Prepare Dry Ingredients: Sieve the flour, cocoa powder, and salt into a large mixing bowl. Set aside.
Mix Wet Ingredients:
In a separate bowl, crack the eggs and whisk together with the milk, vegetable oil, boiled water, and caramel or vanilla essence.
Combine:
Gradually add the wet ingredients to the dry ingredients. Mix well until smooth.
Add Leavening Agents:
Stir in the baking soda and baking powder, ensuring everything is well incorporated.
Bake:
Preheat your oven to 180°C (350°F). Pour the batter into a greased baking tin and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the tin for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Tips for Perfect Chocolate Cake
Sift for Smoothness: Sieve the dry ingredients to avoid lumps in the batter.
Boiled Water is Key: It enhances the richness of the cocoa and keeps the cake moist.
Don’t Overmix: Combine just until smooth to avoid a dense cake.
Variations and Serving Suggestions
Frosting Ideas: Top with chocolate ganache, buttercream, or whipped cream.
Add-Ins: Stir in chocolate chips or nuts for extra texture.
Serving: Pair with a scoop of vanilla ice cream or drizzle with caramel sauce.
How to Store and Reheat
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheat: Microwave individual slices for 10–15 seconds to restore the soft texture.
Can I use whole wheat flour?
Yes, but the texture may be denser. Combine it with all-purpose flour for a balance.
What if I don’t have caster sugar?
Use granulated sugar, or blend granulated sugar in a food processor for a finer texture.
Can I freeze this cake?
Absolutely! Wrap it in plastic wrap and aluminum foil, then freeze for up to 3 months.
