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Chocolate Cake
Recipe VIDEO above. This is the everyday Chocolate Cake I make over and over again. The crumb is tender and moist, it truly tastes of chocolate (rarer than you might think!) and you only need one bowl and a whisk. It's the famous Hershey's "Perfectly Chocolate" Cake , one of the few recipes I've used from another source with no changes to the ingredients at all (yes it's Perfect!)
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 180C°/350°F (160°C fan). Read Note 4 regarding shelf positions.
2
Grease 2 x 22cm/9" cake pans with butter, then line the base. (Note 3 re: springform pans and other pan sizes).
3
Batter:
4
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
salt1 tsp
5
Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about ⏱️ 30 seconds.
eggs (~55-65g / 2 oz each)2milk (low or full fat)1 cup
6
Add boiling water and whisk to incorporate. The batter is VERY thin (see video).
boiling water1 cup
7
Pour batter into cake pans.
8
Baking:
9
Bake for ⏱️ 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.
10
Cool for ⏱️ 10 minutes, then turn out onto wire racks upside down (Note 5).
11
Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).
Nutrition Facts
calories
351 kcal
serving Size
1 serving
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