A basic chocolate cake recipe is a must have in every baker's repertoire. This recipe is one that I use frequently as the base for my cakes. It tastes great as it is, and even better dressed up with whipped cream, ganache or chocolate buttercream. With a few modifications, it can also be turned into a delicious black forest cake.
Cocoa powder - 4 tbsp. (heaped)
Baking powder - 3/4 tsp
Baking soda - 3/4 tsp
Salt - a pinch
Ener-G egg replacer powder - 1.5 tsp (Mix this powder with 2 tbsp. of warm water and blend till frothy)
Oil - 1/4 cup
Milk - 1/4 cup
Warm water - 1/2 cup
Vanilla essence - 1 tsp
Preheat oven to 350 degrees Fahrenheit.
Grease and line an 8 inch round cake pan with parchment paper.
Sift all the dry ingredients into a large bowl. Add in the wet ingredients and mix well. Pour into the cake pan and bake for 25-28 minutes or until a toothpick inserted into the cake comes out clean.
Let it cool in the pan and once completely cooled, slice and store in an air tight container in the refrigerator.
I am beginning this year by participating in the Blogging Marathon. This week, I will be posting recipes under the theme Kids' Delight - Cakes and Cookies.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This recipe also goes to Kids' delight event hosted by Vidhya’s Vegetarian Kitchen and run by Srivalli – Spice Your Life!
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| Basic chocolate cake frosted with chocolate buttercream |
What you need : (Makes one 8 inch cake)
Cake flour - 3/4 cup
Sugar - 1 cupCocoa powder - 4 tbsp. (heaped)
Baking powder - 3/4 tsp
Baking soda - 3/4 tsp
Salt - a pinch
Ener-G egg replacer powder - 1.5 tsp (Mix this powder with 2 tbsp. of warm water and blend till frothy)
Oil - 1/4 cup
Milk - 1/4 cup
Warm water - 1/2 cup
Vanilla essence - 1 tsp
Preheat oven to 350 degrees Fahrenheit.
Grease and line an 8 inch round cake pan with parchment paper.
Sift all the dry ingredients into a large bowl. Add in the wet ingredients and mix well. Pour into the cake pan and bake for 25-28 minutes or until a toothpick inserted into the cake comes out clean.
Let it cool in the pan and once completely cooled, slice and store in an air tight container in the refrigerator.
I am beginning this year by participating in the Blogging Marathon. This week, I will be posting recipes under the theme Kids' Delight - Cakes and Cookies.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This recipe also goes to Kids' delight event hosted by Vidhya’s Vegetarian Kitchen and run by Srivalli – Spice Your Life!
11 comments:
Happy New Year Jay, it's good to have you back. That Chocolate Cake with those roses look so sinful!..won't mind a slice right now..
Yummy chocolate cake. Wish I could just grab a piece.
That is such a delicious looking chocolate cake. Perfect for any celebration.
Yummy chocolate cake and those roses are beautiful.
Great beginning to the new year , The cake looks amazing .
Those chocolate roses look perfert! Superb cake Jay..
Lovely beginning to the year with this amazing cake :)
Such a gorgeous cake and those chocolate roses looks absolutely pretty.
Gorgeous looking cake!! I don't think I can ever decorate the cake like you have!!
Such a gorgeous looking cake.
Look yummy n tasty too
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