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- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup boiling water
- Preheat oven to 350°F (180°C). Grease and flour an 8-inch (20-cm) cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, egg, and vanilla extract to the bowl. Mix until well combined.
- Stir in boiling water. Mix until well combined. The batter will be thin.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Frost the cake with your favorite frosting, if desired. Serve and enjoy!
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Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or gluten-free flour, but the texture and taste may be different.
Q: Can I substitute the sugar with honey or maple syrup?
A: Yes, you can, but again, the texture and taste may be different. You may need to adjust the amount of liquid in the recipe.
Q: Can I use a different type of oil?
A: Yes, you can use coconut oil, canola oil, or melted butter.
Q: Can I make this recipe vegan?
A: Yes, you can use a flax egg instead of a regular egg, and use a non-dairy milk.
Q: Can I add nuts or chocolate chips to the batter?
A: Yes, you can add your favorite mix-ins to the batter, like chopped nuts, chocolate chips, or dried fruit.
Q: How long does this cake last?
A: This cake can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and store in a freezer-safe container.
Q: How can I make this cake more moist?
A: You can add an extra egg, or substitute the milk with sour cream or yogurt.
Q: Can I make cupcakes instead of a cake?
A: Yes, you can pour the batter into cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Q: Can I use a different size of pan?
A: Yes, but you may need to adjust the baking time. A 9×9 inch square pan or a 9-inch round pan will work.
If you want to make this cake extra special, try adding a layer of your favorite jam or preserves in between the cake layers. You can also sprinkle the cake with powdered sugar or top it with fresh berries.
To make the cake more chocolatey, use dark cocoa powder instead of regular cocoa powder. You can also add a few tablespoons of chocolate chips to the batter.
If you don’t have any milk on hand, you can use water, coffee, or even beer as a substitute. Just keep in mind that it may affect the taste of the cake.