CHOCOLATE CAKE
CHOCOLATE CAKE
Introduction
Chocolate cake is one of the most celebrated desserts in the world, known for its deep flavor, tender crumb, and universal appeal. It combines cocoa richness with moist texture and has become a classic dessert served at birthdays, holidays, and celebrations. This recipe delivers a soft, rich, bakery-style chocolate cake with smooth chocolate frosting.
Ingredients
All-purpose flour 2 cups
Granulated sugar 2 cups
Unsweetened cocoa powder 3/4 cup
Baking powder 2 teaspoons
Baking soda 1 1/2 teaspoons
Salt 1 teaspoon
Eggs 2 large
Whole milk 1 cup
Vegetable oil 1/2 cup
Vanilla extract 2 teaspoons
Boiling water 1 cup
For the Chocolate Frosting
Unsalted butter 1 cup softened
Powdered sugar 3 1/2 cups
Cocoa powder 1/2 cup
Heavy cream 1/4 cup
Vanilla extract 1 teaspoon
Instructions
Preheat oven to 180°C.
Grease two 20 cm cake pans and line bottoms with parchment paper.
In a large mixing bowl combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Slowly add the boiling water. The batter will thin; this is correct.
Divide batter evenly between prepared pans.
Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes completely before frosting.
Prepare frosting by beating butter, powdered sugar, cocoa, cream, and vanilla until fluffy.
Frost the first layer, stack the second, then cover the cake fully.
Slice and serve.
Methods
Creaming method for frosting to achieve lightness.
Dry-and-wet integration method for batter to prevent lumps.
Boiling water blooming method to enhance cocoa flavor.
Layering method for even stacking and structural stability.
History
Chocolate cake originated in the 19th century when cocoa powder became more widely available. Earlier cakes were dense, but the introduction of baking powder and soda created softer, lighter versions. By the early 20th century, chocolate cake became a symbol of celebration in American and European households, and today it is a universal dessert found in bakeries worldwide.
Benefits
Provides quick energy through carbohydrates.
Contains antioxidants from cocoa.
Boosts mood due to natural compounds in chocolate.
Adaptable for celebrations, holidays, or everyday enjoyment.
Formation
The structure of chocolate cake comes from the interaction between flour proteins and the leavening agents. Baking powder and baking soda release gas during baking, creating air pockets. Cocoa provides color, aroma, and dry structure, while oil and milk add moisture. Eggs bind ingredients and stabilize the cake crumb.
Conclusion
Chocolate cake remains a timeless classic. It is simple to prepare, reliably delicious, and perfect for any occasion. The soft crumb, chocolate depth, and creamy frosting make it irresistible.
Lovers
Loved by chocolate enthusiasts.
Favored by children for its sweetness.
Appreciated by bakers for its reliability.
Chosen by families for celebrations.
Methods
Baking method for even heat distribution.
Cooling method to avoid frosting melting.
Mixing method to ensure uniform texture.
Layering method to achieve professional presentation.
Nutrition
Per slice (based on 12 slices and frosting)
Calories about 420
Carbohydrates about 55 g
Protein about 5 g
Fat about 20 g
Sugar about 40 g
Fiber about 3 g
Conclusion
This chocolate cake stands as a complete, rich, and flavorful dessert suitable for any gathering. Its balance of texture and taste makes it a favorite in homes and bakeries alike.
Lovers
Ideal for chocolate lovers.
Perfect for people who enjoy classic desserts.
A favorite for birthday celebrations and sweet moments.