Chocolate Cake

The secret to a moist chocolate cake lies in replacing butter with oil, and this easy recipe does just that. This is a straightforward, one-bowl batter that’s sure to become part of your recipe book forever. It’s the best chocolate cake for any of life’s sweet celebrations.

This cake is special occasion of ma Darling Daughter Danica B’Day Cake with load of ♡ to ma Princess’s.

God bless her Tangibly alwys 🙂



2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
1 cup milk
1 tsp vanilla essence
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs.



Preheat the oven to 180°C. Line two 23cm round cake pans, or one 23x33cm rectangular baking pan, with wax paper. Grease the paper and the sides of the pan well.

In a large bowl, sift the dry ingredients together.


Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about two minutes. Add the boiling water or coffee and mix until combined.
Pour the batter evenly into the prepared pans and bake for 30-40 minutes.

To test if the cake is ready, insert a toothpick into the middle of the pan. If it comes out clean, the cake is ready.


A single rectangular cake will take slightly longer to bake than two round layers.

Slide a knife around the edge of each cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.


Let the cake cool completely before covering with icing. For icing recipes – go here.  I recommend  a chocolate buttercream icing


Chocolate butter cream frosting

Ingredients needed :

One cup of unsalted butter.
Two and a half cups of powdered sugar.
One teaspoon of vanilla extract.
Four ounces of semi sweet chocolate which is melted and cooled.


Method :

Whip the butter on medium speed with the help of the wire whisk attachment of the stand mixer.

Scrape the bowl once or twice.
Reduce the speed of the mixer to low and add powdered sugar.

When the powdered sugar is added, increase the speed of the mixer to medium high.

Add the vanilla. Mix it until it is incorporated.

Melted chocolate should be added. Whip at high speed till it is light.
Scrape the bowl for incorporating the chocolate.


How to serve butter cream frost

Butter cream frosting can be served with cup cakes and pan cakes.

How to store butter cream frost

The butter cream frosting can be stored in a container which has an air tight lid. It can also be stored in the refrigerator.

Additional information

The other recipes are Italian butter cream, Swiss Meringue butter cream and vanilla butter cream frosting.


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