EASY CHOCOLATE CAKE FROM SCRATCH

Here it is: You’ve got an easy chocolate cake recipe from scratch that comes together in less than an hour, requires no ingredients or supplies, and is incredibly moist, chocolatey, soft, and wonderful!

THE HEARTWARMING STORY OF OUR CHOCOLATE CAKE RECIPE

It all started with my Chocolate Malt Cake, which is the single best chocolate cake I’ve ever made or eaten. That recipe went mega viral, and hundreds of people recreated and loved it just as much as I do. However, I also kept getting hundreds of messages from people who couldn’t get their hands on Ovaltine, sour cream or cream cheese, and wanted to know how the cake could be simplified.

So I began the process of creating a simpler version of that chocolate cake which used the most basic ingredients but was as close in texture and flavor as possible. When I finally got the recipe right, it was mind blowing! This cake is so incredible, soft, and unbelievably easy to make.

This recipe has already been tried my many, and here are just a few of the amazing reviews I have received:

” Fantastic recipe! The cake was a crowd-pleaser, incredibly moist and delectable!

@minibakesbyrabs

” Baked this yesterday and it was AMAZING!! It’s just like the Layers Bakeshop chocolate cake I absolutely enjoy. Definitely making it for Eid!

@mehr.een

” Made this today… wow! So delicious. Thank you for sharing this perfect quick one-bowl cake recipe!

@lubna_ke

INGREDIENTS FOR THIS DELICIOUS CAKE

When it comes to baking, simplicit

y reigns supreme. The entities required for this recipe are the basics found in any pantry: all-purpose flour, granulated white sugar, baking powder, baking soda, salt, egg, vegetable oil, buttermilk, boiling water, instant coffee, cocoa powder, heavy cream, and chocolate. These are the building blocks—the foundation upon which this delectable treat is crafted. But what truly sets this recipe apart is its focus on ease and accessibility. There’s no need for elaborate ingredients or complicated techniques. It’s a no-fuss approach that ensures anyone can create a delicious dessert with confidence.

• All-purpose flour: The base ingredient for the cake, providing structure and volume.
• Granulated white sugar: Adds sweetness to the cake batter.
• Baking powder and baking soda: Act as leavening agents to help the cake rise and become light and fluffy.
• Salt: Balances the sweetness and enhances the overall flavor of the cake.
• Egg: Adds moisture, structure, and richness to the cake.
• Vegetable oil: Used instead of butter to keep the cake moist and tender.
• Buttermilk: Adds moisture and a slight tanginess to the cake batter.
• Boiling water: Helps to “bloom” the cocoa powder, intensifying its chocolate flavor.
• Instant coffee: Enhances the chocolate flavor of the cake.
• Cocoa powder: Provides the chocolate flavor and color to the cake.
• Heavy cream: Used to make the ganache for covering the cake.
• Chocolate: Combined with heavy cream to make the ganache topping, adding richness and decadence to the cake.

STEP-BY-STEP GUIDE: MAKING EASY CHOCOLATE CAKE FROM SCRATCH

1. MIX DRY INGREDIENTS, WITHOUT COCOA POWDER

This is a recipe for a bowl without any hassle. Just mix flour, sugar, baking powder, baking soda, and salt in a bowl. To ensure this, sift the ingredients to ensure there are no lumps, and gently use your hands to combine them.

2. ADDING THE WET INGREDIENTS (EXCEPT THE WATER)

Now break an egg and add oil and buttermilk to it. If you want to be careful, you can mix these ingredients in a separate bowl and then pour into the larger bowl, but I always add them directly and have never had a problem. Use a hand mixer to gently mix everything together until everything is well mixed and no streaks of flour are visible.

3. BLOOMING THE COCOA FOR ENHANCED FLAVOR

If you want, you can add cocoa powder in the first step and water in the second step. But I like to mix the boiling water with the cocoa powder and instant coffee separately because it helps the cocoa powder “bloom.” It sounds fancy, but all it means is to glaze the cocoa powder. As you do this, you will notice that the cocoa powder becomes more chocolatey in color and gives off a rich and beautiful aroma.

4. COMBINING ALL COMPONENTS

Now add the cocoa powder mixture to the rest of the batter and fold gently to combine everything. As always, don’t over mix as this can cause too much gluten to form.

5. BAKE

I like to make this cake in a 9-inch round cake pan, like this one. This makes a medium-sized cake, but using a larger pan like this helps ensure that the cake bakes faster (20–25 minutes) and rises more evenly.

6. COVER WITH GANACHE

It depends on what you want, but in reality, making ganashe chocolate cake isn’t the easiest frosting, but it does add extra fun. Just pour the boiling cream on the chopped chocolate, wait 5 minutes, and then mix. You can use any simple chocolate that tastes good! I like to use this kind of milk chocolate because the cake itself is quite rich.

ENHANCING THIS EASY CHOCOLATE CAKE RECIPE

This recipe is really amazingly versatile, as you can use this chocolate cake for a variety of cakes. For example:

• Double the quantity and transfer to a 9×13-inch sheet pan. You’ll end up with a big, delicious cake that you can share with friends and family.
• Double the quantity, bake in two 9-inch pans, and make a layered chocolate cake. It’s perfect to celebrate your special occasions, such as birthdays or anniversaries.
• Replace the ganache with chocolate buttercream or chocolate cream cheese frosting so you can make beautiful patterns and have a lovely cake. This cake will not only be delicious but also beautiful to look at.

• You can change this recipe to your liking, such as adding chocolate chips or experimenting with delicious fillings.

If you are adjusting the quantity and pan size, be sure to adjust the baking time as well. Bake the cake until a toothpick inserted in the center comes out with moist crumbs. This way, your cake will always be perfect.

This recipe is so easy and flexible that you can customize it for different occasions and events. Just remember to adjust the baking time and quantity to get the best results from it! Every time you make this cake, you and your loved ones will enjoy its deliciousness.

FREQUENTLY ASKED QUESTIONS

How can I make buttermilk at home?

This is really very easy. Follow the instructions below to make your own buttermilk:

Add 1 tablespoon of lemon juice or white vinegar to a cup of milk. Mix well and leave for 5–10 minutes. – That’s it; your buttermilk is ready!

If you only want half a cup of buttermilk, add half a spoon of vinegar or lemon juice to half a cup of milk. Mix and leave for 5–10 minutes.

This method is very easy and quick, and you can make buttermilk at home whenever you want.

How can I know if the cake is baked through?

The cake is ready when it looks set, and if you put a toothpick in the middle, it comes out with damp pieces, not a wet batter.

Why is my cake dense or tough?

Some things can make the cake dense or hard:

– You may have added too much flour. Be sure to knead the dough gently or use a weighing scale.

– Your baking powder or soda may be out of date.

– Overmixing the dough makes the gluten more concentrated, which can make the cake tough.

How should I store this chocolate cake?

You can store the cake in an airtight container at room temperature for 1-2 days. If you want the cake to stay fresh longer, you can store it in the refrigerator for up to a week. If you want to store the cake for a longer period of time, it can also be frozen. Freezing keeps the cake for several months, and when you want to use it again, defrost it in the refrigerator or at room temperature.

What can I replace the egg with in this cake recipe?

Although I don’t have much experience baking without eggs, you can use an egg substitute. For example, you can make a flaxseed egg. For this, mix 1 tablespoon of flaxseed powder with 3 tablespoons of water and leave it for some time. When this mixture thickens, use it instead of eggs. This way, you will be able to bake without eggs.

How long do I need to wait before pouring the ganache on the cake?

When you come out of the cake oven, let it cool for 15 minutes. After that, when you put the ganache on the cake, decide to cool it a little too. If you think it’s necessary, you can cool your ganche further so you can make it thicker and control the spread more.