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Chocolatey Chocolate Cake – without icing!

Chocolate cake without icing

This Chocolate Cake Recipe Is So Good, It Needs No Frosting!

TOTAL TIME: 50 minutes
MAKES: 1 (10-inch) round cake or (12-by-4-by-3-inch) loaf cake.

Ingredients:

Butter, for greasing pan
1¾ cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
1 ½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1 ½ cups granulated sugar
2 eggs, at room temperature
1 cup whole milk
½ cup grapeseed oil or neutral oil
½ teaspoon pure vanilla extract
1 cup boiling water

Directions:

Preheat oven to 350 degrees. Grease a 10-by-3-inch round pan (not springform) or a 12-by-4-by-3-inch loaf pan with butter, line bottom and sides with parchment paper and grease paper.
Sift flour, cocoa, baking powder, baking soda and salt together into a mixing bowl. Whisk in sugar.
In another large bowl, whisk together eggs, milk, oil and vanilla. Gradually add wet ingredients and whisk until smooth, with no lumps. Stir in boiling water to combine.
Pour batter into prepared pan. Bake in center of oven until a wooden skewer inserted in center of cake comes out clean and cake bounces back when lightly pressed, about 50 minutes for round pan, 35 minutes for loaf pan.
Remove cake from oven and let stand 10 minutes. Run a butter knife around cake to gently release. Peel parchment from sides. Invert cake onto a wire rack and peel off bottom piece of parchment.
—Adapted from “Simple Cake” by Odette Williams, as published in The Wall Street Journal.

 

 

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