Ultra-Soft • Deep Chocolate Flavor • Bakery-Style • Beginner-Friendly
This chocolate cake is exceptionally moist, rich in flavor, and has a soft, tender crumb thanks to the combination of eggs, oil, milk, and hot water. It rises beautifully and stays moist for days. Perfect for birthdays, celebrations, or everyday dessert.
🧾 Ingredients
Dry Ingredients
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1½ cups all-purpose flour
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1 cup granulated sugar
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⅓ cup unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
Wet Ingredients
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2 large eggs (room temperature)
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½ cup vegetable oil (sunflower or corn oil)
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½ cup milk (room temperature)
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½ cup hot water (or hot coffee for deeper flavor)
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1 tsp vanilla extract
Optional Enhancers
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1 tbsp instant coffee or espresso powder
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¼ cup chocolate chips
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½ tsp cinnamon (very subtle warmth)
👩🍳 Step-by-Step Instructions
1️⃣ Preheat & Prepare the Pan
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Preheat oven to 180°C (350°F).
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Grease a 20–22 cm (8–9 inch) round cake pan.
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Line the bottom with parchment paper for easy removal.
2️⃣ Mix Dry Ingredients
In a large bowl, sift together:
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Flour
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Cocoa powder
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Sugar
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Baking powder
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Baking soda
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Salt
Whisk well to ensure even distribution.
💡 Sifting prevents lumps and creates a lighter cake texture.
3️⃣ Add Wet Ingredients
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Add eggs directly to the dry mixture.
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Pour in milk, vegetable oil, and vanilla extract.
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Mix gently using a whisk or spatula until just combined.
⚠️ Do not overmix — stop as soon as there are no dry patches.
4️⃣ Add Hot Water
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Slowly pour in the hot water while stirring gently.
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Batter will be thin — this is normal and creates moisture.
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Mix until smooth and glossy.
🔥 Hot water activates cocoa powder for richer chocolate flavor.
5️⃣ Bake
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Pour batter into prepared pan.
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Tap pan gently to remove air bubbles.
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Bake for 30–35 minutes on the middle rack.
✔️ Cake is ready when:
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Toothpick comes out clean or with moist crumbs
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Cake springs back lightly when touched
6️⃣ Cool & Serve
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Remove cake from oven and let cool in pan for 10 minutes.
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Transfer to wire rack and cool completely.
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Slice and serve plain or decorate as desired.
🍰 Optional Chocolate Frosting (Quick)
Simple Chocolate Glaze
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½ cup warm cream or milk
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½ cup chopped dark chocolate
Mix until smooth and pour over cooled cake.
🥗 Nutrition (Approx. per slice – 1/10 cake)
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Calories: ~300 kcal
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Carbohydrates: ~40 g
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Protein: ~6 g
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Fat: ~14 g
💡 Pro Baking Tips
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Use room-temperature eggs for better texture
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Do not open oven during first 20 minutes
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Use hot coffee instead of water for deeper flavor
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Measure flour correctly (spoon & level)
🔄 Variations
Cupcakes
Bake at 180°C for 18–22 minutes.
Layer Cake
Double the recipe and bake in two pans.
Egg-Free Option
Replace eggs with ½ cup yogurt (texture slightly denser).
📦 Storage
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Room temperature (covered): 2 days
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Refrigerator: 4–5 days
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Freezer: up to 2 months
