Chocolate Velvet Cake
Chocolate Velvet Cake
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 cup granulated sugar
- 1 tablespoon granulated sugar
- 1/2 cup milk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 egg, large
- 1/4 cup vegetable oil
- 90 ml hot coffee, freshly brewed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a round baking tin (approximately 8-inch diameter).
⏱️ 5 min•🌡️ 350
- 2
In a large glass bowl, combine the all-purpose flour, baking soda, and 1 cup plus 1 tablespoon of granulated sugar. Whisk these dry ingredients together until they are well combined and there are no lumps. Set this bowl aside.
⏱️ 2 min
- 3
In a separate medium bowl, pour in the milk. Add the vanilla extract, the large egg, and the vegetable oil. Whisk these wet ingredients together until they are thoroughly combined.
⏱️ 3 min
- 4
Pour the wet mixture from the separate bowl into the large bowl containing the dry ingredients. Mix the ingredients together with a whisk until just combined. Do not overmix.
⏱️ 2 min
- 5
Carefully add the 90 ml of hot coffee to the cake batter. Mix gently with the whisk until the batter is smooth and uniformly dark. Be careful not to incorporate too much air.
⏱️ 2 min
- 6
Pour the prepared cake batter into the greased and floured round baking tin. Place the tin in the preheated oven.
⏱️ 1 min
- 7
Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be springy to the touch.
⏱️ 30 min
- 8
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. To remove, you can invert the pan over a tall glass, allowing the cake to slide down gently onto a cooling rack. Let it cool completely before slicing.
- 9
Once cooled, place the cake on a cake stand or serving plate. Using a sharp knife, cut the cake into several slices. Serve and enjoy the soft, moist chocolate velvet cake.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Velvet Cake
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 cup granulated sugar
- 1 tablespoon granulated sugar
- 1/2 cup milk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 egg, large
- 1/4 cup vegetable oil
- 90 ml hot coffee, freshly brewed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a round baking tin (approximately 8-inch diameter).
⏱️ 5 min•🌡️ 350 - 2
In a large glass bowl, combine the all-purpose flour, baking soda, and 1 cup plus 1 tablespoon of granulated sugar. Whisk these dry ingredients together until they are well combined and there are no lumps. Set this bowl aside.
⏱️ 2 min - 3
In a separate medium bowl, pour in the milk. Add the vanilla extract, the large egg, and the vegetable oil. Whisk these wet ingredients together until they are thoroughly combined.
⏱️ 3 min - 4
Pour the wet mixture from the separate bowl into the large bowl containing the dry ingredients. Mix the ingredients together with a whisk until just combined. Do not overmix.
⏱️ 2 min - 5
Carefully add the 90 ml of hot coffee to the cake batter. Mix gently with the whisk until the batter is smooth and uniformly dark. Be careful not to incorporate too much air.
⏱️ 2 min - 6
Pour the prepared cake batter into the greased and floured round baking tin. Place the tin in the preheated oven.
⏱️ 1 min - 7
Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be springy to the touch.
⏱️ 30 min - 8
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. To remove, you can invert the pan over a tall glass, allowing the cake to slide down gently onto a cooling rack. Let it cool completely before slicing.
- 9
Once cooled, place the cake on a cake stand or serving plate. Using a sharp knife, cut the cake into several slices. Serve and enjoy the soft, moist chocolate velvet cake.