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–+ servings
No Fail Chocolate Cake

Decadent No Fail Chocolate Cake That's Super Easy to Bake

A moist, rich No Fail Chocolate Cake recipe that's beginner-friendly and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 3/4 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 2 cups sugar can reduce for less sweetness if desired
  • 3/4 cups cocoa powder use high-quality cocoa for the best results
  • 1 tbsp baking powder ensure freshness for optimal rise
  • 1 tbsp baking soda
  • 1 tsp salt enhances overall flavor of the cake
  • 2 large eggs substitute with 1/4 cup applesauce per egg for an egg-free option
  • 1 cup milk substitute with non-dairy milk for a lactose-free version
  • 1/2 cup vegetable oil melted coconut oil or applesauce can also be used
  • 2 tsp vanilla extract almond extract can be used for a different flavor profile
  • 1 cup boiling water essential for the texture; don't skip this step!

Equipment

  • 9-inch Round Cake Pan
  • mixing bowl
  • electric mixer

Method
 

Step‑by‑Step Instructions for No Fail Chocolate Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or vegetable oil and dust with flour.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the bowl. Beat the mixture on medium speed for about 2 minutes until smooth.
  4. Gradually stir in the boiling water until just combined; the batter will be thin.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, checking for doneness with a toothpick.
  6. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 58gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 320mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 150IUCalcium: 70mgIron: 2mg

Notes

Store the cake in an airtight container for up to 4 days at room temperature or up to 1 week in the fridge.

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