simple chocolate cake recipe

simple chocolate cake recipe

Introduction

simple chocolate cake recipe, Nothing beats the rich, velvety goodness of a homemade chocolate cake. Whether you’re baking for a celebration or just craving a sweet treat, this foolproof recipe will give you the perfect balance of deep chocolate flavor and soft, moist texture. With simple ingredients and easy-to-follow steps, you’ll have a decadent dessert ready in no time. Let’s get started!

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Ingredients

Dry Ingredients

  • All-Purpose Flour – 1 cup (Provides structure and stability)

  • Unsweetened Cocoa Powder – 1/2 cup (The heart of the chocolatey goodness!)

  • Baking Soda – 1/2 tsp (Helps the cake rise evenly)

  • Baking Powder – 1 tsp (Gives extra lift and fluffiness)

  • Pinch of Salt – Enhances flavor and balances sweetness

  • Sugar – 1 cup (For the perfect level of sweetness and moisture)

Wet Ingredients

  • Egg – 1 (Binds the ingredients and adds richness)

  • Curd (Yogurt) – 1/2 cup (A secret ingredient for ultra-moist cake!)

  • Oil or Butter – 1/4 cup (Keeps the cake soft and tender)

  • Vanilla Essence – 1 tsp (Enhances the overall flavor)

  • Warm Water – 1/2 cup (Brings the batter together and ensures smoothness)


 

How to Make Chocolate Cake – Step-by-Step Guide

Step 1: Preparing the Dry Ingredients (5 minutes)

  1. In a large mixing bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar.

  2. Use a whisk to mix everything well. This ensures that the leavening agents are evenly distributed.

Step 2: Mixing the Wet Ingredients (5 minutes)

  1. Add egg, curd, oil/butter, vanilla essence, and warm water to the dry ingredients.

  2. Gently mix everything until well combined. Avoid overmixing, as it can make the cake dense.

  3. Scrape the sides and bottom of the bowl to ensure everything is incorporated evenly.

Step 3: Preparing the Cake Pan (3 minutes)

  1. Grease a cake pan with butter or oil.

  2. Line it with parchment paper to prevent sticking.

  3. Pour the batter into the prepared pan and smooth the top.

  4. Tap the pan 2-3 times to remove any air bubbles.

Step 4: Baking the Cake (30-35 minutes)

  1. Preheat the oven to 180°C (356°F).

  2. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

  3. Once done, let it cool in the pan for 15 minutes.

Step 5: Cooling & Serving (10 minutes)

  1. Carefully remove the cake from the pan and peel off the parchment paper.

  2. Allow the cake to cool completely before slicing.

  3. Serve as is or dust with powdered sugar, chocolate ganache, or fresh berries for extra indulgence!


 

simple chocolate cake recipe

How to Make Your Chocolate Cake Extra Moist

  • Use curd/yogurt – It adds richness and moisture.

  • Do not overbake – Check at 30 minutes with a toothpick.

  • Add a little coffee – Enhances chocolate flavor.

  • Use oil instead of butter – Oil keeps the cake softer for longer.

  • Cover the cake with a damp towel while cooling – Locks in moisture.


 

10 Test Kitchen Tips for the Best Chocolate Cake

  1. Use room temperature ingredients for better mixing.

  2. Sift the cocoa powder to avoid lumps.

  3. Do not overmix the batter – mix just until combined.

  4. Use good quality cocoa powder for a richer taste.

  5. Don’t skip the salt – it enhances the chocolate flavor.

  6. Add hot water instead of warm water for a more intense flavor.

  7. Preheat the oven properly before baking.

  8. Use light-colored aluminum pans for even baking.

  9. Store the cake in an airtight container to keep it fresh.

  10. Let the cake cool completely before slicing to prevent crumbling.


 

How to Store Chocolate Cake

  • Keep your cake in an airtight container at room temperature for 2-3 days.

  • For longer storage, refrigerate it for up to one week.

  • Always wrap the cake in plastic wrap or foil to prevent it from drying out.


 

Can You Freeze Chocolate Cake?

Yes! To freeze:

  1. Let the cake cool completely.

  2. Wrap it tightly in plastic wrap and then in aluminum foil.

  3. Store it in a freezer-safe bag or container.

  4. It can last up to 3 months in the freezer.

  5. When ready to serve, thaw at room temperature for 3-4 hours or in the fridge overnight.


NonvegKahani Community Tips & Praise

💬 Rahul K: “This cake turned out so moist and rich! The curd made a huge difference, and the chocolate flavor was spot on. Definitely making this again!”

Ingredients Scaling (1x, 2x, 4x)

Ingredient1x2x4x
Flour1 cup2 cups4 cups
Cocoa Powder1/2 cup1 cup2 cups
Baking Soda1/2 tsp1 tsp2 tsp
Baking Powder1 tsp2 tsp4 tsp
Sugar1 cup2 cups4 cups
Egg124
Curd (Yogurt)1/2 cup1 cup2 cups
Oil/Butter1/4 cup1/2 cup1 cup
Vanilla Essence1 tsp2 tsp4 tsp
Warm Water1/2 cup1 cup2 cups

Nutritional Information (Per Serving)

  • Calories: 320 kcal

  • Carbohydrates: 45g

  • Protein: 5g

  • Fat: 14g

  • Fiber: 3g

  • Sugar: 30g


Best YouTube Video for This Recipe

🎥 Watch the best step-by-step guide: [Insert YouTube Link Here]

5 FAQ About Chocolate Cake

  1. Can I make this cake without eggs?
    Yes! Replace the egg with 1/4 cup unsweetened applesauce or mashed banana.

  2. Can I use whole wheat flour instead of all-purpose flour?
    Yes, but the texture may be slightly denser. Use 3/4 cup whole wheat flour instead of 1 cup AP flour.

  3. How do I make this cake gluten-free?
    Swap all-purpose flour for a gluten-free flour blend.

  4. Can I make cupcakes with this recipe?
    Yes! Bake at 350°F (175°C) for 18-20 minutes.

  5. How can I make this cake even richer?
    Add 1/2 teaspoon espresso powder to enhance the chocolate flavor!

 

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