FAQs
Can I use Dutch processed cocoa in this cake?
Yes, you can use either natural or Dutch processed cocoa powder in this simple chocolate cake recipe. Dutch processed will give a deeper, more mellow flavor and darker color, while natural cocoa will be slightly brighter in taste.
Whatâs the best way to make this cake moist?
The oil and milk in this recipe already keep it incredibly moist. Using warm water or coffee also helps dissolve the cocoa powder better, ensuring a soft texture. Avoid overbaking to prevent dryness.
Can I turn this into cupcakes?
Absolutely. This batter makes around 24 standard cupcakes. Fill liners 2/3 full and bake at 350°F (180°C) for about 18-22 minutes. Test with a toothpick at 18 minutes.
Can I skip the chopped chocolate in the frosting?
You can, but I donât recommend it. The melted chocolate adds richness and structure. If skipping, add 1 tablespoon cocoa powder and a splash of milk to balance the texture.
How do I keep the cake layers even?
Weigh your batter using a kitchen scale to divide evenly between pans. Also, tap pans gently on the counter before baking to release air bubbles and even the top.
