Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup Milkette 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
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat together Milkette milk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Slowly pour in the boiling water, mixing until well combined.
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 from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 40mg
Sodium: 450mg
Total Carbohydrates: 57g
Dietary Fiber: 2g
Sugars: 39g
Protein: 6g
Substitutions for ingredients:
- Milkette milk can be substituted with any type of milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the dry ingredients for a Mexican chocolate twist.
- Use coffee instead of boiling water for a mocha flavor.
Tips and tricks:
- Make sure to grease and flour the cake pans to prevent sticking.
- Do not overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Top with fresh berries or whipped cream.
- Drizzle with chocolate ganache.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Milkette milk
- Coffee
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate chip cookies
Troubleshooting advice:
- If the cake is dry, try adding an extra tablespoon of oil to the batter.
- If the cake is too moist, reduce the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Use separate cutting boards for raw meat and vegetables to prevent cross-contamination.
Food history:
Chocolate cake has been a popular dessert since the 1800s, with the first chocolate cake recipe appearing in a cookbook in 1847.
Flavor profiles:
Rich chocolate flavor with a moist and tender crumb.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or milk.
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