Chocolate Cake Recipe

This rich and moist chocolate cake recipe offers detailed instructions and
expert tips, ensuring a delicious dessert perfect for any occasion, complete
with a smooth chocolate buttercream frosting.

Servings: 10 people

Author:

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Course:

Dessert

Cuisine:

Mexican

Keywords:

Chocolate Cake Recipe

Instructions

1 Begin by preheating your oven to 180°C/350°F (160°C fan). Note 4 contains
crucial information regarding shelf positions.
2 Prepare 2 x 22cm/9″ cake pans by greasing them with butter and lining the base
with parchment paper. Refer to Note 3 for details on using springform pans or
other sizes.
3 In a large mixing bowl, sift together the flour, cocoa powder, baking powder,
and baking soda. Add the sugar and salt, then whisk briefly to combine.
4 Incorporate the eggs, milk, oil, and vanilla extract into the dry ingredients.
Whisk thoroughly until the mixture is smooth and free of lumps, which should
take about 30 seconds.
5 Carefully add the boiling water to the batter and whisk until fully integrated.
The batter will be very thin (refer to the video for consistency).
6 Divide the batter evenly between the prepared cake pans.
7 Place the pans in the oven and bake for approximately 35 minutes, or until a
wooden skewer inserted into the center of the cakes comes out clean. See Note 4
for adjustments if the pans are placed on different oven shelves.
8 Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto
wire racks, flipping them upside down (Note 5).
9 Let the cakes cool completely before applying any frosting. I recommend using my
Chocolate Buttercream Frosting (increase the recipe by 50% for optimal
coverage).

Chocolate Cake Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook