Who doesn’t like a wonderfully moist and simple chocolate cake? This recipe for the simplest chocolate cake ever is my favourite recipe for whipping a quick chocolate cake on days I feel tired and weary. Blessed by the true Gods of chocolate, this cake is super moist, rich and forms the perfect super moist crumb with a fudgy yet spongy texture.
If you are into cakes that feel as soft as an ooey-gooey brownie and taste like Hershey, this recipe is soon going to be your favourite. Using the simplest of ingredients that any household with baking enthusiasts will have, this basic chocolate cake will make you taste heaven in a plate. Top it with some chocolate ganache, peanut butter or chocolate buttercream, it will just be 3 times tastier than it is already.
This basic chocolate cake is a simpler version of the chocolate cake I made previously on the blog. This basic chocolate cake uses simpler ingredients and involves a simpler process for making.
What is so good about this basic chocolate cake?
This chocolate cake is super moist and gooey
It is super soft with a velvety texture and a silk like crumb
It has deep chocolate and coffee flavours
It uses less efforts than most chocolate cakes
How to make this beautiful chocolate cake?
What a simple recipe! You don’t require a mixer for this recipe neither do you need an electric whisker. I did it all by my hand. You got to simply mix all the dry ingredients together in a bowl, keep it aside. Next, take all the wet ingredients and mix them in a bowl until well combined. Take the dry ingredients and start folding them in the mixture of wet ingredients until well combined. SIMPLE!
NOTE: This cake batter is super thin. Hence, don’t worry is you find your cake batter super runny. All your prayers will be answered once you bake your cake in the oven or pressure cooker.
Without further wait, let’s get into the recipe.
Basic, Simple, Moist and Rich Chocolate Cake
This basic yet moist and rich chocolate cake is full of flavour and easy to prepare.
- 1 3/4 cup All Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder (I used Hersheys Cocoa Powder)
- 1 1/2 tspn Baking Powder
- 1 1/2 tspn Baking Soda
- 1 pinch Table Salt (Just a pinch!)
- 2 Large Eggs (Room Temperature)
- 1 cup Warm water mixed with a tbspn of Coffee (You can use any coffee of your choice, I used Bru Gold!)
- 1 cup Milk
- 1/2 cup Vegetable Oil
- 1 1/2 tspn Vanilla Essence/Extract
First things first, preheat the oven to 180 degree Celcius.
Grease a 9 inch baking tray or line with parchment paper and keep it ready. Parchment paper makes it easy to release the cake from the baking tray.
Mixing the Dry Ingredients (Except Sugar)
In a medium sized bowl, sieve in the flour, cocoa powder, baking powder, baking soda, a pinch of salt and mix. Keep this bowl aside.
Combining the wet ingredients with Sugar
Start by taking two eggs in a large sized bowl, whisk them and combine the eggs.
Add the sugar and whisk the egg and sugar well until combined. The sugar crystals should not be seen. Whisk the mixture well, until light and fluffy.
Add in the oil, milk and vanilla essence and mix well.
Combine the dry ingredients with the wet ingredients in batches. Make sure there are no lumps formed.
Fold the dry ingredients carefully into the wet ingredients, until well combined. Do not mix or beat or whisk at this stage.
You can now add the coffee water into the mixture and mix gently.
Once combined, pour the batter into the prepared baking tray. (The batter will be thin. Don't worry, if you find it watery.)
Bake the cake at 180 degree Celcius for 35 minutes. Check with a toothpick once done. If not done, leave it for 10 mins more in the oven and keep an eye on the cake.
Once the toothpick comes out clean, keep the cake outside for cooling.
Serve it with ice-cream and chocolate ganache like I did or prepare a simple chocolate buttercream frosting from one of my old blog posts and enjoy your dessert!
In case you don’t have an oven and wish to bake in a pressure cooker. You can follow the below mentioned steps to bake a perfect chocolate cake in a pressure cooker.
While preparing the baking tray, prep the pressure cooker for baking by pouring in enough salt (3-4 cups) into a pressure cooker and place a steel coaster. Put it for pre-heating at a low to medium flame for 10 minutes.
Once your baking tray is ready with the batter, place the tray on the steel coaster and close the lid without the pressure. Cook for 5 minutes on medium flame.
Turn the flame to low for another 25 to 30 minutes.
Insert a toothpick and check if it comes out clean.
In case the toothpick doesn’t come out clean, put the cooker back again on the stovetop for anther 10-15 minutes on low flame.
Once done, leave it for cooling.
Later, serve with the toppings of your choice or even ice-cream, If you like.
I hope you enjoyed this cake, as much as I did making it!
Looking forward to watching you guys try your hands at the simplest chocolate cake recipe, ever. <3
Until next recipe,