Chocolate Cake Recipe Classic and Fluffy

This recipe is a classic that everyone will love! The cake is fluffy and has an intense chocolate flavor.

Ingredients:

3 large eggs

1 cup (240ml) warm milk

1/2 cup (120ml) vegetable oil

2 cups (400g) sugar

1 cup (90g) 50% or 70% cocoa powder

2 cups (280g) wheat flour

1 tablespoon baking powder

1 pinch of salt

Topping (Optional, but delicious!):

1 can condensed milk

1 tablespoon unsalted butter

3 tablespoons cocoa powder

1/2 cup (120ml) milk

Preparation:

Preheat the oven: Turn the oven on to 180°C (medium oven) and grease and flour a round pan with a hole in the center (about 24cm in diameter). You can also use another method of your choice.

Mix the liquids: In a blender, add the eggs, warm milk and oil. Blend for a few seconds until well mixed.

Add the dry ingredients (gradually): Add the sugar and cocoa powder to the blender and blend again until you get a homogeneous mixture.

Transfer to a bowl: Pour the liquid mixture into a large bowl.

Add the flour: Add the wheat flour gradually, sifting it over the mixture and stirring gently with a whisk or spoon until completely incorporated. Do not overmix, as this will develop the gluten and make the cake heavy.

Add the baking powder and salt: Add the baking powder and a pinch of salt to the mixture and mix gently until incorporated.

Bake: Pour the batter into the greased and floured pan and bake in the preheated oven for about 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Remove the cake from the oven and let it cool in the pan for a few minutes before turning it out onto a rack to cool completely.

Preparing the frosting (while the cake is baking or cooling):

Mix the ingredients: In a pan, add the condensed milk, butter and cocoa powder.

Cook: Cook over low heat, stirring constantly, until it starts to come away from the bottom of the pan (like soft brigadeiro).

Add the milk: Add the milk and continue stirring for a few more minutes, until the frosting is smooth and at the desired consistency (more liquid or a little thicker).

Ice the cake: Pour the hot frosting over the cooled cake. Spread evenly.

Tips:

For an even fluffier cake, sift the wheat flour and cocoa powder before adding it to the batter.

If you want a more intense chocolate flavor, use 70% cocoa powder or add a tablespoon of instant coffee to the batter.

You can replace the milk with warm water for a lactose-free version (the cake may be a little less tender).

Try adding orange zest or vanilla extract to the batter for a special touch.

To decorate, use sprinkles, chocolate shavings, berries or whatever your imagination can come up with!

Enjoy this delicious chocolate cake!