This delightfully soft and moist chocolate cake is way too simple to make but ultimate pleasure to savor!
With Thanksgiving just knocking on the door and Christmas ringing its bell, it is the best time to share a recipe of a delightful cake – and that too a chocolate cake which is bound to be everyone’s favorite.
Baking has become a part and parcel of my culinary life these days and I can start baking at any point of time in any given day; the simple reason being it gives me immense pleasure.
Weighing the ingredients on my cute little scale, measuring everything to the utmost precision and then beating or whisking or folding in the batter are my most lovable activities in the whole cooking domain.
So here is a simple yet rich chocolate cake for you which tastes as good as it looks… ummm… I will say even better!
The best thing about this cake is the simplicity and ease of making it so fast as the name suggests. But that doesn’t sacrifice its rich, dark and moist texture and I guarantee you will go for a second, third or even fourth serving at one go! Don’t trust me? Try it for yourself!
Recipe courtesy: Joy of Baking
Simple Chocolate Cake
Serves: Makes a 9″ cake
- Granulated white sugar – 2 cups (400 grams)
- All-purpose flour/refined flour – 1 & ¾ cups (245 grams)
- Unsweetened cocoa powder – ¾ cup (75 grams)
- Baking powder – 1 & ½ tsp
- Baking soda – 1 & ½ tsp
- Salt – ½ tsp
- Eggs – 2, large
- Warm water – 1 cup (240 ml) [you can use same amount of coffee too to give an extra richness]
- Milk – 1 cup (240 ml)
- Vegetable oil – ½ cup (120 ml)
- Pure vanilla extract – 1 & ½ tsp
- Preheat the oven to 180 degrees C (350 degrees F) and place the rack in the middle position of the oven.
- Take a 9 inch cake pan and grease it all over with butter or a non-stick oil spray. Then line the bottom of the pan with parchment paper.
- In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In another large bowl, whisk together the eggs, water (or coffee), milk, oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. The batter will be quite thin.
- Pour the batter into the prepared cake pan and bake for about 27 – 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.
- Remove from oven and let it cool on a wire rack for about 10 minutes.
- Then remove the cakes from the cake tin and cool completely on a greased wire rack. Sprinkle colored sugar balls from top to decorate.