Here's a recipe for a classic one-pound chocolate cake:
Ingredients:
For the cake:
- 2 ¾ cups (315g) all-purpose flour
- 1 ½ cups (180g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup (235ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (120g) unsweetened cocoa powder
- ¼ cup (55g) vegetable oil
For the chocolate buttercream frosting:
- 1 cup (200g) unsalted butter, at room temperature
- 2 ¼ cups (280g) confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 4 ounces (115g) high-quality dark or semisweet chocolate, melted
Instructions:
- Preheat the oven to 325°F (165°C). Grease and flour a 9x13-inch baking dish.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large mixing bowl, whisk together milk, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- Add cocoa powder and oil, and whisk until well combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the frosting:
- Beat the butter until creamy.
- Gradually add confectioners' sugar, beating until smooth and creamy.
- Add vanilla extract, cocoa powder, and melted chocolate, and beat until well combined.
Nutrition Chart (per serving):
Servings: 12-15
Note: The nutrition chart is an estimate and may vary based on the specific ingredients used.
I hope you enjoy this recipe! Let me know if you have any questions or if you'd like any variations or substitutions.
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