Craving a rich, moist, and easy-to-make chocolate cake? This one-bowl chocolate cake recipe is perfect for you! With minimal cleanup and simple ingredients, you can whip up a delicious homemade dessert in no time. Whether you’re a beginner or an experienced baker, this chocolate cake is sure to be a hit with everyone.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk (or any milk of your choice)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions:
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
3. Add Wet Ingredients
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using a hand whisk or an electric mixer, mix on medium speed until the batter is smooth and well-blended, about 2 minutes.
4. Incorporate Boiling Water
Carefully add the boiling water to the batter. Mix gently until fully incorporated. The batter will be thin, but don’t worry — this is what makes the cake moist and fluffy.
5. Bake the Cake
Pour the batter into the prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
6. Frost and Serve
Once the cake has cooled, you can frost it with your favorite frosting (like chocolate buttercream or cream cheese frosting) or simply dust it with powdered sugar for a quick treat.
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Frequently Asked Questions (FAQs)
1. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that includes xanthan gum for the best texture.
2. Can I use another oil instead of vegetable oil?
Yes, you can substitute vegetable oil with canola oil, melted coconut oil, or even melted butter for a richer flavor.
3. Can I make cupcakes with this recipe?
Absolutely! Simply divide the batter into lined cupcake tins and bake for about 18-22 minutes, or until a toothpick comes out clean.
4. How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months.
5. What frosting pairs best with this cake?
This chocolate cake pairs well with chocolate buttercream, cream cheese frosting, or even a simple dusting of powdered sugar for a lighter option.