Chocolate Cake

This classic chocolate cake is rich, deep, and intensely chocolatey, It’s not only delicious but also incredibly easy to make. Whether you need a quick last-minute birthday cake, a celebration centerpiece, or you simply find yourself in the mood to bake, this cake is the perfect choice for any occasion.

EQUIPMENT

Two 9-inch cake pan
Parchment paper
Whisk
Large mixing bowl
Silicone spatula
Digital food scale

Details

Servings

8 – 12 servings

Prep time

20 minutes

Cooking time

35
minutes

Total time

55
minutes

Ingredients

3 eggs
230g salted butter (melted)
350g granulated sugar
110ml whole milk
70g mayonnaise
80g cocoa powder (optional – I use 50g cocoa powder and 30g black cocoa powder – the black cocoa powder enhanced, deep, rich black color in the cake)
1 tsp vanilla extract
1 tsp salt
285g cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp instant coffee
125ml hot water

Directions

Preheat your oven to 340°F (171°C). Grease and line a baking pan with parchment paper.
In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt.
In a large mixing bowl, add eggs, melted butter, mayo and granulated sugar. Mix until well combined.
Add whole milk, and vanilla extract. Mix again until well combined.
In a separate mixing bowl, combine hot water, instant coffee, and cocoa powder. Whisk the ingredients together until they are well combined. Then, add this mixture to the bowl containing the wet ingredients and mix until thoroughly combined.
Add all your dry ingredients (cake flour, baking powder, baking soda and salt). Whisk until well combined.
Pour the batter into the prepared cake pans.
Bake in the preheated oven for 35 minutes or until the internal temperature reaches 205°F
Allow the cakes to cool in the pans for at least 20 minutes, then transfer them to a wire rack to cool completely. For optimal flavor, this cake tastes even better the next day. Allow it to cool completely before transferring it to the fridge. Let it chill overnight, then remove it from the fridge and bring it back to room temperature before frosting.

FOR THE FROSTING

Chocolate cake is incredibly versatile and pairs well with various kinds of frosting, depending on the time and effort you’re willing to invest. If you prefer something simple and easy, vanilla whipped cream is a great choice. However, if you have a bit more time, I highly recommend making swiss meringue buttercream.