Simple Homemade Chocolate Cake
This cozy, quick chocolate cake is rich in flavor and comfort. Topped with whipped cream and melted chocolate, it’s the kind of dessert that turns any day into a celebration of simplicity and love.
Equipment
- 8x8-inch Baking Pan
- Mixing Bowl
- Whisk or wooden spoon
- Electric mixer (for whipped cream)
Ingredients
Cake Batter
- 1 1/2 cups organic all-purpose flour gives the cake structure and softness
- 3 tbsp unsweetened cocoa powder adds gentle chocolate depth
- 3/4 cup organic cane sugar natural sweetness that caramelizes
- 1 tsp baking soda for a light rise
- 1/2 tsp sea salt balances flavor
- 1 tsp vinegar reacts with baking soda for lift
- 1 tsp vanilla extract adds warmth
- 5 tbsp melted butter, ghee, or coconut oil keeps crumb moist and tender
- 1 cup coffee deepens chocolate flavor
Topping
- 2 cups heavy cream for whipped topping
- organic granulated sweetener of choice to taste
- melted chocolate chips for glossy drizzle
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan.
- Whisk together flour, cocoa powder, sugar, baking soda, and salt in a medium bowl.
- Add vanilla, vinegar, melted butter or oil, and coffee. Stir about 25 times just until combined.
- Pour batter into prepared pan. Bake for 30 minutes or until a toothpick comes out clean.
- Cool cake completely before topping.
- Beat heavy cream until stiff peaks form. Sweeten to taste with your preferred natural sweetener.
- Spread whipped cream over cooled cake. Drizzle with melted chocolate chips.
- Slice and serve. Enjoy the tender, chocolatey comfort in every bite.
Notes
This cake is excellent served warm or chilled. For a dairy-free version, use coconut oil and coconut cream. It also works well as a base for trifles and parfaits.