The best simple chocolate cake recipe for super moist, rich and chocolate-y cake layers! It's a base for many indulgent chocolate cakes you can ever imagine. Customize it with any kind of frostings and fillings to create rich and indulgent dessert!
1cup+ 2 tablespoons (280ml) milkat room temperature Note 3
2large eggsat room temperature
¼cup(60ml) vegetable oil
4tablespoons(56g) unsalted buttermelted
1teaspoonwhite vinegaror apple cider vinegar
Instructions
Line two 7-inch cake pans with a parchment paper and spray with cooking spray.
Preheat the oven to 350°F (175°C).
In a mixing bowl with paddle attachment, combine flour, sugar, cocoa powder, baking soda and salt. Mix on low speed for 30 seconds, or until everything is well combined.
Add milk, eggs, oil and butter. Mix the batter just until smooth, about 15 seconds.
Stir in vinegar and mix for another 10 seconds.
Divide the batter into the prepared baking pans. Bake for 35 minutes, or until inserted toothpick comes out clean.
Let cakes cool completely in the pans set on wire rack. Then carefully run a knife around the edges and invert.
Wrap each cake in a plastic wrap and refrigerate until ready to use, preferably overnight and up to 2 days. Chilled cakes are sturdier and slice much easier, but you can definitely frost the cake as soon as they cooled completely.
Notes
Note 1: You can use either unsweetened natural or dutch-processed cocoa powder in this chocolate cake recipe.Note 2: Espresso powder doesn’t add coffee flavor and you won’t even taste it. It only enhances chocolate flavor. But if you don’t have it, you can omit it.Note 3: I highly recommend using a whole milk for richer flavor, but 2% , skim or even almond milk would work too.Make-Ahead Tip: Cool the cakes completely. Then wrap each layer in a plastic wrap and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw frozen cakes in the fridge overnight.