Cocoa powder and hot coffee or water deepen flavour in this practical chocolate cake. The batter is fluid, so use sound pans and do not overfill.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 250 g all-purpose flour, about 2 cups
- 65 g unsweetened cocoa powder, about 3/4 cup
- 300 g granulated sugar, about 1 1/2 cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs
- 240 mL milk, 1 cup
- 120 mL neutral oil, 1/2 cup
- 2 teaspoons vanilla extract
- 240 mL hot coffee or hot water, 1 cup
Method
- Heat the oven to 175°C / 350°F. Grease and line the chosen pan or pans.
- Whisk flour, cocoa, sugar, baking powder, baking soda and salt until no cocoa lumps remain.
- Add eggs, milk, oil and vanilla. Mix on low until combined, then briefly on medium until smooth.
- Gradually stir in the hot coffee or water. The batter will be thin.
- Divide into pans and bake: about 28 to 35 minutes for round layers or 32 to 40 minutes for a sheet cake.
- Cool for 10 minutes in round pans before turning out; cool a sheet cake in its pan. Frost only when completely cool.
Useful notes
- Natural and Dutch-process cocoa do not always substitute directly because acidity differs.
- Do not add the hot liquid while the mixer is running at high speed.
- Chocolate cake can appear done before the centre is set; test near the middle.
Storage
Wrap unfrosted cake well. Refrigerate if the chosen frosting or filling requires it.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.