Chocolate Cake Recipe
Indulge in a slice of heavenly, homemade Chocolate Cake that will tantalize your taste buds and leave you craving more. Creating something is truly satisfying. And if it is a dessert, the result is satisfying for sure.
Our exceptional homemade Chocolate Cake recipe offers the perfect opportunity to do just that. With just a handful of simple ingredients, you can effortlessly whip up a delectable batch of homemade Chocolate Cake in no time.
Our easy Chocolate Cake recipe includes Nestlé MILKMAID (sweetened condensed milk), which adds a velvety texture resulting in a lusciously soft, moist, and rich chocolate cake.
Nestlé MILKMAID also saves you precious time in the kitchen, as you just need to open the can and use the condensed milk directly.
So, dive right into our easy and best Chocolate Cake recipe and create the ultimate homemade Chocolate Cake with Nestlé MILKMAID.
- Servings - 12
- Preparation - 15 Min
- Cooking - 40 Min
Ingredients for Chocolate Cake
- 1/4 tin Nestlé MILKMAID
- 1/4 cup Nestlé a+ Toned Milk
- 150 g Butter
- 150 g Powdered Sugar
- 3 Eggs
- 125 g Maida ( Flour)
- 3-4 tbsp (25 g) Cocoa Powder
- 1.5 tsp Baking Powder
- 1 tsp Vanilla Essence
- 4 tbsp Cocoa Powder
- 50 g Butter
How to make Chocolate Cake
- Step 1: Preheat the oven to 180° C. Lightly grease an 8-inch diameter baking tin and dust with flour.
- Step 2: Sieve together maida, cocoa powder and baking powder. Keep aside.
- Step 3: Soften butter in a bowl, add powdered sugar and beat well to a creamy consistency. Add Vanilla essence and mix. Slowly beat in the eggs one by one, then fold in the sieved maida mixture and mix well. Add milk and mix to get a dropping consistency.
- Step 4: Pour the batter into the prepared baking tin and bake in the preheated oven for 40 -45 minutes or till tooth pick inserted in the center of the cake comes out clean.
- Step 5: Remove from oven, cool for a while. Turn out over a wire rack or plate.
- Step 6: For Fudge Icing: Mix together Nestlé MILKMAID, cocoa powder and butter and beat well. Microwave for 20 seconds, mix well.
- Step 7: Spread over the cooled cake and leave to set. Slice and serve.
Tips to Make Chocolate Cake
- Do not overbeat your batter as it will result in a tough cake.
- To avoid overcooking, check your cake after 25 minutes of baking.
- Make sure the cake is completely cool before frosting it, or you'll end up with a melted frosting.
FAQs on Chocolate Cake
1. Is it necessary to refrigerate my chocolate cake?
Most cakes can be stored at room temperature for two days. When in doubt, always refrigerate. They last longer, especially if the weather is too humid or your kitchen gets too hot.
2. When frosting a chocolate cake, how do you avoid it from crumbling?
Before frosting the Chocolate Cake, make sure it has totally cooled. Freezing the cake layers before frosting is a great approach to avoid crumbling. Crumb coating, or frosting the chocolate cake in a thin layer, captures crumbs and keeps it moist.
3. Why is my Chocolate Cake so dry?
If you find that your chocolate cake is dry, you can check for the following:
- Are you sure you used the exact ingredients mentioned in the above Chocolate Cake recipe and that you measured them properly?
- Is the temperature in your oven set properly?
- Is the cake underbaked?
In such instances, a simple syrup can help compensate for the cake's dryness by adding moisture. Boil sugar and water in equal parts, then let them cool before brushing them onto the cake layers.
4. Can I use this easy Chocolate Cake recipe to make cupcakes instead of a cake?
Certainly! This Chocolate Cake recipe can be adapted to make delicious Chocolate Cupcakes. Simply pour the batter into lined cupcake pans and adjust the baking time accordingly. Start checking for doneness after about 15-20 minutes, as cupcakes usually bake faster than a full-sized cake.