Try this Chocolate Cake recipe, or contribute your own.
Suggest a better descriptionInstructions
Preheat oven to 180C/350F (standard) or 160C / 320F (fan/convection).
Read Note 4 regarding shelf positions.
Grease 2 x 22cm/9" cake pans with butter, then line the base. (See Note 3 regarding springform pans and other pan sizes).
Batter:
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds.
Add boiling water and whisk to incorporate. The batter is VERY thin (see video).
Pour batter into cake pans.
Baking:
Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.
Cool for 10 minutes, then turn out onto wire racks upside down (Note 5).
Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (131g) | ||
Recipe Makes: 1 | ||
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Calories: 73 | ||
Calories from Fat: 10 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 129.4mg | 4 % | |
Potassium 198.2mg | 5 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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