easy chocolate cake recipe
Introduction
easy chocolate cake recipe, Who doesn’t love a moist, rich, and delicious chocolate cake? And what if I told you that you could make this bakery-style cake at home without an oven and at a budget-friendly cost? This cake is perfect for birthdays, New Year, Christmas, or just to treat yourself and your family. The best part? It’s incredibly soft, spongy, and loaded with chocolaty goodness without using eggs or an expensive setup. Let’s dive into this foolproof homemade chocolate cake recipe that guarantees bakery-style perfection!
Key Ingredients & Why They Matter
All-Purpose Flour (Maida) – 1.5 Cups: The base of our cake, giving it structure.
Cocoa Powder – 2 Tablespoons: Adds deep chocolate flavor.
Sugar (Powdered) – 1 Cup: Sweetens and balances the bitterness of cocoa.
Oil – 1/4 Cup: Keeps the cake moist and soft.
Baking Powder – 1 Teaspoon & Baking Soda – 1/4 Teaspoon: Essential for rising and softness.
Vinegar – 1 Tablespoon: Makes the cake airy and enhances texture.
Warm Water – 1 Cup: Replaces milk and makes the batter smooth.
Instant Coffee Powder – 1 Sachet (Optional): Enhances chocolate flavor.
Butter Paper & Oil for Greasing: Ensures easy cake removal.
Dark Chocolate – 100g: Used for the ganache icing.
Whipping Cream – 100ml: Creates a smooth and glossy chocolate ganache.
Ingredients Scale
| Quantity | 1x | 2x | 4x |
|---|---|---|---|
| All-Purpose Flour | 1.5 Cups | 3 Cups | 6 Cups |
| Cocoa Powder | 2 tbsp | 4 tbsp | 8 tbsp |
| Sugar | 1 Cup | 2 Cups | 4 Cups |
| Oil | 1/4 Cup | 1/2 Cup | 1 Cup |
| Baking Powder | 1 tsp | 2 tsp | 4 tsp |
| Baking Soda | 1/4 tsp | 1/2 tsp | 1 tsp |
| Vinegar | 1 tbsp | 2 tbsp | 4 tbsp |
| Warm Water | 1 Cup | 2 Cups | 4 Cups |
| Coffee Powder | 1 Sachet | 2 Sachets | 4 Sachets |
| Dark Chocolate | 100g | 200g | 400g |
| Whipping Cream | 100ml | 200ml | 400ml |
Step 1: Preparing the Cake Tin (5 mins)
Take a 7-8 inch round tin.
Grease it with oil and place butter paper at the bottom.
If you don’t have butter paper, sprinkle a little flour over the greased tin and set it aside.
Step 2: Preheating the Oven/Stovetop (10 mins)
Oven Method: Preheat at 180°C for 10 minutes.
Stovetop Method: Place a thick-bottomed pan or pot on medium heat, add a wire rack inside, and let it heat up for 10 minutes.
Step 3: Mixing Wet Ingredients (5 mins)
In a large bowl, add 1/4 cup oil and 1 cup powdered sugar.
Mix well until the sugar dissolves.
Add warm water mixed with coffee and stir thoroughly.
Step 4: Mixing Dry Ingredients (5 mins)
Sift together 1.5 cups all-purpose flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/4 tsp baking soda.
Slowly add this to the wet mixture while stirring to avoid lumps.
Step 5: Adding Final Ingredients (2 mins)
Adjust consistency by adding 2-3 tbsp milk or water.
Finally, mix in 1 tbsp vinegar and quickly transfer the batter into the greased tin.
Step 6: Baking (30-35 mins)
Oven: Bake for 25-30 mins at 180°C.
Stovetop: Place the cake tin inside the heated pot, cover with a lid, and bake for 30-35 mins on low flame.
Step 7: Making Chocolate Ganache (10 mins)
Finely chop 100g dark chocolate.
Heat 100ml whipping cream until warm (not boiling).
Pour over chocolate and let sit for 5 minutes, then stir until smooth.
Step 8: Assembling the Cake (15 mins)
Once baked, let the cake cool completely.
Spread the ganache evenly over the cake.
Decorate with chocolate shavings or sprinkles.
How to Make the Cake Extra Moist?
Use oil instead of butter – it retains moisture better.
Do not overmix the batter; mix until just combined.
Add vinegar or lemon juice for an airy texture.
Do not overbake; check after 25 mins.
Cover with a damp cloth while cooling.
10 Test Kitchen Tips
Always sift dry ingredients to avoid lumps.
Use room-temperature ingredients.
For an even rise, tap the cake tin before baking.
If using a stovetop, preheat the pot properly.
Use fresh baking powder and soda.
For richer flavor, replace water with milk.
Store the cake in an airtight container for freshness.
Let the ganache set before slicing.
If the cake is dry, brush it with sugar syrup.
Use a serrated knife for clean cake slices.
How to Store the Cake?
Store at room temperature for 2 days.
Refrigerate for up to 5 days in an airtight container.
If storing with icing, cover with cling film.
Can You Freeze This Cake?
Yes! Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
NonVegKahani Community Tips & Praise by Rahul K. Rahul K: “I made this cake for my sister’s birthday, and she couldn’t believe it was homemade! The texture was just like a bakery cake – soft, fluffy, and rich. Highly recommend trying this at home!”
FAQs
Can I make this cake without cocoa powder?
Yes, replace it with cornstarch or custard powder for a vanilla version.
Can I bake this cake in a pressure cooker?
Yes, follow the stovetop method and cook for 35 mins on low flame.
Why did my cake turn out dry?
Overbaking or adding too much flour can cause dryness. Reduce baking time next time.
Can I use butter instead of oil?
Yes, but the cake will be slightly denser.
How to make a fluffy cake without an oven?
Preheat a thick pan with a lid and bake on low flame as directed.
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