Description
This moist chocolate cake is soft, rich, and perfectly balanced in sweetness. Made with simple pantry staples, it delivers a tender crumb and deep chocolate flavor suitable for any occasion.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup whole milk
- 2 cups wheat flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Grease and lightly flour a round 9-inch cake pan.
- In a large bowl, whisk the eggs and sugar until the mixture looks pale and slightly thick.
- Add the melted butter and vanilla extract, then mix until well combined.
- Pour in the milk and stir gently to keep the batter smooth.
- In a separate bowl, sift together the wheat flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can add chocolate chips for extra richness.
- A teaspoon of instant coffee powder enhances the chocolate flavor.
- Replace half the milk with plain yogurt for a lighter texture.
- Top with a chocolate glaze or dust with cocoa powder.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Warm individual slices in the microwave for 10–15 seconds to reheat.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
