Chocolate Cake Guide (Print Version)
# Ingredients:
→ Cake Batter
01 -
3/4 cup (65g) cocoa powder, unsweetened
02 -
1 and 3/4 cups (220g) plain all-purpose flour
03 -
1 and 1/2 cups (300g) white sugar
04 -
1/2 teaspoon table salt
05 -
1 teaspoon and a half of baking soda
06 -
1 teaspoon and a half of baking powder
07 -
2 eggs, large ones
08 -
1 cup (240ml) milk, full-fat
09 -
1/2 cup (120ml) oil (vegetable)
10 -
2 teaspoons vanilla essence
11 -
1 cup (240ml) water, boiling hot
→ Frosting
12 -
3 and 1/2 cups (440g) powdered sugar
13 -
1 cup (230g) butter, softened
14 -
1/2 cup (45g) cocoa powder, plain and unsweetened
15 -
1/4 cup (60ml) milk
16 -
2 teaspoons vanilla extract
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat the insides of two 9-inch round pans with butter and dust with flour.
02 -
Combine the cocoa powder, flour, sugar, salt, baking soda, and baking powder in a big bowl and whisk them well.
03 -
Pour in the eggs, milk, oil, and vanilla extract. Mix everything until there are no lumps. Stir in the hot water gently—the batter will be runny.
04 -
Split the batter evenly into the two pans. Pop them in the oven for about 30-35 minutes. Use a toothpick; if it comes out clean, they're done.
05 -
Leave the baked cakes in their pans for 10 minutes. Move them to a cooling rack to cool off completely.
06 -
Make the frosting by softening the butter. Add powdered sugar and cocoa powder bit by bit, alternating with the milk and vanilla. Beat until the mix looks creamy.
07 -
Frost the first cake layer and place the next one on top. Cover the whole thing with the remaining frosting. Slice and dig in!