Description
A quick and easy chocolate cake made in a blender, perfect for any occasion.
Ingredients
- all-purpose flour – 1 ½ cups (190 g)
- cocoa powder – ½ cup (50 g)
- sugar – 1 cup (200 g)
- baking powder – 1 teaspoon (5 g)
- salt – ½ teaspoon (2 g)
- eggs – 3 large
- milk – 1 cup (240 ml)
- vegetable oil – ½ cup (120 ml)
- vanilla extract – 1 teaspoon (5 ml)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Blend the dry ingredients: In your blender, combine the all-purpose flour, cocoa powder, sugar, baking powder, and salt. Blend on low speed for about 10 seconds to mix the dry ingredients evenly.
- Add the wet ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the blender. Blend on medium speed until the mixture is smooth and well combined, about 30-45 seconds. Scrape down the sides of the blender as needed to ensure everything is mixed thoroughly.
- Pour the batter: Carefully pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles.
- Bake the cake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Once cooled, you can frost the cake with your favorite chocolate frosting or serve it plain. For a delightful touch, add a swirl of whipped cream on top and sprinkle with chocolate shavings.
- Enjoy: Slice the cake and enjoy its rich, moist texture. It’s perfect for any occasion or simply as a treat for yourself!
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For a richer flavor, substitute buttermilk for regular milk.
- You can use melted butter instead of vegetable oil if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Blending, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: easy blender chocolate cake, quick chocolate cake, simple dessert recipe