Chocolate cake

chocolate cake with chocolate chips.

When it comes to my favorite flavors, my first pick is always, simply, Chocolate. It can be a Cookie, a Cake, Milk shake or an Ice Cream – nothing beats the natural Cocoa taste for me. So in my attempts to perfect my Chocolate Cake, I made sure that it was simple and quick, cos your girl need her Chocolate sugar fix quite often. I call this a “whisk and go” recipe, which doesn’t require a mixer or a handheld beater. All you need is a large bowl and a whisk for mixing, and in no time – the Cake is ready.

Chocolate cake on white cake stand

Choosing a good quality Cocoa powder is key to a rich, deep-dark colored Chocolate Cake. So, try to find some Dutch processed cocoa, rather than the regular cocoa. The best of the Chocolate cakes calls for some coffee to enhance the flavor. But if you are not into coffee, you can totally omit it and, instead use some warm water .

This batter will be extremely thin and fluid, compared to other types of cake batters. Cooking time may vary depending on the oven settings. So, keep calm, but also keep an eye on the cake after 25 minutes of baking. Cook until a wood skewer or toothpick inserted into the middle comes out clean.

Once the cake is out of the oven, keep it in a wire rack to cool down. If you don’t have a wire rack just make sure that you keep the Cake-pan in a nicely ventilated space, for the air to cool the Cake down. After resting the Cake, run a butter knife around the sides of the pan before you take it out of the pan.

Chocolate cake slice with chocolate chips

Chocolate Cake

Serves 8 – 10 | Prep-time 10 mins | Cook-time 35-40 mins

Ingredients :

  • 1 3/4 cup Unbleached flour
  • 1 3/4 cup Light brown sugar
  • 3/4 cup Cocoa powder
  • 2 Eggs
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Coffee, or warm water
  • 1 cup Almond milk
  • 1/2 cup Oil
  • 1 1/2 teaspoon Pure Vanilla extract

Directions :

  • Preheat the oven to 350 F° or 170 C°.
  • Grease two 9×2 round baking pans with butter or non-stick baking spray, and line parchment sheet to the bottom.
  • In a small bowl: mix all the dry ingredients – sifted flour, sugar, cocoa powder, baking soda, baking powder, salt and keep aside.
  • Now take a large mixing bowl and mix all the wet ingredients – Eggs, Coffee / warm water , Almond milk , Oil , Vanilla extract with a whisk.
  • Gradually add the flour mixture into the whisked liquid mix.
  • Whisk the batter well until flour mixture is well incorporated, and no dry flour is sticking to the bottom or the sides of the bowl.
  • Bake for 30-40 minutes, or until a test-skewer inserted in the middle, comes out clean.


  • I have used Unbleached flour in this recipe as a personal choice, but All purpose, regular flour will do the job.
  • If using regular Sugar: I would recommend using 2 cups. I have used brown sugar in this recipe which is sweeter than the regular sugar.
  • Almond milk can be substituted to regular milk.
  • Use any type of flavorless / light oil at hand; like – Canola oil, Vegetable oil, or Corn oil.

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