A moist chocolate base baked in a tall round pan, topped with a generous layer of cream cheese frosting and whipped cream. The tang of the cheese balances the sweetness, and the cake slices nicely the next day too.
Preheat the oven to 170°C (340°F) and grease a round pan 24 cm in diameter.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Sift the flour, cocoa, baking powder and baking soda into a bowl and add the sugar and salt.
SifterBowl
3
Add the eggs, milk, oil and vanilla and beat 2 minutes.
Whisk
4
Add the boiling water and stir. The batter is thin, and that's fine.
💡The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
5
Pour into the pan and bake 45–50 minutes, until a toothpick inserted in the center comes out clean.
OvenRound pan
6
Let cool 15 minutes in the pan and turn out onto a rack.
Cooling rack
7
Whip the cream cheese, powdered sugar, heavy cream and lemon juice into a smooth frosting.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
8
Let the cake cool completely and cover it with the frosting.
Offset spatula
💡Frost only a completely cool cake: on a warm cake the cream cheese frosting melts and runs down the sides.
9
Refrigerate the cake for at least 1 hour before cutting.
Refrigerator
474calories
7 gprotein
46 gcarbs
30 gfat
● protein 6%● carbs 38%● fat 56%
Per serving (156 g), of 12 servings
To assemble ·
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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Canola oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Canola oil →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Boiling water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Boiling water →
🔧 Tools needed (8) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Round pan· Also works: Springform pan (None) · Square pan (None)
Sifter· Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
