Introduction
This delicious and simple chocolate cake is a beloved classic that’s perfect for any occasion—from afternoon coffee breaks to family celebrations.
Made with basic pantry ingredients and just a blender and mixing bowl, it comes together quickly and bakes up soft, moist, and full of rich chocolate flavor.
The secret to its deep taste is using 50% cocoa powder and dusting the pan with cocoa instead of flour, creating a rich crust that chocolate lovers will appreciate.
Whether you’re a beginner or a seasoned baker, this cake is sure to become a go-to favorite in your kitchen.
Ingredients
4 eggs
½ cup (tea) vegetable oil
1 cup (tea) milk
1 cup (tea) sugar
½ cup (tea) cocoa powder (use 50% cocoa for richer flavor)
2 cups (tea) wheat flour (sifted)
1 tablespoon baking powder
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking pan and dust it with cocoa powder instead of flour for a richer chocolate crust.
Blend Wet Ingredients:
In a blender, combine the eggs, milk, sugar, oil, and cocoa powder. Blend for about 1 minute until smooth and well mixed.
Incorporate Dry Ingredients:
Pour the blended mixture into a large bowl. Gently mix in the sifted wheat flour using a spatula or whisk until fully incorporated.
Add Baking Powder:
Add the baking powder last and mix gently just until combined—don’t overmix.
Bake:
Pour the batter into the prepared pan. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool slightly before removing from the pan. Serve as is, or top with chocolate glaze for an extra treat.
How to Store
To keep your chocolate cake fresh and moist:
At Room Temperature: Store the cooled cake in an airtight container or wrap it well with plastic wrap. It will stay fresh for up to 3 days.
In the Refrigerator: If your kitchen is warm or you’ve added a perishable frosting (like cream or cream cheese), store the cake in the fridge.
Cover tightly to prevent drying out, and enjoy within 5–6 days.
To Freeze: Let the cake cool completely. Wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe bag or container.
Freeze for up to 2 months. Thaw at room temperature before serving.
Variations and Tips
Variations:
Chocolate Glaze: Pour a simple chocolate ganache or glaze over the cooled cake for an extra indulgent touch.
Orange Twist: Add 1 tablespoon of orange zest to the batter for a subtle citrusy flavor that pairs beautifully with chocolate.
Filled Cake: Slice the cake in half and add a layer of whipped cream, dulce de leche, or fruit preserves for a surprise center.
Nutty Crunch: Stir in ½ cup of chopped walnuts or almonds for added texture and flavor.
Cupcakes: Use the same batter to make about 12–15 cupcakes. Bake at the same temperature for 18–22 minutes.
Tips:
Sift your dry ingredients for a smoother, lump-free batter and lighter texture.
Don’t overmix once the flour and baking powder are added—this helps keep the cake tender.
Check doneness by inserting a toothpick into the center of the cake. It should come out clean or with just a few crumbs.
Use good-quality cocoa powder (at least 50%) for the best flavor.
Nutritional Information (Per Slice – Approximate, based on 12 slices)
Calories: ~230
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 50mg
Sodium: 90mg
Total Carbohydrates: 32g
Sugars: 18g
Dietary Fiber: 1.5g
Protein: 4g
Note: These values are estimates and can vary depending on the specific brands and quantities of ingredients used (especially if you add frosting, nuts, or fillings).
For more accurate results, consider using a recipe nutrition calculator.