Irresistible Cake
A versatile chocolate cake recipe that is moist, fluffy, and customizable for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1.5 cups granulated sugar Can be reduced with honey or maple syrup.
- 0.75 cups unsweetened cocoa powder Can be substituted with carob powder.
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Can be replaced with applesauce or flaxseed meal for vegan option.
- 1 cup whole milk Use almond or coconut milk for dairy-free version.
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water This keeps the cake moist.
For Decoration
- 1 batch buttercream frosting Use store-bought or homemade.
- 1 batch chocolate ganache Optional but adds a rich touch.
- as needed assorted toppings (fresh fruit, sprinkles, etc.)
Instructions
Preparation
- Start by gathering all the ingredients and measuring them out.
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mixing
- In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the eggs, whole milk, vegetable oil, and vanilla extract. Beat the mixture for about 2 minutes on medium speed.
- Slowly stir in the boiling water. The batter will be thin.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes. Check for doneness with a toothpick—it should come out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Serving
- Once cooled, frost the cakes with buttercream frosting or pour over chocolate ganache.
- Add any desired toppings like fresh fruits or sprinkles.
- Slice and serve the cake to family and friends.
Notes
Store the cake tightly wrapped to keep it fresh. Freezes well if wrapped properly.