Easy Chocolate Cake

The following recipe is my "go-to"
chocolate cake recipe whenever I need to make a cake quickly.

I am not a fan of chocolate. I will eat a Cadbury egg at Easter (I am nearly 30 years old and I still ask my mother to make an Easter basket for me), I will drink a hot chocolate if offered but I do not dream of/crave/pine for chocolate. I am of a weird sort, I know. But this recipe is easily customizable for the chocolate lover in you.

Easy (Fo-Sheezy) Chocolate Cake

2 cups cake flour
2 cups Dixie Crystals Extra Fine Granulated Sugar
1 cup (2 sticks) butter
1/4 cup baking cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
1 teaspoon salt

Sift flour and sugar into large bowl.
Bring 1 cup butter, 1/4 cup cocoa and water to a boil in saucepan. Pour over flour mixture; mix well. Add buttermilk, baking soda, 1 teaspoon vanilla, eggs and salt and mix well. (A handheld mixer works well here. A spoon will do just fine with you are of the low-tech kind)Pour into greased and floured 10x15-inch cake pan. Bake at 400 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean.

Substitutions: orange juice, double strength coffee, extra chocolatey milk, bourbon, Kahlua, creme de cacao, creme de cassis can be substituted for all or a portion of the 1 cup of water.

Cupcakes are also an option. Reduce baking time by 5 to 8 minutes. And don't forget to grease up the individual paper muffin cups, if youre using.

The list can go on but these are the tried and true additions I have found make this cake a winner.

  • Use the freshest, highest quality ingredients you can find. I use Ghirardelli cocoa powder and Swans Down cake flour to make this cake.
  • You can also make this cake 1 cup cake flour and 1 cup all-purpose flour to achieve similar results. The crumb will be denser.
  • DO NOT use self rising flour. It contains salt and baking powder already. Since baking is a science, the amounts in the self-rising might mess up the end result of your cake.
  • Make sure everything is room temperature.
  • If you are out of or don't have buttermilk on hand, just add a 1tb of white or cider vinegar to the 1/2 cup of milk and let sit 10 minutes.

Like this post?

About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

Leave a reply

  1. I have attempted to make cakes before but they never turn out just right. I wish I was still in Winston so that I could take one of your cooking classes. But for now, your cooking tips will have to suffice.

  2. I love cakes on the go...& yours looks great. YUM!!

  3. I am truly impressed by the details which you have provided regarding chocolate cake. It is an interesting article for me as well as for others. Thanks for sharing such articles here.choco dates uk


Post a Comment

Thank you for coming by! Don't make this visit your last!