Simple Chocolate Cake

Ingredients

• 245 g All‑purpose flour (sifted)
• 400 g Granulated white sugar
• 75 g Unsweetened cocoa powder
• 7 g Baking soda (≈1½ tsp)
• 6 g Baking powder (≈1½ tsp)
• 0.5 tsp Salt
• 2 pieces Large eggs
• 240 ml Milk (any low‑fat)
• 240 ml Water or brewed coffee (coffee adds depth)
• 120 ml Neutral oil (vegetable, canola, safflower) (≈½ cup)
• 1.5 tsp Pure vanilla extract
• 180 g Dark chocolate (60‑70% cacao) (≈6 oz, chopped)
• 226 g Unsalted butter, room temperature (≈1 cup)
• 230 g Confectioners’ sugar (≈2 cups, sifted)
• 2 tsp Pure vanilla extract (for frosting)

Instructions

1. Preheat Oven

   Set the oven to 350°F (180°C) and let it preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Cake Pans

   Lightly spray the two 9‑inch pans with non‑stick spray, line the bottoms with parchment paper, then re‑spray the parchment. If you don’t have parchment, butter and flour the pans.

   Time: PT5M

3. Measure & Sift Dry Ingredients

   Weigh 245 g flour, 400 g sugar, 75 g cocoa powder, 7 g baking soda, 6 g baking powder, and 0.5 tsp salt. Sift the cocoa (and flour if desired) into a large bowl.

   Time: PT7M

4. Combine Dry Ingredients

   Whisk the dry ingredients together until evenly distributed.

   Time: PT2M

5. Whisk Eggs

   In a separate bowl, whisk the two large eggs until smooth.

   Time: PT1M

6. Measure Wet Ingredients

   Measure 240 ml milk, 240 ml water or brewed coffee, 120 ml neutral oil, and 1.5 tsp vanilla extract.

   Time: PT3M

7. Combine Wet & Dry

   Add the wet mixture to the dry bowl and whisk until just combined; the batter will be thin and a little streaky—do not over‑mix.

   Time: PT3M

8. Divide Batter

   Evenly split the batter between the two prepared pans (≈½ batter each). Use a scale for accuracy if possible.

   Time: PT2M

9. Bake Cakes

   Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean and the edges begin to pull away.

   Time: PT30M

   Temperature: 350°F

10. Cool in Pans then Invert

    Let cakes cool in the pans on a wire rack for 10–15 minutes. Run a thin layer of butter on the rack, then carefully run a knife around the edges, lift the parchment, and flip each cake onto the rack to cool completely.

    Time: PT30M

11. Melt Chocolate

    Set a saucepan of simmering water on the stove. Place the chopped dark chocolate in a heat‑proof bowl over the saucepan and stir until melted.

    Time: PT5M

12. Cool Melted Chocolate

    Remove the bowl from heat and let the chocolate sit until it reaches room temperature (no longer steaming).

    Time: PT10M

13. Beat Butter

    In a large bowl, beat 226 g room‑temperature butter with a hand mixer on medium speed until creamy and pale.

    Time: PT2M

14. Add Powdered Sugar

    Gradually add the sifted 230 g confectioners’ sugar, beating on medium‑high until light and fluffy.

    Time: PT3M

15. Add Vanilla

    Mix in 2 tsp vanilla extract and beat briefly.

    Time: PT1M

16. Incorporate Chocolate

    With the mixer on low, slowly pour the cooled melted chocolate into the buttercream. Increase to medium‑high and beat 3–5 minutes until the frosting is glossy, light, and holds soft peaks.

    Time: PT5M

17. Frost the Cake

    Place one cake layer on a plate or cake stand. Spread a generous amount of frosting over the top, then place the second layer. Using an offset spatula, spread frosting over the top and sides, smoothing as desired.

    Time: PT5M

18. Optional Decoration

    Sprinkle colorful sprinkles or other decorations on the top if desired.

    Time: PT2M

19. Clean Up

    Wash all bowls, utensils, pans, and equipment. Wipe down countertops and store leftovers.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g