This recipe is adapted from the joy of baking. I simply love her recipes, you could check out the site for all the amazing recipes. Talking about this particular recipe, its an amazingly soft and moist chocolate cake. I have been making this recipe from a long time now and it has never disappointed me. This is my go to recipe for an egg based chocolate cake. I’ll share the eggless version soon which is also equally soft and moist.
I am sorry I deleted all the pictures I clicked while making the cake so don’t have any. I’ll upload them the next time I make. But let me tell you this is a very thin batter so don’t worry when you make it, it will result in the moistest cake. Just do not add extra flour. Feel free to drop in a message down below or on my fb page if you have any doubts.
You can enjoy the cake as it is, my son love it plain, or frost with your favourite frosting. I recently used this recipe to make the monogram cake, using chocolate ganache and caramel flavored whipped cream for frosting. It was an instant hit with everyone. I’ll share that picture as well down below and will share the recipe soon.
lets now get to baking!
- 2 cups (400 grams) granulated white sugar
- 1 3/4 cups (245 grams) all-purpose flour
- 3/4 cup (75 grams) unsweetened cocoa powder (natural or Dutch-processed)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) warm water or coffee
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) corn, vegetable, safflower or canola oil
- 1 1/2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two – 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper.
- In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.).
- Evenly divide the batter between the two pans and bake for about 25 – 30 minutes or until a toothpick inserted into the center of the cake just comes out clean.
- Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.