Easy Chocolate Cake (5 Ingredients)

Гэта Лёгкі шакаладны торт is a delicious and simple recipe made with only 5 super-basic wholesome ingredients for a soft and light dough ready in 40 minutes.

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I like to make cakes, and nothing really beats a simple chocolate cake. I’ve made Шакаладны торт без яек, Crazy Chocolate Cakeабо Шакаладна-мятны торт but sometimes, I want a simpler, faster recipe. This easy chocolate cake can’t get any easier. Гатова праз 40 хвілін with only 5 ingredients!

Хоць увесь рэцэпт знаходзіцца ніжэй, не прапусціце ўсе мае парады далей, у тым ліку замену інгрэдыентаў, парады па падрыхтоўцы і пакрокавыя здымкі!

Лёгкі шакаладны торт

This Easy Chocolate Cake is a delicious and simple recipe made with only 5 super-basic wholesome ingredients for a soft and light dough ready in 40 minutes.

5 ад 7 галасоў

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Час падрыхтоўкі: 10 пратакол мін

Час прыгатавання: 30 пратакол мін

Агульны час: 40 пратакол мін

курс: дэсерт

Кухня: амерыканская

порцыя: 12 лустачкі

калорыі: 165.9 кілакалорый

аўтар: Карын Клодп'ер

Рэжым прыгатаванняЗабараніце пацямненне экрана

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Інгрэдыенты

ЗША звычай - Метрыка

• ▢ 1 ½ кубак Мука, ​​якая самападымаецца - Заўвага 1
• ▢ ¾ кубак Нерафінаваны трысняговы цукар - Заўвага 2
• ▢ ⅓ кубак Несалодкі какава-парашок
• ▢ ⅓ кубак Аліўкавы алей з мяккім густам - Заўвага 3
• ▢ 1 кубак міндальнае малако - or water (note 4)

Неабавязковы

• ▢ ¼ чайная лыжка Соль

інструкцыі

• Preheat the oven to 350°F (180°C). Lightly grease an 8-inch or 6-inch cake pan for a thicker cake.
• In a mixing bowl, whisk the dry ingredients: self-rising flour, cocoa powder, sugar, and salt if used.
• Make a well in the center of the dry ingredients, add light olive oil, and almond milk.
• Whisk until the batter is smooth and consistent.
• Выліце цеста ў падрыхтаваную форму.
• For 6-inch pan, bake for 40-45 minutes. For an 8-inch version, bake for 25-30 minutes at 350°F (180°C) until a toothpick inserted in the center of the cake comes out clean and top of the cake is set and dry.
• Let the cake cool down for 5 minutes in the cake pan, then on a cooling rack for a few hours, or until it reaches room temperature.
• You can use this cake for layer cakes, frost the cooled cake with my dairy-free chocolate frosting recipe.

нататкі

Заўвага 1: 1 1/2 cup of self-rising flour can be made with 1 1/2 cup of all-purpose flour and 2 1/4 teaspoons of baking powder. Без глютена: I didn’t try the recipe with gluten-free all-purpose flour. A quality 1:1 all-purpose gluten-free flour blend might work. Making a blend of 75% all-purpose gluten-free flour with 25% almond flour works best.

Звярніце ўвагу 2: Refined sugar-free sugar like coconut sugar or light muscovado sugar works.

Звярніце ўвагу 3: Any light flavor oil works but you should avoid coconut oil as it solidifies when in contact with cold liquids and form lumps.

Звярніце ўвагу 4: Pick a light dairy-free milk like almond milk or simply use water to keep the cake light.

захоўванне: You can store the cake in the fridge in an airtight container up to 4 days or freeze up to 1 month. Thaw at room temperature.

Рэжым духоўкі: Я выкарыстоўваю рэжым з вентылятарам (канвекцыя). Калі вам трэба выкарыстоўваць звычайны рэжым, я рэкамендую павялічыць тэмпературу на 15°C. Час выпякання павінен застацца такім жа, але можа заняць некалькі хвілін больш.

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Харчаванне

Абслугоўванне: 1частка | калорыі: 165.9кілакалорый | Вугляводы: 25.2g | бялок: 2.4g | тлушч: 6.9g | Насычаных тлушчаў: 1.1g | Поліненасычаныя тлушчы: 0.9g | Монаненасычаныя тлушчы: 4.6g | натрый: 76.6mg | калій: 52.3mg | Валакно: 1.3g | цукар: 12.6g | Вітамін А: 0.3IU | кальцый: 30.6mg | жалеза: 0.5mg | Магній: 15.8mg | Фосфар: 32.7mg | цынку: 0.3mg

Інгрэдыенты і замены

You only need 5 ingredients to make this easy cake.

• Мука, ​​якая самападымаецца – If you don’t have self-rising flour, mix all-purpose flour with baking powder (1½ teaspoons per cup). For a gluten-free version, use a 1:1 gluten-free flour blend or combine 75% gluten-free flour with 25% almond flour for better structure.
• Цукар – Any granulated sugar works. For a refined sugar-free option, use coconut sugar or light muscovado sugar for a deeper flavor.
• Несалодкі какава-парашок – Stick with unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will yield a richer taste, while natural cocoa will be lighter and slightly acidic.
• Лёгкі аліўкавы алей – Use any neutral oil such as grapeseed, canola, or sunflower oil. Avoid coconut oil unless melted and the milk is at room temperature to prevent lumps.
• Almond Milk or Water – Use unsweetened plant-based milk for a richer cake, or water for a lighter texture. Other options like soy or oat milk work just as well.

How to Make Easy Chocolate Cake

This is a super simple recipe, essentially combine the ingredients and bake them. Here are photos of key steps.

Pour all the ingredients in a large mixing bowl.

Stir with a silicone spatula until just combined.

Pour the batter into a greased 8-inch springform pan.

Bake the cake for 25-30 minutes at 350°F (180°C) with an 8-inch pan or  40-45 minutes in a 6-inch pan.

Cake Decoration Options

This cake is even better if you decorate it a bit. There are many ways to make it super pretty.

• Шакаладны ганаш – This is ganache is perfect for topping the cake with even more chocolate.
• Шакаладная глазура без малочных прадуктаў – This is a classic frosting but dairy-free!
• Веганская ванільная глазура – This vanilla frosting is the vanilla version of my chocolate frosting and it’s made with just 4 ingredients.
• Веганская какосавая глазура з 3 інгрэдыентаў – This frosting is even simpler than my classic vanilla frosting as it’s made with just 3 ingredients.
• Глазура з кешью – This healthier frosting is made without cashews for a delicious twist.
• Веганская каралеўская глазура – My royal icing is a great option for a slightly thicker decoration.

Парады па выпечцы ад Карын

Here are a few more tips to make the best cake.

1. Нават выпечка – For an even rise, tap the pan on the counter to release air bubbles before baking.
2. Cake Size Options – For cupcakes, bake them at 350°F (180°C) for 18-20 minutes.
3. Павышэнне густу – Add 1 teaspoon of vanilla extract or a pinch of espresso powder to deepen the chocolate flavor.
4. Moisture Boost – Stir in 2-3 tablespoons of applesauce or mashed banana to make the cake extra moist.
5. Layer Cake Tips – If making a layered cake, freeze the layers for 30 minutes before assembling to prevent crumbs.
6. Захоўвайце яго свежым – Store the cooled cake in plastic wrap or an airtight container to maintain moisture.
7. Варыяцыі густу – Add chopped nuts, chocolate chips, or dried fruit into the batter for texture.
8. Gluten-Free Version – Increase the baking time slightly if using gluten-free flour, as it might take longer to set.

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