Decadent Chocolate Cake/Brownie
Decadent Chocolate Cake/Brownie
Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly until they are well combined and there are no lumps.
⏱️ 3 min
- 3
In a separate medium-sized bowl, add the milk, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients together until they are fully incorporated.
⏱️ 2 min
- 4
Pour the wet ingredient mixture into the bowl containing the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 2 min
- 5
Carefully pour the hot water into the batter. Stir gently until the batter is smooth and all ingredients are well-mixed. The batter will be thin.
⏱️ 2 min
- 6
Pour the prepared batter evenly into the lined 9x13 inch baking pan.
⏱️ 1 min
- 7
Bake in the preheated oven for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The top should spring back lightly when touched.
⏱️ 35 min•🌡️ 350
- 8
Once baked, remove the pan from the oven and let the cake cool completely in the pan on a wire rack. This passive cooling time is crucial for the cake to set properly and prevent it from crumbling when cut.
⏱️ 30 min
- 9
Once cooled, use the parchment paper overhang to lift the cake out of the pan. Place it on a cutting board and cut into desired squares or rectangles. Dust generously with powdered sugar before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Chocolate Cake/Brownie
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly until they are well combined and there are no lumps.
⏱️ 3 min - 3
In a separate medium-sized bowl, add the milk, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients together until they are fully incorporated.
⏱️ 2 min - 4
Pour the wet ingredient mixture into the bowl containing the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 2 min - 5
Carefully pour the hot water into the batter. Stir gently until the batter is smooth and all ingredients are well-mixed. The batter will be thin.
⏱️ 2 min - 6
Pour the prepared batter evenly into the lined 9x13 inch baking pan.
⏱️ 1 min - 7
Bake in the preheated oven for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The top should spring back lightly when touched.
⏱️ 35 min•🌡️ 350 - 8
Once baked, remove the pan from the oven and let the cake cool completely in the pan on a wire rack. This passive cooling time is crucial for the cake to set properly and prevent it from crumbling when cut.
⏱️ 30 min - 9
Once cooled, use the parchment paper overhang to lift the cake out of the pan. Place it on a cutting board and cut into desired squares or rectangles. Dust generously with powdered sugar before serving.
⏱️ 5 min