Every home cook and baker requires a decadent chocolate cake recipe they can enjoy on a regular basis. This chocolate cake is a single layer of fluffy cocoa-laced cake slathered in your choice of a velvety chocolate buttercream frosting or chocolate cream cheese frosting. You can use whatever frosting recipe you enjoy when preparing this cake. The chocolate cake will have a very fine crumb from the amount of boiling water and oil that is used in the batter. The cake primarily relies on cocoa powder for color and chocolaty taste, and when it comes down to it, is a healthier choice than other varieties of chocolate. Cocoa powder is very high in several mineral and nutrients, like iron, dietary fiber, and magnesium, while also being low in sugar. If desired, use a frosting that includes melted dark chocolate for even more decadent taste to this cake recipe. Dark chocolate has a high number of flavonoids, which are a variety of antioxidant.
Makes two 9 inch cakes or 24 cupcakes
This is a printable recipe.
1 3/4 cups all purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
1 cup milk
2 teaspoons pure vanilla extract
1 cup boiling water
Chocolate Cream Cheese Frosting
Preheat oven to 350˚F and grease two 9 inch cake pans with butter and dust with flour.
Sift flour into a large bowl.
Add salt, baking powder, baking soda, cocoa powder and sugar.
Use a fork to mix together, breaking up any lumps that you find.
Set this mixture aside.
In a medium bowl, beat eggs until creamy.
Add the vegetable oil, milk, and vanilla.
Continue to beat with a fork until creamy and well incorporated.
Use an electric mixer on medium speed and mix the wet ingredients into the large bowl of dry ingredients.
Add boiling water to the mixture and continue to beat until well incorporated.
Pour batter into your prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Transfer your cakes onto a cooling rack and loosen the edges with a butter knife.
Let cakes cool for 10 minutes before flipping onto the cooling rack and removing the pan.
Cool cakes completely before frosting.
To test if an egg is okay to use, dissolve 2 tablespoons of salt in 2 cups cold water. Put the egg in the water. If it sinks, it’s good; if it floats, it’s too old.
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Nutrition Facts for: Chocolate Cake From Grandmother's Kitchen
Ingredients: All purpose flour, salt, baking powder, baking soda, cocoa powder granulated sugar, eggs, vegetable oil, milk, vanilla extract.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings. * Per Serving:Calories 230, Calories from Fat 75, Total Fat 8.3g 13%, Saturated Fat 2.0g 10%, Cholesterol 22mg 7%, Sodium 282mg 12%, Potassium 180mg 5%, Carbohydrates 38.7g 13%, Dietary Fiber 1.6g 6%, Sugars 25.9g, Protein 3.3g, Vitamin A 1%, Vitamin C 0%, Calcium 5%, Iron 8%
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