Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on low speed until well combined.
5. Slowly pour in the boiling water and mix until the batter is smooth and thin.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
9. Carefully remove the cakes from the pans and place them on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
350°F (175°C)
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories: 315
Fat: 11g
Saturated Fat: 2g
Cholesterol: 31mg
Sodium: 408mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- You can use buttermilk instead of regular milk for a tangier flavor.
- You can use melted butter instead of vegetable oil.
- You can use hot coffee instead of boiling water for a richer flavor.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the batter for a spicy twist.
- Add 1 cup of chopped nuts to the batter for a crunchy texture.
Tips and tricks:
- Make sure to grease and flour the cake pans well to prevent the cakes from sticking.
- Use room temperature eggs for better mixing.
- Don't overmix the batter or the cake will be tough.
- Let the cakes cool completely before frosting.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and chocolate shavings.
- Drizzle the cake with chocolate ganache.
Garnishes:
- Chocolate shavings
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fruit salad
- Chocolate mousse
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too wet, try reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates.
- Store the cake in a cool, dry place away from direct sunlight.
Food history:
- Chocolate cake has been a popular dessert since the 18th century.
- The first chocolate cake recipe was published in a cookbook in 1847.
Flavor profiles:
- Rich
- Chocolatey
- Sweet
Serving suggestions:
- Serve the cake as a dessert after a meal.
- Serve the cake at a birthday party or special occasion.
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