Chocolate Cake

Sweet chocolate is one of the few sweet flavors that I really go crazy for. I simply love it, especially if it’s a chocolate cake covered with chocolate buttercream. Sometimes I put it in the microwave for about five seconds and it’s just the most delicious thing I could eat. And apparently my followers feel the same way because even though I already have three other wonderful chocolate cake recipes (Chocolate Cake With Chocolate Ganache, Chocolate Tres Leches Cake and Chocolate Cupcakes) they keep asking for more variations.

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So here is one more version that I am sure you will love. It is a little different from the other versions I have made because it is made with vegetable oil instead of butter and this gives you a softer and fluffier texture. I also used the chocolate buttercream frosting that I have on the blog to frost it and it came out fantastic.

Another recipe that you keep requesting is chocoflan and I promise I will post it on the blog before the end of the year. It’s so simple that you can simply use one of the chocolate cake recipes I already have on the blog with the flan recipe that I also posted last year and voilà, you have chocoflan.

¡Buen provecho!

Chocolate Cake

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Course Cakes, Sweet

Servings 1 - 9 inch cake

Ingredients

  

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• 2 cups 280 g all purpose flour
• 3/4 cup 75 g unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 cups 400 g white granulated sugar
• 2 large eggs
• 1 cup 240 ml milk (I always use whole milk)
• ½ 120 ml cup vegetable oil
• 1½ tsp vanilla extract
• 1 cup 240 ml boiling water
• chocolate buttercream frosting

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Instructions

 

• Pre-heat oven to 350ºF (180ºC).
• Sift flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl. Add the sugar and mix to incorporate.
• In a separate mixing bowl beat the eggs, milk, oil and vanilla extract.
• Add the egg mixture into the dry ingredients and mix to incorporate. Slowly add the boiling water while still mixing and then scrape the inside of the bowl with a spatula to make sure everything was mixed well.
• Pour the batter into two 9 inch (23 cm) or three 8 inch (20 cm) round baking pans that have been greased and floured. Tap a few times to get rid off the air bubbles trapped inside the batter and bake for about 30-35 minutes or until a toothpick inserted in the center comes out dry. Let the cakes cool on top of a cooling rack for about 10 minutes. Then, take the cakes out of the baking pans and let them cool completely on the cooling rack.
• Once the cakes are cool you can frost them with the chocolate buttercream frosting or any frosting of your choice.

Tried this recipe?Let us know how it was!