Every baker has a best recipe in their book and this chocolate cake is the best in my list. I have experimented with this recipe so many times and have come up with perfect proportions and every time I get a perfect, soft, moist and delicious chocolate cake. So it is the best, isn’t it? And I will not take full credit to the recipe. I saw it online and did some minor corrections according to my taste and ended up with this recipe.
I made a video demonstrating the making of this recipe. I hope you love it. If you like it, please subscribe to my channel and like my video.
I also made the video in Hindi. Take a look.
Nowadays, this is my base cake for all cakes that need chocolate cake. Whether the cake is served chilled or at room temperature, I use this recipe. So how tough is this to make? not at all. This is also the most easiest of all cake recipes I have. You need just one bowl for mixing the batter. And a hand whisk is enough and it takes roughly 5 minutes to finish mixing the batter. I am adding this to my Baking Basics series as any beginner needs a fool proof recipe while starting. The experimenting part comes later. Are you interested? That is what I need. Keep on reading for the recipe.
Before I go to the recipe, I wanted to say a few words about the cake. This month’s theme was chalk board/ black board cake. It is becoming a trend and there are so many wedding cakes with this theme. So Subhashini wanted to try the effect on our cakes. I am the only beginner in the group and all the other members are professional bakers. I was really afraid when it came to making the cake. But I need to overcome the fear. That is why I joined the group. I came up with a very simple design. The first improvement I was aiming was to get sharp edged ganache to get the neat finish. I have seen many videos and I don’t even remember how many I saw before attempting this. I was so happy with my sharp edge finish but there are some mistakes I need to take care in my next cake.
Most probably I will do a post next month on sharp edged ganache finish. I used home made black fondant to cover the cake and I am not satisfied with the result. Next time I will try to get sharp edges in fondant too. It is coated with corn flour to obtain that grayish shade of the black board. The chalk effect is obtained by painting with white gel colour. I tried out a simple design on the cake. And I also tried making sugar roses for the first time.and I am really happy with the results. So what do you feel about the cake? Is is OK? Next month I will come up with a cake which will be neater than this.
Every time I see a fondant covered cake, I usually wonder how it will look like when sliced. Now I got an opportunity to slice my cake and it was beautiful. I used white chocolate ganache as filling in between layers and dark chocolate ganache as the frosting. My chocolate hating husband loved this cake and was asking for a second helping. For the next three days, he ate this cake. I was just stunned. I asked if something is wrong with him. He said that it is wonderful and couldn’t help but eating it!!!!
Makes two 7″ cakes
Ingredients:
Maida/ Flour-1 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Cocoa Powder-4 1/2 tbs
Sugar-3/4 cup
Milk-1/2 cup
Oil-1/2 cup
Curd-1/2 cup
Unsweetened Hot Coffee-1/4 cup
Vanilla-1 tsp
Procedure:
Preheat oven to 175°C.
Grease, line and dust two 7″ cake tins.
In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
Make a well in the centre and add oil, milk, curd and vanilla.
Mix until all the ingredients are incorporated.
Heat coffee and add it to the batter and mix. You can also add 1/2 tsp of instant coffee to 1/4 cup boiling water and use it instead.
Divide the batter between two tins.
Bake for 30-35 minutes or until a skewer inserted comes out clean.
Place the tins on a wire rack for 5 minutes.
Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.
You can also wrap it up in cling wrap and refrigerate to use it later.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Best Eggless Chocolate Cake Recipe
Ingredients
- Maida/ Flour-1 cup
- Baking Powder-1/2 tsp
- Baking Soda-1 tsp
- Cocoa Powder-4 1/2 tbs
- Sugar-3/4 cup
- Milk-1/2 cup
- Oil-1/2 cup
- Curd-1/2 cup
- Unsweetened Hot Coffee-1/4 cup
- Vanilla-1 tsp
Instructions
- Preheat oven to 175°C.
- Grease, line and dust two 7" cake tins.
- In a bowl mix together sugar, flour, cocoa powder, baking powder and baking soda.
- Make a well in the centre and add oil, milk, curd and vanilla.
- Mix until all the ingredients are incorporated.
- Heat coffee and add it to the batter and mix. You can also add 1/2 tsp of instant coffee to 1/4 cup boiling water and use it instead.
- Divide the batter between two tins.
- Bake for 30-35 minutes or until a skewer inserted comes out clean.
- Place the tins on a wire rack for 5 minutes.
- Flip the cake on the rack, remove the lining paper and allow it to cool completely before using it with any other filling and frosting.
- You can also wrap it up in cling wrap and refrigerate to use it later.
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The cake looks beautiful with the color contrast in the base color and pattern.
Hi Gayathri can I bake this cake at 150.Can I bake this in 8 in by 4 in
At 150 it may take longer to bake, but you can do it. And yes, you can bake this in an 8″ tin.
I am a beginner, tried eggless cakes many time before.. but this one turned out as what I exactly wanted . Want to try your vanilla cake recipe as well as it always become dense for me in all my try before
Thanks for your wonderful recipes
The cake looks pretty Gayathri. I am sure the blackboard cake reminded ur husband about school days. Waiting for the outer fondant recipe.
Is this cake suitable for 2 tier cake ma’am?
This is a very soft cake. So the structure inside should be perfect if you are going to stack it. If you want a sturdier cake, then go for the milkmaid version. It holds well for tiers.
Oh ! what a beautiful cake.I was looking for a recipe like this since am a beginner.Will try it soon and share with you how it turned out. 🙂
Hi mam, I tried your choclate cake . It sunk. What may be reason. Taste is good
Either the measuring of ingredients was off, or it was low temperature or small pan for the batter.
Hello mam, the recipe I always followed is always same and is just the addition of hot water after seeing urs. It came out very nice but after cool down it’s like wrinkle come on the top . What is the reason behind that?
Wow, that is one beautiful cake. I saw the pictures on FB when you uploaded. Cake looks very moist and bookmarking the recipe
Hi Gayathri, what a sumptuous looking cake… Love the look of your icing… Great job… Thanks for the recipe……
Hv been trying yr recipes religiously
Hello Mam…wud want to try ur recipe….wud u please tell me 1 cup is 200 gms or 240 gms…..as i have the regular indian measurement cups which is 1 cup is 200 gms…
Also if u cud also give the recipe for filling white ganache n frosting chocolate ganache
I wud want to bake dis cake for my daughter.
Thanking in advance
Sushmmita
Hi Sushmmita, I have dark chocolate ganache already in my blog. Please take a look at this page- https://gayathriscookspot.com/baking-basics/ It has both measurement conversion chart and dark chocolate ganache.
Ma’am which brand of coco powder do you use
I usually use Dutch processed cocoa from baker y supplies store. That gives wonderful colour.
Hi Gayatri,
I have to bake 2 cup chocolate cake. Should I double Baking powder and baking soda?
Thanks in advance
Shanthi
Yes, if doubling the recipe, double the baking powder and soda too.
The cake looks so moist and lovely! I am just amazed at your work Gayathri! Great job 🙂
Its quite difficult to satisfy Hubby’s tastebuds, thats wonderful to know he just relished this beautiful cake, btw that chalk board pattern looks gorgeous Gayathri, seriously i need a decorating and frosting class with u..
That is one fabulous way to end the marathon Gayathri. You come up with all those beautifully decorated cakes and you are saying that you are a beginner, can’t believe that. :))
I can’t stand coffee smell and could you suggest me a substitute for coffee in this recipe? Or can I replace it with some more flour?
You can just add hot water instead Suma
Forgot to mention that loved all your bakes during this marathon, especially the decorated cakes / cupcakes. And your cake shows why you are calling it best. It looks so soft and moist.
Stunning cake Gayathri. Loved all your creations. My bookmark folder is bursting now!!
what a awesome cake..I am just scrolling up and down admiring the beautiful bake…who can say that you have done those roses first ti even? They look professional. The painting looks like a piece of rangoli art, the chalk board effect is perfect! Look who is talking…ehe..I saw these chalk board cakes for the first time and actually was mesmerized. I don’t blame your husband..had it been me, I would have finished the whole cake by myself. Drooling Gayathri!
a big hug to you, a person whom I really admire :))
Gayathri, the cake is stunning beyond words..what a lovely way to end the marathon..I really have to say you are so humble about your talents!..
am speechless here!!!! you have an artistic hand!!
Nice recipe…..can I make one 9″cake Instead of two 7″
Yes, Shilpi. Only the bakon to.e would increase..
Wow, what a beautiful cake to end the marathon Gayathri. As a layman, I can say that your corners and the design looks very professional and I think you did an excellent job.
Loved all your bakes in the marathon, especially your Indian fusion dishes were innovative and interesting.
the pattern looks super awesome. How did you draw them?
Baking is the easiest part for a cake. Its the trimming, frosting and getting that sharp edges that’s the difficult part. The more you practice, the easier it gets, but the more we practice, the heavier we get :D. Its great that you are taking orders and you can pursue your passion without paying in fat! Anyway, the cake looks wonderful and chalk board cake is a clean slate to try so many ideas!!
Beautiful cake !! Kudos to all your work!!
Looks lovely and moist, i am going to try this. Thankyou Gayanthri! x
Hi Gayathri,
Been trying your recipes..especially toot fruity cake came out very well. In this cake if I want to make it as one cake what cake tin should I use and how much time for baking?
It would make two 7″ cakes or one 9″ cake..
I had seen this and wanted to comment since then butstopped myself . Amamzing cake and amazing way of decorating it. Foe me the decorating is a distant dream! Beautiful and stunning. Great way to end the series.
Hi Gayathri…nice cake..one question what can I use instead of oil?
You can go for melted butter of the same quantity..
I have become a fan of your recipes! Have tried quite a few of your recipes and loved them all.You recipes are simply awesome! I have posted few links on my recently started food blog as well.
Thank you so much for this wonderful recipe! It came out very well.
Warm regards & Best wishes!
Hey Gayatri.. Can you put up the same recipe in grams? A lot of confusion during conversion.. My cake sank.. 🙁
Gayatri I love this recipe and use it as a base cake for all my frosted cakes , but whenever I double the quantity and put it in a 10″ pan it sinks……please tell me why….
For bigger cakes, reducing the baking powder will help. Instead of doubling baking powder add just 1 1/2 times.
Awesome cake gayathri . I have tried your cake recepies,all are a huge hit…Thanks to you.Looking forward to learn more from your blog.
Thanks once again for this amazing recepie.
regards and love
bhakti:)
Hello man the cake came up awesome but after baking it in the muffin try I discovered that the oil had oozed out in the try why us it so pls help n the muffins were very tender n just too soft
Thanks.
If you baked in liners, then use good quality ones. Else this problem occurs..
Hi gayathri,i tried ur mud cake recipe n turned out good.next month on my son’s bday i want to make mud cake n i fill the cake with chocl ate cream n then i will pour ganach. can i put edible print on that?
Yes, you can.
Hello Gayathri…Thank u so for this lovely recipe..Its my go to eggless choco cake all the time..One question..can I use this recipe for making a two tiered cake..pan sizes being 6″ and 8″…being soft, won’t it collapse?? I have a cake order scheduled, so just wanted to check with you ..much thanks
Thanks Radhika, you can use this for stacking as far as the support is sturdy.
Maam can we use butter instead of oil for tiered cake…I always use butter base in tiered cakes …will there b change in texture ??
You can use melted butter instead of oil and the cake will be slightly firmer which will be perfect for tiered cakes. Make sure to add good support..
Hey Gayathri,
What is the shelf life of this cake if stored outside and inside the refrigerator?
In fridge, it will be good even for two weeks if stored properly. Wrap it up in three layers of cling wrap and place inside an airtight box.
Gayathri…. Your recipe is a big hit including this and plain vanilla cake .But it has been a long time since I have baked this cake. Was going through the recipe and had one doubt, Do we have to add hot coffee water into the batter or first should let it come on room temperature and add.
Thanks Deeksha. Add it to the batter when hot. No need to cool it.
yummy cake
Hello mam.. I baked 2 cake with the same recipe.. first one came out very nice.. but the second one sank.. I felt that the batter is runny.. what might be the reason?
You need to read my post on troubleshooting cakes to understand why this happens. https://gayathriscookspot.com/2015/06/baking-basics-baking-and-trouble-shooting-cakes/
Hi,
Lovely cake indeed.i tried this recipe of urs.taste was very gud but it was dense not fluffy and was sticking while eating don’t know where I went wrong.plz guide me
Check baking powder and baking soda. Or you must have under baked the cake..
Hai Gayathri,thank you so much for a wonderful and easy recipe . cant wait to try out dis.but i have a 8 inch tall pan only.is this quantity fit in dat
For the given batter quantity, you will get an 8″ cake. So use the pan..
oh dear thank you so much for a quick reply 🙂
For this chalk effect u just drew with white gel color using a brush? or did u mix the gel with something ?
Just used white gel colour. No need to mix as the colour itself is quite liquid.
Hi mam…just a quick question… in the ingredient the flour is 1 cup whereas in the video u r putting 2 cups….please confirm which is correct
I did double the recipe in the video.
What should I use instead of
Unsweetened hot coffee??
If you don’t like it just omit it and add hot water.
Once the batter is ready, is it ok if I bake one cake first and when the first one is ready then I put the second one in the oven? Or is it important that the cake is baked immediately?
It is better to bake it immediately. But if the oven cannot accommodate two cakes at a time, bake one and retain the batter in the bowl itself. Once the oven is ready for the next cake, give a nice stir to the batter and pour into tin and bake.
Hi Gayathri, I accidentally chanced upon this delicious choc cake video and recipe. I have three queries that I would request you to clarify. One, you have mentioned only 1/4 cup boiling water but you video shows you putting quite more than that qty. Secondly, the resulting batter seems quite liquidy, unlike some of your cakes in other videos. Finally, why are we using boiling water to the batter? Thanks in advance.
I have used only 1/4 th cup of water. I think the cup looks huge in close up shot. And cocoa powder when added with hot water gives you a nice texture. That is why we add it. And for the batter, this is very different from the normal batter and that is why the cake turns out super moist.
Any Substitute for curd? Like white vinegar?
This recipe turns out great with curd. If using vinegar, the texture will vary..
Hi mam
I usually try ur cakes they come out very well. But this one flopped. I use convection oven which doesn’t have 175 temp. It goes in counts of 10.so i took 170 temp but upper layer got crusted and middle portion undercooked. Pl. Will u clarify my mistake.
I think the oven is over heated. That is why the crust formation even before the cake is done. Reduce temperature even more and try.
Hi Gayatri could I make cupcakes using this same recipe?
Yes, you can..
Hi dear
Can you please tell what is the size of your measuring cups?
No conversion table, I just want to use exact quantity.
I have two measuring cups , one is 200 ml and another is 250 ml.
So please clarify, which one you used in your recipes.
Early response will be highly appreciated.
Thanks in advance.
It is a 200 ml cup.
Hello.. i tried ur receipe it has come out really well.. i wanted to know how much does it cost? M new in baking and one of my friend want me to bake this for her.. how much do i charge per piece.. pls let me know
You need to work out the cost by making the list of all ingredients and power usage. I haven’t done that in a long time.
Hi Gayathri,
Please tell me your standard cupsize measurement. Would follow your receipes accordingly. Thanks.
Mine is a 200 ml cup. Please check my measurement page for converting into grams.
Ma’am, I forgot to add coffee and have already baked the cake.. will it be a problem or will it taste bad?
The coffee powder actually gives a darker colour and enhances the chocolate taste. But nothing will happen if you omit it.
I’ve tried making this basic cake and it has turned out perfect, thanks to the detailed recipe by Gayathri. Can I use these cake recipes to make cup cakes as well?
Thank you Vinitha. You can make cupcakes with the same batter. Just reduce the baking time.
this cake turns out to be awesome. I forgot to weigh the cake last time i made it. how much quantity does this redipe make? and what size square mould should i use to make this cake?
This gives nearly 800 gm of cake
Hi Gayathri .. Amazing chocolate cake but want to know what brand oil did u use in making this cake.. thanks
Thank you so much. I have used Fortune refined sunflower oil.
Hii i use convection oven and i bake my cakes at 180 deg c for 25-28 mins till they are done..but after cooling my cakes sits and from the bottom it becomes a lill rubbery..why does that happen?? Can u tell me tbe batter consistency and temp for bakig??
My cake goes hollow from centre and remain uncooked…what can be the reason?!
Uneven heating may be the reason.
I have a microwave n can put only 1 tin at a time…u said to devide batter in two tin.how can I bake two at time…
You can bake one tin and keep the remaining batter in the bowl. Once the first cake is done, give a nice stir to the remaining batter, transfer it to a tin and then bake it.
Hii
I tried this recipe..the cake was good
But Ur recipe says the quantity for two 7″mould but it didn’t rise
I had half the recipe for one
Can u tell me the reason??
The rise depends upon the baking temperature, baking soda and baking powder. Check them if they are fine. Or check whether your baking tin is a deep one. Mine is not very deep, so I bake it in two tins.
HI Ma’am,
Can you pls advise substitute for coffee. Im looking to bake for my kids.
thanks
Meghna
You can omit the coffee powder. No issues.
Thks a lot for the wonderful recipe…the cake came out super moist….for the first time i got super flat cake
HI Gayathri I want to bake an eggless cake. Can I half your recipe. I mean make it half….and if yes what size will it be in inches.
Hi Gayathri, read all the comments before askig you this..to avoid repeatation.
one is that I just have 8″ and two 6″pan. which one can i use?
second question, someone else have asked this too above mu comment that can we half the recipe and if yes what pan size would it fit to?
once i have your reply will go ahead with baking 🙂
If you need a larger cake but the height is not a problem, then use 8″ but if you need a high cake and also two layers so that you can fill it, then use two six inches pans. The batter would fit both so it is our requirement that needs to be considered. If you halve the recipe, you can make one 6 inches or 5″ cake.
I need to make an 8 inch tall cake to cut and fill with buttercream …coils you suggest the measurements .
This recipe will give you two 1″ tall 8″ cakes. Calculate according to your requirement.
Could I put 3 of them on top of each other with buttercream in between to make a tall birthday cake with buttercream flowers on top
You can do it, but you need some support in between. Otherwise the weight of the top layers will crush the bottom. Check out how to do it in my two tier cake video.
hi Gayathri.. I always use this recipe for small cakes… it’s perfect:-).. i hv never used it for 2 tiered arrangement.. I read someone asked a similar question, where you suggested to use melted butter.. Do u think, oil based recipe as mentioned here would be ok for two tiered arrangement, if we have good support dowels?
Hi Shweta, you can use oil based recipes in tiered cakes, the support needs to be on point. If you have proper dowels and the base tier doesn’t take the weight of the top tier, then you can use this recipe. You won’t have any problem.
Hi, what would be the ideal temperature to preheat and bake this cake in the convection mode of a microwave and for how long?
160C in convection for both preheat and baking. Time remains the same
Hi Gayathri..thank you so much for the lovely recipe..this is my go-to recipe..one query related to this one..when I make cupcakes out of this recipe, they become bit sticky from the top..what could be the reason? Usually bake for 16 mins as toothpick comes out clean..will baking for more than 16 mins make them non sticky? Your opinion pls..TIA
I have noticed sticky top in so many cakes. Many say that it is because of high sugar content, but I am not really sure. I usually frost the cakes, so haven’t had any problem with the sticky top.
Hi Gayathri,
If I want to increase coffee flavor in the cake, how can I adjust the recipe? And also how do I adjust the recipe for 8″ cake?
When you add coffee along with cocoa powder, it actually increases the flavour of cocoa. If you want coffee to stand out, you need to do it without adding any cocoa powder. As for 8: cake, you can bake this in 8″ pan. But f you need a high cake, then use 1 1/2 times the given recipe.
Hi
I want to make this cake for my son’s first birthday. I have a couple of questions.
1) how much height does this cake rise . I have a 6 inch diameter and 2 inch deep cake. When I tried once it has risen one inch in height. Is this normal?
2) I used two 6 inch diameter pans to make this. I got a two inch on the whole.
3) How many days before can I bake this? Can I make it one day before and apply ganache the next day and leave it on room temperature?
Thankyou
Yes, this batter won’t rise much. The reason I bake two cakes is because my tins don’t have that height and it is also easier to bake two cakes and layer them than slicing a whole cake.
You can bake even three days before. Just wrap in cling film and refrigerate until you use them.
Hi Gayatri..
The batter for this receipe is thin?
As per the ingredients mentioned my batter was thin and the cake also wasnt that spongy..
Pls guide what went wrong.? Or it has to be like this only..
The batter is thin, but the cake will be really spongy. Please check the baking powder and soda.
Thankyou for your reply. Can I make ganache with semi sweet choclate chips? I tried with bakers bar 100 % Coco and it didn’t seem to set.
Thanks in advance.
Yes, you can use semi sweet choco chips.
Mam.. I have pre heating option is 170 degree then 180 degree.. 175 degree is not available..
Which one I have to choose
Use 170C.
Hi, Gayathri, Im from Sri Lanka. I was desperately looking for good egg-less cake recipes and fortunately i found your blog. I made your oil based and condensed milk based chocolate cakes and both came really well. But, your oil based recipe got really good comments from my relatives. I was so amazed about the output of your recipes. Cakes were so spongy and delicious. Nobody believed that it was egg-less. Thank you so much for your lovely recipes. Looking forward to experiment your other egg-less recipes.
That is wonderful. Thanks for sharing!
Hii Gayatri
Your eggless recipes are like a treasure chest for me…and I really love the way you share your knowledge freely with everyone…not many have the heart to do it… I have got amazing insights into baking after coming across your blog & your FB page. I have made your fusion cakes & breads…they were yummy!!.Thanks a lot !!!
And coming to my query on the recipe..is the cocoa powder used is a sweetened one or an unsweetened one?.. I have unsweetened cocoa powder bought from local stores . So should I increase the sugar quantity?
Secondly I have 2 nos 8 inch round tins one with 2 & another with 3 inch height. And I want to try out a layered cake for my hubby’s birthday. Can I use the 3 inch tin and make the cake at one go or should I bake 2 cakes in 2 inch tins?. And as the pan is 3 inches deep should I reduce the temperature further ?.. My oven has temperature settings with a 20 degree gap…180, 160 etc…so pls guide me on this as I don’t want to mess up as I am trying this recipe for the first time.
So happy to hear such positive feedback. Thank you so much for taking your time to share. Coming to your queries, 1. I also have used unsweetened cocoa powder only. So use just as directed in the recipe. No need to add extra sugar. Use the 3″ deep tin to bake the whole batch. This cake won’t rise much but will have amazing texture and softness. You can split the cake into two and layer it with frosting. As for baking temperature, go for 160, if you want a flat top cake.
Hii gayatri! I have to make a flat rectangular cake. I plan to make it in my over tray, its size is 15 x 11 x 1 (inches) . Will doubling the recipie be enough?
You may need to triple the recipe. Not sure whether double would be enough for the tin size.
Hai, A huge fan of your recipe. Just wanted a clarification . Can you please tell me the ingredients used in grams . for liquid and solid materials . Thankyou.
Thank you. My one cup equals 130 gm flour, 200 gm sugar, 200 gm butter and 200 ml any liquid. Hope this helps.
Tried this recipe and it came super softy and tasty.Thanks for the recipe.
Thank you so much for sharing your feedback!
Hi… What is unsweetened coffee… Can u help me with this plz
You can either use thick coffee decoction or add some instant coffee powder to hot water. That is what I referred to as unsweetened coffee. No sugar added.
Can I bake 3 layers to be stacked on top of each other .3 8 inch cakes
Filled and covered with buttercream .
You need to give internal support if going beyond two layers. Then it would be fine.
Hi Gayatri ma’am,
This is such a wonderful recipe. Thank you for sharing this with us. I have used this to constantly bake 6,7 and 8inches cakes. I am now attempting to bake a 10” cake. Could you please help me with how much batter I would need if I want 2 , 10 inch cakes with 1 inch height each.
Thank you so much. An 8″ cake can be doubled to make a 10″ cake. You can either divide the batter between two 10″cake pans for 1″ layer or you can bake it in one pan and slit it horizontally to make two layers. Hope this helps.
Ma’am, i love this recipe and been using this from long to makeu chocolate base cakes.. It’s giving me good business. But maam recently my cake is dropping down..can center is getting dense n hard in the center.
Pls pls help maam as it’s one of the best recipe n soft cake.. I love it pls pls help
Have you checked the temperature in oven? Lower temperature will sink the cake in middle and make it dense. It might be an issue with thermostat.
I tried this cake and it cane out amazing. How much quantity should I make if I have to make quarter sheet size cake?
Thank you so much for trying it out. 2.5 times the recipe given would easily fit a quarter sheet cake pan.
Hi,i want to try
your chocolate cake for my daughter’s birthday,can you suggest which Coco powder ( Dutch processed) name of the brand.can i use Hershey’s Coco powder.please
Yes, you can use Hershey’s. I don’t think it is Dutch processed, but it will be fine in the recipe.
Thank you
Very nice and well written
Hi mam
Need to bake this cake in half sheet cake tray(13”*18”). How much should I multiply the recipe
Hi, the cake stays good in fridge for a week. And using four times the recipe would fit 13″ by 18″