Ingredients
Dry Ingredients:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 large egg
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) milk (or any plant-based milk)
- ½ cup (120ml) hot water or brewed coffee (for enhanced chocolate flavor)
- 1 tsp vanilla extract
Optional Creamy Chocolate Frosting:
- ½ cup (115g) unsalted butter, softened
- ⅔ cup (65g) unsweetened cocoa powder
- 1¾ cups (220g) powdered sugar
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round or square cake pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add in the egg, oil, milk, and vanilla. Mix until just combined.
- Slowly pour in the hot water or coffee while mixing (batter will be thin—this is normal).
- Pour the batter into the prepared cake pan and tap gently to release air bubbles.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍫 Optional Frosting:
- Beat the butter and cocoa powder together until smooth.
- Gradually add the powdered sugar and milk, beating until fluffy.
- Stir in vanilla. Spread over the cooled cake.
Enjoy your rich, moist, and super creamy chocolate cake!
Would you like tips for making it even more moist or turning it into cupcakes?