I discovered the simplest from-scratch chocolate cake recipe! This mouth-watering, easy chocolate loaf cake is light, almost spongy, not overly sweet, and it could not be easier to make, plus I have provided high altitude baking adjustments!
Preheat the oven to 350 degrees and prep grease pans well or line with parchment paper <--my favorite way!
Place flour, cocoa powder, baking powder, baking soda, salt and sugar into bowl of stand mixer. Or sift all of above ingredients (except sugar) into mixing bowl, then whisk in sugar. In another bowl (at least 4 cups), whisk together milk, eggs, oil and vanilla until blended.
Gradually add wet ingredients and mix (or whisk) on low until smooth, with no lumps. Stir in boiling water to combine.
Pour batter into prepared pan, bake on middle rack in center of oven, until wooden skewer inserted in middle comes out clean and cake bounces back when lightly pressed.
Remove cake from oven and allow to cool on wire rack for 10 minutes. Lift cake using parchment paper or run a butter knife around cake to gently release, inverting onto wire rack, peeling off parchment. For bundt pan (see video) allow to cool 10 m minutes, then using a cooling rack, place on top and invert, carefully lifting off bundt pan. Allow to cool completely before dusting with powdered sugar or frosting.
Frost with favorite frosting, a simple dusting of powdered sugar or make this delicious glaze.
Baking Times
Bundt Pan | Check at about 35-40 minutes, if a few crumbs stick that's fine, if gooey, place back in oven at 5 minute intervals. Mine was great at 40 minutes.
Pullman or Long Loaf Pan | Check at 35-40 minutes, mine was perfect at 42 minutes.
2 Standard Loaf Pans | Mine were great at 43 minutes, check at 40.
10" round pan | about 50 minutes, check at 40 minutes.
GLAZE Instructions
Combine all ingredients and beat with mixer on medium until smooth. Use as is, spreading as a buttercream or for glaze, warm in microwave safe bowl for about 30 seconds for a pourable glaze. For the full instructions see the Vanilla Buttercream Glaze post.
Video
Notes
Storage | once cake is cooled completely, store in airtight container on counter 3-5 days. In fridge up to 7 days and freeze wrapped tightly in plastic wrap and a baggie for up to 3 months. High Altitude Instructions - see ingredient adjustments above. Room Temp Eggs | Place eggs in bowl and pour warm (not hot) tap water over them, let them sit for 5 minutes or until they are no longer cool to the touch. Tips for a Moist Chocolate CakeMake sure all your ingredients are at room temperature, yes, even the milk and the eggs. Use the best quality ingredients you can afford. Do not over mix the batter. Do not over bake the cake.