When you are looking for a nice simple one layer chocolate cake recipe, this one uses basic ingredients that most bakers will have in their pantry. The result is moist cake that you bake in a 9-inch cake pan.
CHOCOLATE CAKE CHOCOLATE FROSTING
- Position the rack of the oven to the middle and preheat oven to 350F.
- Grease a 9 x 9 inch round or 9 x 9x inch square cake pan with butter. If you do not have a pastry brush, you can also use a paper towel, or clean fingers.
- Sprinkle pan with 1 Tablespoon flour and tilt and wiggle pan to coat the surface. Set aside.
- Begin with the dry ingredients.
Sift flour into a large bowl.
Add salt, baking powder, baking soda, cocoa powder and sugar. Use a fork to mix together, breaking up any lumps that you find.
Set this mixture aside.
- In a medium bowl, beat egg until creamy.
- Add the following ingredients mixing as you go.
Vegetable oil, milk, and vanilla. Continue to beat with a fork until creamy and well incorporated.
- Now, mix the wet ingredients into the large bowl of dry ingredients. An electric mixer will make this party easier, but is not necessary.
- Mix until creamy and no lumps remain.
- Add boiling water and continue to mix until well incorporated.
- Pour batter until your prepared cake pan.
- Bake for 30-35 minutes or until you can insert a cake tester and it comes out clean.
- Transfer your cake onto the counter loosen the edges. Let cool in pan for 10 minutes, before flipping over placing onto a cooling rack. Once cooled move the cake to your decorating plate. Serve or garnish with frosting.To make frosting:
- Cream butter in a large bowl.
- Using an electric mixer if you have one, add 1 cup of confectioners sugar to the butter and beat.
- Add the milk and vanilla and continue to mix.
- Add the cocoa powder and remaining sugar and blend together.
Note: If you would like the frosting to be thinner or thicker, add more (or less) milk, or confectioners’ sugar about 1 Tablespoon at a time until desired consistency is reached.
Making the Cake:
Making the Frosting:
As with any fresh baking, it is always the very best on the first day, but will keep well for 2-3 days in the refrigerator.