Description
This small chocolate cake recipe produces a moist and tender cake with rich cocoa flavor, perfect for any occasion. Featuring simple pantry staples and a straightforward baking process, it’s ideal for bakers seeking a delicious homemade dessert that yields about six servings.
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot water
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line your 6-inch or 9-inch cake pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Incorporate Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla extract to the dry mixture. Beat well until the batter is smooth and free of lumps.
- Add Hot Water: Gradually pour in the hot water while continuously mixing. The batter will become thin; this step is essential for achieving a moist and tender cake texture.
- Pour and Bake: Transfer the batter into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for approximately 10 minutes. Then transfer it to a wire rack to cool completely before frosting or serving.
Notes
- For added richness, consider using buttermilk instead of regular milk.
- This cake pairs beautifully with chocolate or vanilla frosting.
- Ensure the hot water is not boiling to avoid cooking the batter prematurely.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Double the recipe for larger gatherings or to make multiple pans.
