This moist, chocolate-infused cake is the perfect dessert for anyone looking to indulge in a rich, decadent treat without the hassle of complicated ingredients. With its balance of soft, fluffy texture and subtle chocolate flavor, it strikes the right harmony between sweetness and depth. The use of evaporated milk and softened butter makes the cake incredibly moist, while the melted unsweetened chocolate adds a hint of sophistication without being overpowering.

A unique twist to the classic cake recipe comes from the addition of cornstarch, which helps mimic the lightness of cake flour. This ensures that the cake is airy and tender, perfect for any occasion. The gentle process of alternating flour and milk allows the batter to remain smooth and consistent, preventing the cake from becoming too dense. The use of simple pantry ingredients makes it accessible to everyone, while the final result feels gourmet and indulgent.

Whether you’re preparing a birthday celebration or simply craving something sweet, this cake provides the ideal base for creativity. You can frost it with your favorite icing, layer it with fruits, or even serve it plain with a cup of coffee. This chocolate cake is sure to delight anyone who enjoys a moist, flavorful dessert with a subtle yet satisfying chocolate taste.

Ingredients

2 cups of all-purpose flour
1.5 cups of granulated sugar
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of salt
2 tablespoons of organic cornstarch
2 eggs
1.5 cups or a 12-ounce can of evaporated milk
1 stick or 4 ounces or 1/2 cup of butter, softened at room temperature
4 ounces of unsweetened melted baking chocolate
1 tablespoon of vanilla extract

Instructions

Preheat the Oven: Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). This will give you enough time to prep while ensuring your oven reaches the ideal baking temperature.
Creaming the Basics: In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed, beating until the mixture turns light and fluffy, roughly 3-5 minutes.
Eggcellent Addition: Add the eggs one by one, thoroughly mixing after each addition to ensure a smooth batter.
Chocolate Meltdown: Fold in the melted chocolate that’s cooled to room temperature. The color of your batter will not be dark; it’s meant to be lighter for this recipe.
Leavening Components: Add baking powder, baking soda, and salt to the wet mixture. This better distributes the leavening agents, making your cake light and airy.
Cornstarch Trick: Stir in the cornstarch. This is a nifty workaround for those without cake flour, helping improve the cake’s texture.
Flour & Milk: Add the all-purpose flour and evaporated milk alternately to the wet mixture, beginning and ending with the flour. Blend just until combined, avoiding overmixing.
Vanilla Splash: Pour in the vanilla extract, giving your batter that classic flavor undertone.
Baking Time: Pour the prepared batter into two greased 9-inch round cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cooling Phase: Allow the cakes to cool in their pans for about 5 minutes before transferring them to a wire rack to cool completely.
Serving: Once the cakes are cool, they’re ready to be frosted or enjoyed as-is. They make an excellent base for future dessert innovations.