Chocolate Cake

Ingredients

• 125 g (1 cup)flour
• 400 g (2 cups)sugar
• 43 g (1/2 cup)cocoa powder
• 2eggs
• 240 ml (1 cup)milk

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, sugar, cocoa powder and baking powder.

2. 2

   Add wet ingredients

   Stir in the eggs, milk and butter until the batter is smooth.

3. 3

   Bake the cake

   Pour the batter into a greased pan and bake at 175°C (350°F) for 30 minutes.

What is chocolate cake?

Chocolate cake is a familiar American-style bake made by flavouring a cake batter with cocoa. This version keeps the method uncomplicated: mix the dry ingredients, stir in the wet ingredients and bake.

The ingredient list and method do not quite match: baking powder and butter appear in the method but have no quantities in the list. Check the original recipe before baking so you can confirm what to use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 30g carbs, 12g fat.

The listed sugar and flour provide most of the carbohydrates, while the eggs contribute protein and the milk adds some protein and fat. A small serving with fruit can round out the plate; the supplied nutrition figures are per serving.

The role of cocoa

Cocoa powder gives the cake its chocolate flavour and dark colour. Mix it thoroughly with the flour and sugar so it is evenly distributed through the batter.

Mixing the batter

Dry ingredients: combine them first to spread the cocoa and raising agent evenly.

Wet ingredients: stir in the eggs and milk until smooth, as the method directs. Avoid prolonged mixing once the batter comes together.

How to judge doneness

Bake at 175°C (350°F) for 30 minutes, following the recipe's timing. The method does not give a separate doneness test, so check the cake at the end of the stated bake time.

Pan preparation and timing

Greased pan: coat the pan before adding the batter so the cake is easier to release. The recipe does not specify a pan size, so confirm that detail from the original publisher if available.

Oven: allow it to reach the stated temperature before baking for a more consistent result.

Serving the cake

Let the cake cool before slicing so the portions hold together more neatly. Serve it on its own or alongside fruit or a spoonful of yoghurt for a simple contrast.

Recipe notes & tips

• Measure the flour and sugar by weight for consistent results.
• Break up cocoa lumps before mixing it with the other dry ingredients.
• Use eggs and milk at room temperature if convenient, to help the batter combine smoothly.
• Grease the pan thoroughly before pouring in the batter.
• Check the cake at 30 minutes, as ovens can vary.

Variations

• Serve with berries: add fresh berries alongside each slice.
• Add a cocoa finish: dust the cooled cake lightly with cocoa powder.
• Use a simple topping: serve with a spoonful of yoghurt.
• Add citrus: pair the cake with orange segments for a bright contrast.

Common mistakes to avoid

• Skipping the pan grease: the cake may stick; grease the pan before adding the batter.
• Uneven cocoa: lumps can leave patches of flavour; mix the dry ingredients thoroughly.
• Overmixing: a heavily worked batter can bake up less tender; stop when it is smooth.
• Opening the oven early: the cake may bake unevenly; wait until near the end of the stated 30 minutes.
• Guessing missing quantities: butter and baking powder are in the method but not listed; check the original recipe before proceeding.

How to store

Once completely cool, cover the cake or place it in an airtight container and keep it at room temperature for up to 2 days. Reheat a slice briefly in the microwave if you prefer it warm.

Frequently asked questions