In fact, it’s one of the first dessert recipes I’ve tried, and I was shocked to have pulled it off. This recipe doesn’t call for creaming butter and sugar or using a hundred different bowls. With this recipe, you’ll get a rich and decadent, moist, and fluffy chocolate cake in less than an hour.
9-Inch Chocolate Cake Recipe
This chocolate cake is insanely rich, moist, fudgy, and drool-worthy! It’s also unbelievably easy to make. Baking a chocolate cake seems like such an intimidating task. I once thought so, too. Honestly, it’s one of the easiest cakes to make. All you’ll need are basic ingredients, a bowl, a whisk, and an oven!
How Do You Make a Small Chocolate Cake From Scratch?
It’s super easy, you guys! Unlike other cake recipes, this one only calls for one bowl. Start by preheating the oven to 350 degrees Fahrenheit. Grease your pans – two 9-inch round pans – with oil or butter and lightly dust with flour. If you have parchment paper, better! You won’t need to grease and flour the pans. In a large bowl, sift together the dry ingredients – sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir them until combined. Beat in the eggs, milk, vegetable oil, and vanilla. Beat the mixture for about 2 minutes on medium speed until combined. You can also just beat manually with a whisk. Pour the hot water and give it a stir. Don’t worry that the mixture is thin – that’s what’s supposed to happen! Pour the batter into the greased pans and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. See? I told you it’s easy!
Ingredients
Granulated Sugar – This recipe adds 2 cups, but you can reduce this to 1 3/4 cups to make a dark chocolate cake. All-purpose Flour – It gives the cake its structure. Unsweetened Cocoa Powder – The cocoa powder is the cake’s primary source of flavor, so you’ll want to use one of excellent quality. Top-notch brands include Bensdorp, Valrhona, Guitard, Ghirardelli, Hershey’s, and Callebaut.Baking Powder and Baking Soda – The leavening agents that give the batter the perfect lift.Salt – Don’t skip this out! It balances out the sweetness of the cake.Eggs – They bind the ingredients together.Milk – For richness. Buttermilk works, too. Vegetable Oil – The fat that makes the cake ridiculously moist. Vanilla Extract – A flavor enhancer.Boiling Water – Adding hot liquid makes the cake extra fudgy and helps dissolve the dry ingredients and eliminate lumps. Chocolate Frosting – A decadent buttercream made of cocoa powder, powdered sugar, butter, and milk.
Tips for the Best Cake
What’s great about this recipe is that you don’t need to be a baking pro to pull it off. Here are more tips, though, to ensure guaranteed success.
Measure the ingredients accurately. The most reliable way is to use the kitchen scale. If you don’t have one, though, use a liquid measuring cup for the liquids, and the spoon and level method for dry ingredients.Spoon and level method: use a spoon to transfer the ingredient to the measuring cup and level it with the back of a knife. Merely scooping the ingredient with the measuring cup will give you more than what you need.For better flavor, replace the boiling water with hot coffee. Coffee enhances the flavor of chocolate like no other! And don’t worry, you won’t taste the coffee on the cake at all.Use room temperature eggs as they incorporate with the batter easier. Using cold eggs will yield a lumpy batter. Speaking of lumps, be sure to sift the dry ingredients to avoid them.Grease and flour the baking pans to avoid the cakes from sticking. Parchment paper also does the trick.
What Makes a Cake Moist and Light?
It doesn’t take much to make a ridiculously moist chocolate cake that stays ridiculously moist for days. The secret? Simple – oil. Cake recipes often call for butter, and while it does add richness to your cake, nothing makes it moister than oil. Oil is crucial, especially with chocolate cakes. Cocoa powder is a drying ingredient, so you’ll need all the help you can get to make it moist. Vegetable oil and canola oil both work well, but my number one choice is corn oil. It has a neutral flavor, and I find that whenever I use it, my cake remains soft and moist even after days of refrigeration. This chocolate cake recipe is also wonderfully fluffy thanks to the leavening agents – baking powder and baking soda. With the right amount of both, your cake is ensured maximum fluffiness. Click on a star to rate it!
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