Make a Spongy Chocolate Cake
If you are seeking a recipe for a scrumptious, delicate, moist, made from scratch chocolate cake like Grandma used to make, this is it!
Ingredients
- 1 cup (240 ml) of milk
- 2 cups (250g) of all purpose flour
- 3/4 cup (90g) powdered sugar
- 1 1/2 teaspoons of baking powder
- 1/2 cup (43g) of cocoa
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 2 eggs
- 2 teaspoons of Vanilla extract
- 1/2 cup (118 ml) Vegetable oil
Steps
- Preheat oven to 350ºF or 180ºC.
- Grease and flour a 9" x 13" (23 x 33 cm) cake pan.
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. You should sieve the flour and other ingredients into the bowl as it allows more air to go into the mixture making it more spongy.
- Add eggs, milk, vegetable oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes or by hand.
- Pour into prepared pan. With a spatula distribute batter evenly in the pan.
- Bake for 35 to 40 minutes.
- Cool completely and frost with your favorite Make Quick Fudge Icing.
Tips
- This is a very delicate cake. If you opt to remove it from the pan, do so after a 10 minute cooling period.
- If you plan on placing the cake on a cake board or foil lined cookie sheet, place the board or cookie sheet on top of the cake pan. Hold your hand on the center of the board or cookie sheet and slide your other hand under the cake pan and in one motion, flip the cake pan upside down, so the cake is gently placed on the board and not flipped and dropped from the pan.
- To avoid the white flour dust that is visible on chocolate cakes, flour the pan with cocoa powder instead.
Warnings
- Cooking spray comes in handy for oiling and flouring cake pans. Do not over flour!!
- Flipping from the pan without cake board or foil lined cookie sheet support may cause large cracks in the cake.
