Easy Chocolate Cake/Cupcakes

Adapted from King Arthur

• CAKE/CUPCAKES
  • 1 1/2 cups (177g) all-purpose flour (or Gluten Free 1-1 blend)
  • 1 cup (198g) sugar
  • 1/4 cup (21g) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) cold water or milk (for GF reduce to 1/2 cup
  • 1/3 cup (67g) vegetable oil
  • 1 tablespoon (14g) vinegar, cider or white
  • 1 teaspoon vanilla extract
  • For gluten free add 2 eggs + 1 teaspoon xanthan gum
• CHOCOLATE FROSTING (OPTION 1)
  • 4 tablespoons (½ stick) butter
  • 1 cup confectioners’ sugar
  • 1/3 cup cocoa powder
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • pinch of salt
• CHOCOLATE ICING (OPTION 2)
  • 1 1/2 cups (255g) semisweet chocolate chips
  • 1/2 cup (113g) half-and-half

1. Preheat the oven to 350°F. Lightly grease an 8″ square pan or a 9″ round cake pan at least 2″ deep.
   For cupcakes, grease or line a muffin pan.
2. In a medium bowl, whisk together the dry ingredients.  
3. In a separate bowl, whisk together the water, oil, vinegar, and vanilla. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan. 
4. Pour into prepared pans or pour evenly into muffin pan (approximately 1/4 cup batter per cupcake makes 12).
5. For cake: Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.
6. For cupcakes: Bake for 17-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
7. For gluten free cake: Allow flours to hydrate by resting batter for exactly 30 minutes before baking. Then, bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean.
   For gluten free cupcakes: Allow flours to hydrate by resting batter for exactly 30 minutes before baking. Then, bake for 17-20 minutes or until a toothpick comes out to clean.
8. FOR FROSTING: Cream together butter and cocoa powder until well-combined. Add about half a cup of sugar and then 1 tablespoon of milk. Use an electric mixer to combine. Then, add the rest of the sugar and milk and mix on high speed until well combined.
9. FOR ICING: In a medium heatproof bowl, combine the chocolate chips and half-and-half. Heat in the microwave in 30-second increments, stirring between each, until the chocolate melts. (Alternatively, this can be done in a small saucepan over low heat.) Stir the icing until smooth and then pour/spread over the cake. Allow the icing to set briefly before slicing and serving. 

See Hot Fudge Sauce. Or this somewhat lighter chocolate sauce:
1/2 cup (3 1/2 ounces, 99g) granulated sugar
1/4 cup (3/4 ounce, 21g) unsweetened cocoa powder
1/2 cup (5 1/2 ounce, 156g) light corn syrup
1/4 cup (2 ounces, 56g) half & half or evaporated milk
2 tablespoons (1 ounce, 28g) butter  
1/2 teaspoon vanilla
In a small saucepan, combine sugar, cocoa powder, corn syrup and milk or half & half. Stir to blend. Cook over medium heat until mixture comes to a full boil, then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until butter melts. Cool to room temperature, then store in the refrigerator. Makes about 1 cup.

Serve warm or at room temperature; this sauce reheats easily in a glass cup in your microwave.

Print Recipe

Easy Chocolate Cake or Cupcakes

Ingredients

• CAKE/CUPCAKES
• 1 1/2 cups (177g) all-purpose flour
• 1 cup (198g) sugar
• 1/4 cup (21g) cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (227g) cold water or milk
• 1/3 cup (67g) vegetable oil
• 1 tablespoon (14g) apple cider or white vinegar
• 1 teaspoon vanilla extract
• CHOCOLATE FROSTING (OPTION 1)
• 4 tablespoons (½ stick) butter
• 1 cup confectioners’ suga
• 1/3 cup cocoa powder
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• CHOCOLATE ICING (OPTION 2)
• 1 1/2 cups (255g) semisweet chocolate chips
• 1/2 cup (113g) half-and-half

Instructions

1

Pre-heat oven to 350°F. Lightly grease an 8" square pan or a 9" round cake pan. For cupcakes, insert cupcake liners..

2

In a medium bowl, whisk together the dry ingredients.  

3

In a separate bowl, whisk together the water, oil, vinegar, and vanilla. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined.

4

Pour into prepared pans or pour evenly into muffin pan (approximately 1/4 cup batter per cup makes 12 cupcakes).

5

For cake: Bake for 30-35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.

6

For cupcakes: Bake for 17-20 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.

7

FOR FROSTING: Cream together butter and cocoa powder until well-combined. Add about half a cup of sugar and then 1 tablespoon of milk. Use an electric mixer to combine. Then, add the rest of the sugar and milk and mix on high speed until well combined.

8

FOR ICING: In a medium heatproof bowl, combine the chocolate chips and half-and-half. Heat in the microwave in 30-second increments, stirring between each, until the chocolate melts. (Alternatively, this can be done in a small saucepan over low heat.) Stir the icing until smooth and then pour over the cake. Allow the icing to set briefly before slicing.