7 Inch Chocolate Cake Recipe
Ingredients
To make this delicious 7 inch chocolate cake, you will need to gather the following ingredients: 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup unsalted butter, melted and cooled, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1/2 cup Greek yogurt, 1 cup brewed espresso or strong-brewed coffee, cooled, 1/3 cup cocoa powder, 1/3 cup semi-sweet chocolate chips or chopped semi-sweet chocolate.
Instructions
Preheat your oven to 350°F. Grease a 7 inch round cake pan with butter and line the bottom with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, mix together the melted butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, Greek yogurt, and brewed espresso or coffee. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Finally, stir in the cocoa powder and chocolate chips. Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Serving
Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely. Serve the 7 inch chocolate cake as is, or top it with your favorite chocolate frosting or whipped cream. Enjoy!
Nutrition
One slice of this 7 inch chocolate cake contains approximately 320 calories, 13.3 g of fat, 44.7 g of carbohydrates, and 3.7 g of protein. It also contains trace amounts of calcium, iron, sodium, and potassium. This cake is an indulgent treat, but it can be enjoyed in moderation as part of a nutritious diet.
Storage
This 7 inch chocolate cake can be stored at room temperature for up to 4 days. If you’d like to store it for longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. If you’d like to freeze the cake, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to serve, let the cake thaw overnight in the refrigerator.
Tips and Tricks
This 7 inch chocolate cake recipe can easily be adapted to make a larger 8 inch or 9 inch cake. Simply increase the ingredients as follows: 8 inch cake: 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2/3 cup unsalted butter, melted and cooled, 1 3/4 cups granulated sugar, 3 large eggs, 1 teaspoon pure vanilla extract, 2/3 cup Greek yogurt, 1 1/4 cups brewed espresso or strong-brewed coffee, cooled, 1/2 cup cocoa powder, 1/2 cup semi-sweet chocolate chips or chopped semi-sweet chocolate. 9 inch cake: 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 1/4 teaspoon baking soda, 1 1/4 teaspoon salt, 3/4 cup unsalted butter, melted and cooled, 2 cups granulated sugar, 4 large eggs, 1 1/2 teaspoon pure vanilla extract, 3/4 cup Greek yogurt, 1 1/2 cups brewed espresso or strong-brewed coffee, cooled, 2/3 cup cocoa powder, 2/3 cup semi-sweet chocolate chips or chopped semi-sweet chocolate.
Variations
This 7 inch chocolate cake can easily be customized to suit your personal tastes and preferences. Try adding a teaspoon of instant espresso powder to the batter for an extra boost of coffee flavor. You could also try adding chopped nuts or dried fruit to the batter for added texture and flavor. For a richer and more indulgent cake, try adding 1/2 cup of melted dark chocolate to the batter in place of the semi-sweet chocolate chips.
Conclusion
This 7 inch chocolate cake is a delicious and indulgent treat that will satisfy any sweet tooth. It’s easy to make and can be customized to suit your personal tastes. Serve it as is or top it with your favorite frosting or whipped cream. Enjoy!
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