Chocolate

This chocolate cake has more of a milk chocolate, rather than dark chocolate flavor, making it perfect for kids. It's simple to put together, and bakes up into a moist but easy-to-slice cake. It's perfect for layers or cupcakes, or served right from a 9" x 13" pan. For a snack cake version, add a cup of mini chocolate chips to the batter. For a more grown-up taste, add a teaspoon of espresso powder. We've tested this cake with natural unsweetened cocoa, and with Dutch-process; both work well. The Dutch-process cake will be darker in color and slightly less sweet. Our guarantee: This cake will be tender and moist. It makes a good layer cake, cupcakes, or eat-out-of-the-pan cake, with a fine crumb that you can pick up with the back of your fork. INGREDIENTS Choose your measure:             Volume   2 1/4 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsweetened cocoa, na

A great, everyday Chocolate Cake that you’ll make over and over again. One bowl and a whisk. A crumb that’s beautifully tender and moist. It truly tastes of chocolate and keeps for up to 5 days. Worthy of serving plain with just a dusting of icing sugar and dollop of cream. Or pile it high with frosting! This is the everyday Chocolate Cake I make over and over again. The crumb is tender and moist, it truly tastes of chocolate (rarer than you might think!) and you only need one bowl and a whisk. It's the famous Hershey's "Perfectly Chocolate" Cake and quite possibly the only recipe on this entire site that I use as written, without any changes to the ingredients (but don't skip my baking tips in the notes!). Prep Time 10   mins Cook Time 35   mins Total Time 45   mins Servings : 8  -10 slices Calories :  351   kcal Author :  Nagi Ingredients 1 3/4 cups / 265g  plain / all purpose flour 3/4 cup / 55g   cocoa powder   , unsweetened (Note 2) 1 1/2   tsp   baking powde