Get ready to embark on a decadent chocolate journey with Helen Goh's legendary chocolate cake - a recipe that promises to transform your ordinary baking experience into an extraordinary culinary adventure! This isn't just another chocolate cake; it's a moist, rich, and incredibly indulgent dessert that will have everyone begging for seconds. Whether you're a seasoned baker or a curious novice, this foolproof recipe guarantees a show-stopping treat that will become your new go-to chocolate cake sensation.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Australian
Serves: 1 cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are also well-greased.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and any lumps are broken up.
- In a separate medium bowl, crack the eggs and whisk them lightly. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are thoroughly blended.
- Pour the wet ingredient mixture into the dry ingredients. Using a whisk or electric mixer, blend the batter until smooth and no dry streaks remain. Be careful not to overmix.
- Carefully add the boiling water to the batter. Gently stir until the water is fully incorporated, creating a thin, smooth chocolate batter. The batter will appear very liquid, which is normal.
- Transfer the batter to the prepared cake pan, ensuring an even distribution. Tap the pan gently on the counter to release any air bubbles.
- Place the cake pan in the preheated oven and bake for 40-45 minutes. To test doneness, insert a toothpick or cake tester into the center of the cake - it should come out with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully turn out onto a wire rack to cool completely.
- Once cooled, the cake can be frosted with chocolate ganache, buttercream, or served as is with a dusting of powdered sugar.
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for smoother batter integration.
- Don't Overmix: Blend ingredients just until combined to keep the cake tender and light.
- Boiling Water Secret: The hot water helps bloom the cocoa powder, intensifying the chocolate flavor.
- Accurate Oven Temperature: Use an oven thermometer to ensure precise baking conditions.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Customize Your Frosting: Experiment with chocolate ganache, buttercream, or a simple powdered sugar dusting.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 5g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 40mg
