Ah, chocolate cake. The mere mention of it sends my taste buds into a joyful frenzy. There’s something almost magical about a slice that’s so moist it practically melts in your mouth, isn’t there?
Now, I could tell you about the time I made this for a friend’s birthday and it was gone before the candles even had a chance to flicker out—but you probably want to get to baking. So, without further ado, here’s a recipe that’s equal parts easy and irresistible.
Steps
- Begin by combining the dry ingredients in a large mixing bowl.
- Add the eggs, vanilla extract, and oil to the dry mix, and beat them together using medium speed.
- Carefully stir in boiling water until the mixture is smooth.
- Pour the prepared batter into greased cake pans.
- Bake in a preheated oven until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before applying your choice of frosting.
Ingredients
- bowl chocolate cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 2 cups (400g) sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
FAQ
- What makes this chocolate cake recipe unique?
- This recipe stands out because it requires just one bowl, making it almost as simple as using a boxed mix. Yet, it delivers a far superior taste. The simplicity and deliciousness have garnered praise from the Allrecipes community.
- Why does the batter appear thin after adding boiling water?
- It’s completely normal for the batter to look a bit runny after you mix in the boiling water. Reviewers assure that this consistency is expected and contributes to the cake’s moist texture.
- What are the best frosting options for this cake?
- A top choice is the Creamy Chocolate Frosting, which is highly rated with nearly 2,000 positive reviews. Alternatively, you could opt for classic cream cheese frosting, a versatile buttercream, or even a Fluffy Peanut Butter Frosting for a unique twist.
- How should I store the chocolate cake?
- The storage method depends on the frosting used. A cake with buttercream frosting can stay at room temperature, covered, for up to five days. If you use cream cheese frosting, refrigerate the cake within two hours to keep it fresh.
- Can the chocolate cake be frozen?
- Absolutely! It’s best to freeze the cake’s individual, unfrosted layers. Ensure they’re completely cool, wrap them tightly in storage wrap, followed by aluminum foil labeled with the date, and store in an airtight container. They can be frozen for up to three months and should be thawed in the fridge overnight.
Tips
- Don’t be alarmed if the batter appears thin after adding boiling water; this is normal and results in a moist cake.
- For added flavor, consider using dark cocoa or espresso instead of water when mixing the batter.
- Store buttercream-frosted cake at room temperature for up to five days, but refrigerate cream cheese-frosted cake within two hours.
- Freeze unfrosted cake layers by wrapping them tightly in plastic wrap and foil, then store in an airtight container for up to three months.
Equipment
- Bowl Chocolate Cake, here is a list of the main equipment you might need to purchase:
- Electric Mixer – If you don’t already have one, an electric mixer can be essential for mixing ingredients efficiently.
- Mixing Bowl – A large mixing bowl suitable for combining all the cake ingredients.
- Cake Pans – Specific cake pans if you don’t already have the right size, especially if you’re making a layer cake.
- Cooling Rack – Useful for cooling the cake layers evenly after baking.
