There’s something universally comforting about a homemade chocolate cake. This Classic Chocolate Cake is rich, moist, and infused with a delicate vanilla-cocoa flavor. It’s incredibly simple to make, requiring only a few basic ingredients, yet it results in a deliciously fluffy and decadent cake. Perfect for any occasion, this chocolate cake can be enjoyed as it is or dressed up with powdered sugar or chocolate chips. If you’re looking for a quick yet indulgent dessert, this recipe is your go-to.

Full Recipe:

Ingredients

For the Cake:

• Eggs: 2 large
• Sugar: 160 grams (8 tablespoons)
• Vanilla sugar: 10 grams (1.5 teaspoons)
• Cocoa powder: 2 tablespoons
• Milk: 160 ml (10 tablespoons)
• Vegetable oil: 100 ml (5.6 tablespoons)
• Salt: A pinch
• Flour: 170 grams (6 tablespoons)
• Baking powder: 1 teaspoon
• Chocolate chips: Optional, for garnish

For the Finishing Touch:

• Powdered sugar: For dusting
• Butter or vegetable oil: For greasing the baking dish

Steps to Make the Classic Chocolate Cake

Step 1: Prepare the Baking Dish

1. Preheat your oven to 350°F (175°C).
2. Grease a baking dish or cake pan with a bit of butter or vegetable oil to prevent the cake from sticking.

Step 2: Mix the Wet Ingredients

1. In a mixing bowl, crack the eggs and add the sugar and vanilla sugar.
2. Using an electric mixer or whisk, beat the eggs and sugar together until the mixture is light, fluffy, and pale in color.
3. Pour in the milk and vegetable oil, continuing to mix until fully combined.

Step 3: Add the Dry Ingredients

1. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
2. Gradually add the dry ingredients to the wet ingredients, folding the mixture gently with a spatula or mixing on low speed until smooth and free of lumps.
3. If desired, fold in chocolate chips for an extra burst of chocolate in every bite.

Step 4: Bake the Cake

1. Pour the batter into the prepared baking dish, smoothing the top to ensure even baking.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.

Step 5: Add the Finishing Touches

1. Once the cake has cooled slightly, remove it from the pan and transfer it to a serving plate.
2. Dust the top with powdered sugar for a simple, elegant finish. You can also add more chocolate chips on top while the cake is still warm if desired.

Nutrition Facts (per slice, serves 8)

• Calories: 280 kcal
• Protein: 4.5 g
• Carbohydrates: 36 g
• Fat: 13 g
• Fiber: 2 g
• Sugars: 20 g
• Sodium: 80 mg
• Calcium: 55 mg

Note: Nutritional values are approximate and may vary based on portion size.

Frequently Asked Questions (FAQs)

1. Can I substitute the cocoa powder with melted chocolate?
Yes, you can use melted chocolate for a richer taste. Substitute each tablespoon of cocoa powder with approximately 20 grams of melted chocolate.

2. How can I make the cake more moist?
To add extra moisture, consider adding a tablespoon of sour cream or yogurt to the batter. This addition will give a softer texture to the cake.

3. What can I use instead of vegetable oil?
You can use melted butter or any neutral-flavored oil like canola or sunflower oil.

4. Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour. The texture may vary slightly, but it should still be delicious.

5. How can I store this cake?
This cake stores well at room temperature in an airtight container for 2-3 days or in the refrigerator for up to a week.

Tips for Making the Perfect Chocolate Cake

• Use Room Temperature Ingredients: Let the eggs, milk, and oil come to room temperature before mixing. This helps the ingredients blend smoothly and results in a more tender crumb.
• Don’t Overmix: Overmixing the batter can make the cake dense and tough. Mix until the ingredients are just combined.
• Sift the Dry Ingredients: Sifting helps to prevent clumps and ensures an even distribution of cocoa powder, baking powder, and flour, giving the cake a light, airy texture.
• Experiment with Add-ins: For extra flavor, try adding a teaspoon of instant coffee granules to enhance the chocolate flavor or some cinnamon for warmth.

Storage Tips

• Room Temperature: This chocolate cake can be kept at room temperature for up to 2 days. Place it in an airtight container to prevent it from drying out.
• Refrigerator: For longer storage, place the cake in the refrigerator for up to 1 week. Be sure to keep it in a sealed container.
• Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight and bring it to room temperature before serving.