This must be the easiest cake I have ever made and thus the name Very Simple Chocolate Cake. It takes less than 10 minutes to mix the batter and place the cakes in the oven. It does not require a stand mixer or any fancy ingredient. All you need are two mixing bowls and a wooden spoon, spatula or whisk. If you have never baked a cake before, this is a good recipe to start with. This cake is rich and remains very moist even when refrigerated due to the high liquid volume and the use of oil in place of butter. This is an original recipe by Stephanie Jaworski which she calls simple chocolate cake with my own instructions. Let me show you exactly how easy it is to make this cake below.
Makes 2 sponges for a sandwich cake. Recipe can be halved to make a single cake.
(1) 400 Grams Granulated White Sugar (2 Cups)
(2) 245 Grams All Purpose Flour (1-3/4 Cups)
(3) 75 Grams Unsweetened Cocoa Powder (3/4 Cup)
(4) 1-1/2 Teaspoon Baking Powder
(5) 1-1/2 Teaspoon Baking Soda
(6) 1/2 Teaspoon Salt
(7) 2 Large Eggs
(8) 1 Cup Warm Water (Warm Tap Water is fine)
(9) 1 Cup Milk
(10) 1/2 Cup Oil (E.g. Corn, Vegetable, Sunflower, Canola)
(11) 1-1/2 Teaspoon Pure Vanilla Extract
This cake is very very moist. This could be both good and bad depending on what you want. If you want a cake that would remain moist even when kept in the fridge and stay that way for several days, then you would love this recipe. It is however a bit difficult to work with when leveling and frosting. I will highly suggest chilling this cake before frosting.
(1) Preheat the oven to 350 degrees.
(2) Grease two 8 or 9 inch baking pans and line the bottoms with parchment paper.
(3) Weigh out all the dry ingredients (first 6 ingredients) and place them in a bowl. Mix them together with a whisk.
TIP: If using a scale, simply weigh them in the same bowl by resetting the scale after each ingredient. It takes less than a minute to do this plus no bowls to clean afterwards.
(4) In another bowl, whisk the eggs and add the other wet ingredients (number 8 – 11). Whisk them all together to combine.
(5) Pour the wet ingredients into the dry ingredients and mix to combine. Do not over mix the batter. 1 minute of mixing is more than enough mixing time.
The batter will be very thin.
(6) Divide the batter evenly between both cake pans and bake in the preheated oven for about 30 minutes or until a tester inserted in the middle comes out clean.
(7) Allow the cakes to cool in the pans for 15 minutes before removing them from the pans. Allow the cakes to cool completely before frosting. It cannot be any easier I tell you. Do give it a go.
May I suggest frosting them with my yummy Chocolate Buttercream Frosting. Recipe here.
(1) Chocolate Butter Cake (Recipe here)
(2) German Chocolate Cake (Recipe here)
(3) Champagne Chocolate Cake (Recipe here)
(4) Mocha Rum Loaf. (Recipe here)
(5) Chocolate Sponge Cake (Log Cake) (Recipe here)