Classic Chocolate Cake
Classic Chocolate Cake
Ingredients
For the Chocolate Cake
- 6 ounces dark chocolate, chopped into chunks
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened, cubed
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup powdered sugar, for dusting
- 1 parchment paper, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, then line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Melt the chocolate: Place the chopped dark chocolate in a small, heatproof bowl. Set the bowl over a pot of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Stir the chocolate with a spatula until it is completely melted and smooth. Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 3
Prepare dry ingredients: In a large bowl, sift together the all-purpose flour and unsweetened cocoa powder. Mix with a spoon to combine thoroughly. Set aside.
⏱️ 5 min
- 4
Cream butter and sugar: In a separate large mixing bowl, add the softened, cubed unsalted butter and granulated sugar. Using an electric hand mixer, cream the butter and sugar together on medium speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
⏱️ 5 min
- 5
Add eggs: Add one large egg at a time to the creamed butter and sugar mixture. Mix thoroughly with the electric hand mixer after each egg addition until fully incorporated, scraping down the sides of the bowl as needed. Repeat for all four eggs.
⏱️ 5 min
- 6
Add vegetable oil: Pour the vegetable oil into the mixture and continue mixing with the electric hand mixer until just combined.
⏱️ 2 min
- 7
Incorporate melted chocolate: Pour the slightly cooled melted dark chocolate into the wet mixture. Mix with the electric hand mixer on low speed until the chocolate is fully incorporated, and the batter turns a uniform rich brown color.
⏱️ 3 min
- 8
Combine wet and dry ingredients: Gradually add the sifted flour and cocoa powder mixture to the chocolate batter, about 1/3 at a time. Mix with the electric hand mixer on a low speed until the dry ingredients are just combined and a thick, smooth chocolate batter forms. Be careful not to overmix, as this can lead to a dry cake.
⏱️ 5 min
- 9
Prepare for baking: Pour the cake batter into the prepared 9-inch springform pan. Use a spatula to spread the batter evenly in the pan, ensuring the top is smooth.
⏱️ 2 min
- 10
Bake the cake: Place the springform pan with the batter into the preheated oven. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out with moist crumbs attached, but not wet batter.
⏱️ 40 min•🌡️ 350
- 11
Cool and unmold: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Once slightly cooled, carefully run a knife around the edge of the pan, then release and remove the cake from the springform pan. Transfer the cake to the wire rack to cool completely, about 45 minutes to 1 hour.
⏱️ 60 min
- 12
Dust with powdered sugar: Once the chocolate cake is completely cooled, transfer it to a cake stand or serving plate. Using a small sieve, generously dust the top of the cake with powdered sugar.
⏱️ 3 min
- 13
Serve: Slice the cake and serve. Enjoy your classic, elegant, and delicious chocolate cake!
Kitchen Tools
Nutrition Facts (per serving)
Classic Chocolate Cake
For the Chocolate Cake
- 6 ounces dark chocolate, chopped into chunks
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened, cubed
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup powdered sugar, for dusting
- 1 parchment paper, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, then line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Melt the chocolate: Place the chopped dark chocolate in a small, heatproof bowl. Set the bowl over a pot of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Stir the chocolate with a spatula until it is completely melted and smooth. Remove from heat and set aside to cool slightly.
⏱️ 10 min - 3
Prepare dry ingredients: In a large bowl, sift together the all-purpose flour and unsweetened cocoa powder. Mix with a spoon to combine thoroughly. Set aside.
⏱️ 5 min - 4
Cream butter and sugar: In a separate large mixing bowl, add the softened, cubed unsalted butter and granulated sugar. Using an electric hand mixer, cream the butter and sugar together on medium speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
⏱️ 5 min - 5
Add eggs: Add one large egg at a time to the creamed butter and sugar mixture. Mix thoroughly with the electric hand mixer after each egg addition until fully incorporated, scraping down the sides of the bowl as needed. Repeat for all four eggs.
⏱️ 5 min - 6
Add vegetable oil: Pour the vegetable oil into the mixture and continue mixing with the electric hand mixer until just combined.
⏱️ 2 min - 7
Incorporate melted chocolate: Pour the slightly cooled melted dark chocolate into the wet mixture. Mix with the electric hand mixer on low speed until the chocolate is fully incorporated, and the batter turns a uniform rich brown color.
⏱️ 3 min - 8
Combine wet and dry ingredients: Gradually add the sifted flour and cocoa powder mixture to the chocolate batter, about 1/3 at a time. Mix with the electric hand mixer on a low speed until the dry ingredients are just combined and a thick, smooth chocolate batter forms. Be careful not to overmix, as this can lead to a dry cake.
⏱️ 5 min - 9
Prepare for baking: Pour the cake batter into the prepared 9-inch springform pan. Use a spatula to spread the batter evenly in the pan, ensuring the top is smooth.
⏱️ 2 min - 10
Bake the cake: Place the springform pan with the batter into the preheated oven. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out with moist crumbs attached, but not wet batter.
⏱️ 40 min•🌡️ 350 - 11
Cool and unmold: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Once slightly cooled, carefully run a knife around the edge of the pan, then release and remove the cake from the springform pan. Transfer the cake to the wire rack to cool completely, about 45 minutes to 1 hour.
⏱️ 60 min - 12
Dust with powdered sugar: Once the chocolate cake is completely cooled, transfer it to a cake stand or serving plate. Using a small sieve, generously dust the top of the cake with powdered sugar.
⏱️ 3 min - 13
Serve: Slice the cake and serve. Enjoy your classic, elegant, and delicious chocolate cake!