Chocolate Cake Recipe - Kosher 

Servings: 12

Yield: 1 9-inch round cake

Prep Time: 20 minutes

Cook Time: 35-40 minutes

Difficulty: Medium

Cooking Vessel: 9-inch round cake pan (or 2 8-inch pans for layer cake)

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Ingredients

Cake:

1 3/4 cups (220 g) all-purpose flour

3/4 cup (75 g) unsweetened cocoa powder

2 cups (400 g) granulated sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp kosher salt

2 large eggs, room temperature

1 cup (240 ml) whole milk

1/2 cup (120 ml) vegetable oil

2 tsp pure vanilla extract

1 cup (240 ml) boiling water

Chocolate Frosting (optional, kosher-certified):

1/2 cup (115 g) unsalted butter or kosher margarine, room temperature

2/3 cup (60 g) unsweetened cocoa powder

3 cups (360 g) powdered sugar

1/3 cup (80 ml) milk

1 tsp vanilla extract

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Instructions

1. Preheat Oven & Prep Pan:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper).

2. Mix Dry Ingredients:

In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

3. Combine Wet Ingredients:

In a separate bowl, whisk eggs, milk, oil, and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients:

Gradually add wet ingredients to dry ingredients, mixing on low speed until smooth. Avoid overmixing.

5. Add Boiling Water:

Stir in boiling water slowly. The batter will be thin; this is normal and ensures a moist cake.

6. Bake:

Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool:

Let cake cool in pan for 10 minutes. Remove from pan and transfer to a wire rack to cool completely.

8. Frosting (Optional):

Cream butter/margarine and cocoa powder until smooth.

Gradually add powdered sugar and milk, alternating, until desired consistency.

Stir in vanilla extract.

Frost the cooled cake evenly.

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Nutritional Information (per serving, unfrosted)

Calories: 310 kcal

Total Fat: 12 g

Saturated Fat: 2 g

Cholesterol: 30 mg

Sodium: 320 mg

Carbohydrates: 50 g

Fiber: 3 g

Sugars: 32 g

Protein: 5 g

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Dietary Adaptations

Gluten-Free: Substitute a gluten-free all-purpose flour blend.

Dairy-Free: Use almond milk or soy milk and dairy-free margarine for frosting.

Sugar-Free: Substitute sugar with a kosher-certified sugar substitute.

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Tips & Troubleshooting

Thin Batter: This is normal; it results in a moist cake.

Dense Cake: Ensure baking powder and soda are fresh; do not overmix batter.

Even Baking: Rotate pan halfway through baking if your oven has hot spots.

Frosting Tip: Chill the cake before frosting to prevent melting.

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Serving Suggestions

Serve warm with a scoop of kosher-certified vanilla ice cream.

Top with fresh berries or a drizzle of chocolate sauce for a festive touch.

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Notes

This cake keeps well at room temperature for 2 days, or in the fridge for up to 5 days.

Can be made as cupcakes; reduce baking time to 18-20 minutes.

Ensure all ingredients are kosher-certified to maintain kosher compliance.