Can anyone give me a VERY SIMPLE recipe for a chocolate cake?

Question

Can u please be honest and not give a recipe 4rm the internet which doesn't sound right?
I am relying on u people!!!
Thanks a bunch!
And the recipe shouldn't include so difficult instructions or too much ingredients!

And please can u give me a reasonable recipe and not just saying like: Chocolate and Cake! like someone answered!

Answer 1

If you can, go out and buy a box of chocolate cake mix. Normally the only ingredients are eggs, water and veggie oil!!

Answer 2

This is the easiest one I could find. But really Duncan Hines has the best cake mix. I make them all the time. They are light an fluffy and moist. Good luck!

Featherlight Chocolate Cake Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Less is More


12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/4 cups sifted cake flour, plus more for the pan
1/2 cup good-quality cocoa powder, such as Valrhona or Droste
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups ice water

Serving suggestion: Dust with confectioners' sugar and serve with milk
Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.

Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)

In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.

Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.

Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.

Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!


Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

Answer 3

Simple 'N' Delicious Chocolate Cake

A very simple to make chocolate cake that I developed while trying to combine my chocolate and coffee cravings. It tastes so good no one will believe how easy it was! (It can be frosted with chocolate or coffee icing but I like it plain.)"

INGREDIENTS
200 g white sugar
135 g all-purpose flour
45 g unsweetened cocoa powder
5 g baking soda
6 g salt
115 g butter
1 egg
5 ml vanilla extract
235 ml cold, strong, brewed coffee

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch pan. Sift together flour, cocoa, baking soda and salt. Set aside.
In a medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

good luck, happy cooking
HAPPY NEW YEAR

Answer 4

Chocolate Vinegar Cake

Ingredients

1 1/2 c flour; unbleached, sifted
1 c sugar
3 tb cocoa; baking
1 ts baking soda
1/2 ts salt
1 ts vanilla extract
1 tb vinegar
5 tb butter or regular margarine
1 c ; water

Instructions

Sift the flour, sugar, cocoa, baking soda, and salt together into a
mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into
1 well; vinegar into 1 well and melted butter into the third. Pour
water over all. Beat with a wooden spoon until well blended. Pour
batter into a greased 9-inch square baking pan. Bake in a preheated
350 degree F. oven for 25 minutes or until cake tests done. Cool in
pan on rack

Answer 5

Easy Chocolate Cake


INGREDIENTS
1 cup evaporated milk
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
5 eggs
1 cup butter, melted
1/4 cup water
2 teaspoons vanilla extract

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
3 tablespoons unsweetened cocoa powder
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a saucepan over medium heat, combine the 1 cup of evaporated milk and the 3/4 cup of cocoa. Heat until the cocoa is dissolved. Remove from heat and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the eggs, melted butter, water, vanilla and the cocoa mixture, mix until well blended. Spread evenly into the prepared pan.
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
To make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter in a saucepan. Cook over low heat, stirring constantly, until the mixture is thick and paste-like. Spread over cooled cake.

Answer 6

CRAZY CAKE

Mixed and baked in the same cake pan. No bowls or mixer required. Use a fork to blend.

1 1/2 c. flour
3 tbsp. cocoa
1/2 tsp. salt
6 tbsp. cooking oil
1 c. cold water
1 c. sugar
1 1/2 tsp. baking soda
1 tsp. vanilla
1 tbsp. vinegar

Sift flour, sugar, cocoa, baking soda and salt directly into 8 inch square cake pan.

Make 3 holes in the dry ingredients. In first hole, pour vanilla. Into another, pour cooking oil. In the last, pour vinegar. Pour 1 cup cold water over all and beat with a fork until smooth. Bake at 350 degrees for 25 to 30 minutes.

Answer 7

Not only is this recipe so easy it’s almost absurd, it is also just yummy!
Ingredients
•3 cups flour (680 grams)
•2 cups sugar (450 grams)
•6 tablespoons cocoa (100 grams)
•2 teaspoons baking soda (10 cc's = 10 ml)
•1 teaspoon salt (5 cc's = 5 ml)
•3/4 cup vegetable oil (200 cc's)
•2 tablespoon vinegar (30 cc's)
•2 teaspoon vanilla (10 cc's)
•2 cup cold water (480 cc's)
Directions:
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it using castor sugar, cocoa and a little boiling water. Another tip: put a little ground coconut into the frosting, - it adds a little texture.....

Answer 8

I agree with the other answerers about using a boxed cake mix. They are good and very easy.

Check with the Cake Doctor - many wonderful cakes with with box mix as the base

Here is a wonderful cake doctor website recipe:

Cake:
1 package (18.25 ounces) plain devil's food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs

Fluffy Chocolate Kahlua Frosting:
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
8 tablespoons (1 stick) butter, softened
4 cups confectioners' sugar, sifted
1/4 teaspoon ground cinnamon

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

4. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.

5. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes.

6. Slice, then serve.

Answer 9

1/2 cup semisweet chocolate chips
1/4 cup milk
2 tablespoons heavy cream
4 tablespoons unsalted butter
1/3 cup sugar
1/3 cup plus 1 tablespoon all purpose flour
1/4 teaspon baking soda
pinch of salt
1 egg
1/2 teaspoon vanilla extract

1. Preheat oven to 275 degrees. Butter and flour an 8 inch square baking pan.
2.Melt chocolate chips, milk, and heavy cream over low heat. Add the butter and sugar and stir until smooth. Remove from heat.
3. In a separate bowl, put the flour, baking soda, and salt. Add the above chocolate mixture and stir til smooth. Whisk in the egg and vanilla. Pour it into the pan, cook 30 minutes.

**You can pour the batter into muffin cups and bake 25 minutes for individual servings.

Sauce for cake
1/2 cup semisweet chocolate chips
1 tablespoon unsalted butter
1/4 cup heavy cream

Melt the above over low heat in a saucepan until smooth. Pour over cake(s).

Answer 10

This might sound repetitive... but I strongly recommend Betty Crocker's Devils Food Cake Mix. Whenever, I'm short on time and am having company over.... that's the cake base I use. Besides, there are so many variations you can do to change the taste appearance of this cake just by adding a few extra ingredients.

Answer 11

CHOCOLATE CAKE:
1/2 cup margarine (softened)
2 eggs
1 1/2 cups sugar
1/2 cup Hershey's cocoa
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 cup boiling hot water
In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy.
In another bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.