The Best Chocolate Cake Ever Recipe

The Best Chocolate Cake Recipe {Ever}

When it comes to baking a classic chocolate cake, nothing quite compares to the decadence and richness of a perfectly made chocolate cake. This recipe for “The Best Chocolate Cake” stands out for its simplicity and versatility. It’s an ideal choice whether you’re a baking novice or a seasoned pro, offering options to accommodate various dietary needs, including gluten-free, dairy-free, and egg-free variations. This one-bowl chocolate cake is not only quick and easy to prepare but also delivers an incredibly moist and delicious result every time. Let’s dive into how you can make this irresistible chocolate cake.

Ingredients and Equipment

Ingredients:

• 2 cups (240 g) all-purpose flour
• 2 cups (396 g) sugar
• 3/4 cup (63 g) unsweetened cocoa powder
• 2 teaspoons (8 g) baking powder
• 1 1/2 teaspoons (9 g) baking soda
• 1 teaspoon (2.8 g) kosher salt
• 1 teaspoon (2.3 g) espresso powder (optional)
• 1 cup (227 g) milk (or buttermilk, almond, or coconut milk)
• 1/2 cup (99 g) vegetable oil (or canola oil, or melted coconut oil)
• 2 large eggs (or egg substitutes for egg-free)
• 2 teaspoons (9.4 g) vanilla extract
• 1 cup (227 g) boiling water

For Frosting:

• Chocolate Buttercream Frosting (recipe included)

Equipment:

• 2 Cake Pans (9-inch)
• Mixing Bowl
• Balloon Whisk or Stand Mixer with Paddle Attachment
• Measuring Cups and Spoons
• Toothpick or Cake Tester

Preparation Steps

1. Preheat and Prepare Pans

Begin by preheating your oven to 350º F (175º C). Prepare two 9-inch cake pans by spraying them with baking spray, buttering and lightly flouring, or using a homemade chocolate pan release. Proper preparation of the pans ensures that the cakes will come out easily and with a nice finish.

2. Mix Dry Ingredients

In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder if using. Whisk these dry ingredients together until they are well mixed. The espresso powder enhances the chocolate flavor but is optional; it can be omitted if you prefer a simpler taste.

3. Add Wet Ingredients

Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until the ingredients are well combined. It’s essential to use room-temperature ingredients to ensure even mixing and a smooth batter. If you’re making a dairy-free or egg-free version, substitute with almond milk or coconut milk and egg replacements as needed.

4. Incorporate Boiling Water

Carefully add the boiling water to the batter. This step is crucial as it creates a thin batter that results in an incredibly moist cake. Continue to mix until the batter is well combined and smooth. The batter will be quite thin, which might seem unusual, but don’t worry—it’s supposed to be that way!

5. Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes. The cakes are done when a toothpick or cake tester inserted into the center comes out clean. Avoid opening the oven door frequently to ensure even baking.

6. Cool and Frost

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, transfer the cakes to a wire rack to cool completely. Once the cakes are completely cooled, frost them with Chocolate Buttercream Frosting.

Dietary Adjustments

This recipe is highly adaptable to various dietary preferences:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder and other ingredients are gluten-free.
• Dairy-Free: Use almond milk, coconut milk, or another non-dairy milk in place of regular milk. Also, substitute the vegetable oil for melted coconut oil if preferred.
• Egg-Free: Replace the eggs with a suitable egg substitute such as flaxseed meal or applesauce. For each egg, you can use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water or 1/4 cup of applesauce.

Tips for Success

• Room Temperature Ingredients: Ensure that all ingredients, especially eggs and milk, are at room temperature before mixing. This helps achieve a smooth batter and a light, even texture.
• Measure Ingredients Correctly: Use proper measuring cups and spoons. For dry ingredients, fluff the flour with a spoon before scooping to avoid packing it too tightly.
• Avoid Overmixing: Once you add the flour mixture, mix just until combined. Overmixing can result in a dense cake.

Storing and Freezing

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it, where it will last up to a week.

Freezing: Allow the baked cake layers to cool completely. Wrap each layer well with plastic wrap and then with aluminum foil. Place the wrapped layers in a freezer bag and freeze for up to 2 months. To thaw, transfer the layers to the refrigerator overnight before frosting and serving.

High Altitude Adjustments

If you live at a high altitude, you may need to make adjustments to the recipe. Generally, you might need to decrease the amount of baking powder and baking soda slightly and increase the oven temperature. It’s best to consult high-altitude baking guidelines specific to your location.

Nutritional Information

Each serving of this chocolate cake (without frosting) contains approximately:

• Calories: 124 kcal
• Carbohydrates: 27 g
• Protein: 3 g
• Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 15 mg
• Sodium: 178 mg
• Potassium: 114 mg
• Fiber: 1 g
• Sugar: 17 g
• Calcium: 34 mg
• Iron: 1 mg

This cake is perfect for any occasion, whether it’s a birthday, holiday, or just a treat for yourself. With its rich chocolate flavor and moist texture, it’s no wonder this is considered one of the best chocolate cake recipes ever. Enjoy baking and savoring this delightful dessert!