So I thought long and hard of what I’d want as a first post on my blog. I thought about what all I’ve made recently and then contemplated over some of my more fancier dishes. You know, as a first impression, it would be nice to wow your socks off. But I’m aiming to create a blog that showcases my journey in the kitchen, one that shows how my skills develop. I also want this to be a place where even a person who is just starting out isn’t afraid to come back to.
After a lot of back and forth, I settled on a classic. It only seems fitting as there is always, always chocolate cake at home.
I don’t always cut out my chocolate cake into tiny cakes. It’s usually just one large cake, at times frosted, that is wiped clean by the next day. I actually wanted to practice my decorating skills this time and this gave me more cake to do it!
I’ve been making this chocolate cake recipe since high school and it comes out so moist and delicious, that you won’t be able to stop digging into it as soon as it cools.
It goes amazingly with either chocolate ganache or buttercream. Or you could leave it bare, warm up a big slice and have it with a scoop of vanilla ice cream. Or two, no one will judge once they take a bite of it.
This is how they turned out. It was my first attempt at a drip cake and I was a little worried it would be too sweet with the chocolate buttercream and ganache, but it wasn’t! The dark chocolate ganache cut through the sweetness of the buttercream and it was divine. If only I’d had some fresh strawberries, they’d have gone amazingly well with the cake!
If you try out this recipe or simply love it, then please let me know! Leave a comment below or tag me on Instagram and I’ll be sure to check it out! ♥
2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
- Preheat the oven to 375 F/ 190 C and grease cake pan(s).
- In a large bowl, stir together all the dry ingredients: sugar, flour, cocoa, baking soda and powder and salt. You can sift the flour and cocoa powder together to ensure they are combined nicely.
- Place under an electric mixer or hand beater, add in the eggs and beat until combined. Add in the milk until combined, then pour in the oil little by little till completely mixed. Add in vanilla extract and beat for 3 minutes.
- With a spatula, stir in the boiling water. The batter will thin out as the water dissolves. Once it’s completely combined, pour the batter into pan(s).
- Bake for 30-35 minutes or until a cake tester or wooden prick comes out clean. Remove from oven and let it cool in the pan for 10-15 minutes before removing from pan(s).
If you are planning on frosting the cake, then cool them in the refrigerator for an hour, preferably longer. This will make it easier to frost as the cake won’t crumb while you spread the buttercream or ganache.