A basic chocolate cake recipe, with variations

For Valentine’s Day – a basic chocolate cake with lots of variations (see below)….in case you’d rather have cupcakes, or a different size or shape of cake.

Chocolate Cake

(Makes 10 to 12 servings)

2 cups (500 mL) sugar
1-3/4 cups (425 mL) all-purpose flour
¾ cup (175 mL) cocoa powder
1-1/2 tsp (7 mL) baking powder
1-1/2 tsp (7 mL) baking soda
1 tsp (5 mL) salt
2 eggs
1 cup (250 mL) milk
½ cup (125 mL) vegetable oil
2 tsp (10 mL) vanilla
1 cup (250 mL) boiling water
Chocolate Icing (recipe below)

Grease and flour two 9-inch (23 cm) round baking pans.

Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. (The batter will be thin.) Pour batter into prepared pans.

Bake in a preheated 350 F (180 C) oven until a wooden pick or cake tester inserted in the centre of both cakes comes out clean, about 30 to 35 minutes.

Let cool for 10 minutes, then remove cakes from pans to wire racks. Cool completely. Frost with Chocolate Icing.

To make Chocolate Icing: Melt ½ cup (125 mL) butter or margarine. Stir in 2/3 cup (150 mL) cocoa. Alternately add 3 cups (750 mL) icing sugar and 1/3 cup (75 mL) milk, beating with electric mixer on medium speed until spreading consistency. If necessary, add more milk. Stir in 2 tsp (10 mL) vanilla.

Variations:
One-Pan Cake: Grease and flour a 13 x 9 x 2-inch (3.5 L) baking pan. Heat oven to 350 F (180 C). Pour batter into prepared pan. Bake for 35 to 40 minutes. Let cool completely. Frost with Chocolate Icing.

Three Layer Cake: Grease and flour three 8-inch (20 cm) round baking pans. Heat oven to 350 F (180 C). Pour batter into prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes. Remove from pans to wire racks. Let cool completely. Frost with Chocolate Icing.

Bundt Cake: Grease and flour a 12-cup (3 L) fluted tube pan. Heat oven to 350 F (180 C). Pour batter into prepared pans. Bake for 50 to 55 minutes. Cool for 15 minutes. Remove from pan to wire rack. Let cool completely. Frost with Chocolate Icing.

Cupcakes: Line muffin cups (2-1/2 inches/6 cm in paper baking cups). Heat oven to 350 F (180 C). Pour batter into prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes. Remove from pans to wire racks. Let cool completely. Frost with Chocolate Icing

Recipe Source: Hershey’s

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