth and well combined.
  6. Divide the batter evenly between the two prepared cake pans and smooth out the tops with a spatula.
  7. Bake for 30-35 minutes or until a cake tester or toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
  9. Frost the cake with your favorite frosting and serve.

Notes

For best results, use high-quality cocoa powder and pure vanilla extract. You can also add chopped chocolate, nuts, or dried fruit to the batter for extra flavor and texture.

Nutrition Info

This recipe makes 16 servings. Each serving contains approximately:
  • Calories: 344
  • Carbohydrates: 56g
  • Protein: 5g
  • Fat: 13g
  • Saturated Fat: 9g
  • Cholesterol: 34mg
  • Sodium: 413mg
  • Potassium: 208mg
  • Fiber: 3g
  • Sugar: 39g
  • Vitamin A: 114IU
  • Calcium: 68mg
  • Iron: 2mg

Recipes FAQ

Can I use a different type of flour?

Yes, you can use cake flour or gluten-free flour instead of all-purpose flour.

Can I use a different type of oil?

Yes, you can use melted butter, coconut oil, or canola oil instead of vegetable oil.

Can I make this recipe without eggs?

Yes, you can use a vegan egg substitute or applesauce instead of eggs.

Recipe Tips

  • Make sure all ingredients are at room temperature before starting the recipe.
  • Don't overmix the batter or the cake may become tough.
  • Test the cake with a cake tester or toothpick to ensure it is fully cooked.
  • Let the cake cool completely before frosting to prevent the frosting from melting.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

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