This chocolate cake is absolutely delicious! I’ts very moist and packed with chocolate flavor, almost fat free and stays fresh for a long time. and the best part: no butter or huge amount of oil is required!Jump to Recipe
I’ts never a bad time for a good chocolate cake. for breakfast, afternoon tea or even midnight snack. chocolate cake is always a good answer.
There are a thousands of chocolate cake recipes but over the years I’ve came with my own recipe which requires the least effort. no need to bring the mixers or buying good quality expensive chocolate bars for this cake.
The quality of ingredients
although, using a high quality chocolate is always a great idea for decorating the cake, but this time i suggest using non-sweetened or not processed, just normal cocoa powder. also, make sure that you are using cake flour not bread flour which is lighter and lower in protein content.
Fun fact: Try using oat, whole wheat or even barley flour for a much healthier choice!
Try to use fresh eggs. it might seems like there isn’t much difference between using old or new eggs in cakes, but with my experience, the fresh, the better.
Almost fat free
I really like this recipe since the fat content is very low, and thus the calorie, too. i don’t need any butter creaming or cups of oil for this cake. just one or two tablespoon for the sake of some oil being in the cake and you are good to go!
all of the moisture of this cake came from the acids reactions. this moisture is as a result of using yogurt or buttermilk instead of oils, and the chemical reaction of baking soda with vinegar which leads to a nice, fluffy and soft crumb.
Check out my Shop page to see the equipment i use for baking!
No equipment needed
Another great fact about this cake is that you don’t need mixers. just use a wooden spoon or whisk and i’ts fine. then, scrape the bowl with a spatula to make sure no flour is remaining on the bottom of the bowl.
For frosting the cake, i used a simple ganache, because most of the time all of the cake is finished in a day! i’ts both rustic looking and tasty.
The best chocolate cake ever
Being effortless and delicious at the same time is something i am a big fan of! the texture and crumb of this cake is both soft and moist at the same time, without being too oily or too wet to be a browny. You can easily cut it in half without worrying about ruining the cake while cutting it or making too much waste.
To store this cake, simply put it in a sealed bag or container out of the fridge and it will be fresh for about a week. for storing longer, freeze it and then defrost it by putting it out of the freezer for an hour or 1 minute of microwaving or 5 minutes in oven for low temperature to fresh it up.
Check out my Easy Japanese fluffy cupcakes recipe too!
The best chocolate cake
- 2 Cup Cake flour
- ⅓ Cup Cocoa powder
- 1½ tsp Baking powder
- ½ tsp baking soda
- 2 tbsp oil use any veg oil or even melted butter
- 2 large Eggs
- ½ Cup Brown sugar
- ⅓ Cup White sugar
- ½ Cup Plain yogurt
- ⅓ Cup Milk or use any vegan milk
- ¼ Cup Hot water
- 1 tsp Vinegar
- 1 tsp Vanilla
- 1 tbsp Espresso powder or instant black coffee powder
- 1 pinch salt
- Preheat the oven to 180 degree centigrade.
- Pour the espresso powder in hot water and set aside.
- Sift all of the dry ingredients, then mix them well and set aside.
- mix all of the wet ingredients along with eggs, sugars and the coffee until it turns to a uniform batter.
- Mix the dry and wet ingredients gently with a whisk and then scrape the bowl with a spatula. Do not overmix the batter.
- Rub oil and sprinkle flour in your cake pan, or line them with baking sheets.
- Put the cakes in the oven for 30 minutes, check it after 25 minutes to see if a toothpick comes clean.
- Let the cake cool completely and then decorate or serve. enjoy!
Have more questions about the recipe? Have you tried these? Leave a comment below and let me know!