Looking for a delicious chocolate cake recipe that is moist and easy to make? Look no further. This recipe smells and tastes so good, even your pets would want a bite (Please don’t feed your pets chocolate, it will make them ill). If you have siblings or children, baking and decorating is a great way to get the whole family involved (for instance, my brother helped with the mixing of the batter).

I didn’t think that a disclaimer would be needed this early into the recipe, but then I saw the pictures… It will get better once I have the lighting sorted. For any further disclaimers please read the Disclaimer Notice which is also linked at the bottom of the page.

I remember the first time I made this particular cake recipe. It was about two years ago for one of my friends’ birthday. It was not one of the major birthdays, but I still wanted to do something special for her and I know how much she loves sweet things. I hopped onto Google and tried to find a recipe which would be in line with everything I had in my house (I am one of those late night bakers… 1 am seems like a perfectly reasonable time to start baking). I came across a recipe (don’t ask me where, I cannot remember). Through the years, I have tried it so many variations of this recipe, altering the recipe according to what I had in the house. Eventually this is where the recipe rested.

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Things I have learned whilst using this recipe:

Firstly, baking soda is baking soda is baking soda. I know there are numerous websites out there who claim that there is a substitute for baking soda, but for this particular recipe, there is no substitute. When baking soda is substituted for this recipe, it leaves it dense and the general texture of the sponge is off. It doesn’t affect the taste at all, but if you are a texture sensitive person… Rather not substitute baking soda with any of the online suggestions.

Secondly, for my vegan friends (once again I know this through experience… I tried veganism for 3 months a couple of years ago). The eggs in this recipe can be substituted for either flax eggs or bananas at a one to one ratio. This affects the texture of the baked cake, but the end product is still great. Plus, in my humble opinion, chocolate and banana go together perfectly.

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Lastly, caramel essence is a delicious substitute when you have absolutely no vanilla essence. Especially if you are going to fill it with caramel as well. Mmm mmm good.

THE RECIPE

This recipe is a simple recipe, it is your standard, dry-ingredient, wet-ingredient mixed separately mixing procedure, followed by mixing it all together and baking it for 30 mins per pan in a preheated oven.

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QuantityIngredientDirections
1 3/4 cupsCake wheat flour1. Start off by preheating the oven to 176 degrees Celsius (349 degrees Fahrenheit) and grease two 20 cm baking pans.
2 cupsWhite sugar2. Sift your flour, bicarbonate of soda, baking powder and salt together. Mix these ingredients well.
3/4 cupUnsweetened cocoa3. Add the sugar and the sifted cocoa and mix thoroughly until all the dry ingredients form a homogeneous mixture (For this step I like to use a balloon whisk).
2 1/4 tspBicarbonate of soda4. In a separate bowl, add the milk, oil, eggs, vanilla and caramel essence. Mix these ingredients well with your trusty balloon whisk.
1/2 tspBaking powder5. Add the wet mixture to the dry mixture and mix until a thick paste is formed.
1 tspSalt6. Continue mixing the batter at a slow speed, whilst slowly pouring the warm water (half a cup cold water and half a cup boiled water has always worked for me) into the batter.
1 cupMilk7. Once completely mixed, divide the batter into two equal parts and pour it into greased baking pans.
1/2 cupSunflower Oil8. Bake the cake layers for 30 min each, or until a toothpick comes out clean after pricking it.
1 tspVanilla Essense9. Allow the layers to cool completely prior to icing the cake.
1 tspCaramel Essense
2Large Eggs
1 cupWarm Water
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Liked this recipe? Be sure to vote for the next recipe to feature on The Magnetic Compass. A new poll is run every week. Let me know what your experience with this recipe was. I would love to hear how you spruced it up according to your liking. If you are interested, please let me know in the comments if you would like a tutorial on how I made both the buttercream icing and fondant from scratch.

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