Best Chocolate Cake Recipe with Eggs-The Ultimate Moist & Fluffy Delight for Every Chocolate Lover

🍰 Introduction

Chocolate cake is the most likely desserts around the world for child mostly. From birthdays to festivals, it’s a treat that fits every occasion. This egg-based version delivers a soft, fluffy texture with a rich taste that simply melts in your mouth. Whether you're baking for your family or hosting a party, this recipe will become your go-to option. 

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⭐ Why You’ll Love This Recipe

• Incredibly moist and fluffy

• Rich flavor enhanced with cocoa and coffee

• Simple ingredients, no fancy tools required

• Perfect for birthdays, holidays, or tea-time

• Can be made ahead and stored

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📝 Ingredients You’ll Need

Ingredients

• Dry Ingredients

  • All-purpose flour like this → flour

  • Granulated sugar

  • Unsweetened cocoa powder (natural or Dutch-processed)

  • baking powder

  • Baking soda

  • Salt

  Wet Ingredients:

  • 120 ml of hot water or freshly brewed coffee – intensifies the richness and deepens the choco flavor.

  • Room temperature eggs and milk (for smoother batter)

  Optional Add-ins:

  • Chocolate chips (for extra richness)

  • Chocolate shavings or sprinkles on top

  • Powdered sugar dusting (for a classic finish)

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🥣 Step-by-Step Instructions

✅ Step 1: Prepare Your Pans

• Preheat your oven to 180°C (350°F). 
• Lightly grease a 9-inch round cake pan and cover the bottom with a sheet of parchment paper. 

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✅ Step 2: Mix Dry Ingredients

• Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl to combine evenly.

• you can also use measuring set

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✅ Step 3: Add Wet Ingredients

• In another bowl, beat the eggs lightly.

• Add the oil, milk, and vanilla extract to the dry ingredients and stir until well combined.

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✅ Step 4: Add Hot Liquid

• Batter will be thin — that’s okay.

• and also check with cake thermometer.

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✅ Step 5: Bake

• Cake: 30–35 minutes

• Cupcakes: 18–20 minutes

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✅ Step 6: Cooling

• cool with wire cooling rack.

• Once baked, let the cake rest in the tin for 10 minutes before removing.

• Gently place the wire rack and allow it to cool fully before adding frosting or slicing to serve.

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🍫 How to Make the Frosting

• Ingredients:

  • 100g butter (softened)

  • 1¾ cups powdered sugar

  • ¼ cup cocoa powder

  • 2–3 tbsp milk

  • ½ tsp vanilla extract

  Method:

  1. Beat butter until creamy.

  2. Sift in powdered sugar and cocoa powder.

  3. Slowly incorporate the vanilla and milk, mixing until the frosting becomes smooth, silky, and easy to spread.

  4. Spread over cooled with a spatula.

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🎂 Assemble and Decorate the Cake

• Use fresh eggs for better rise.

• Use freshly brewed coffee instead of water for a richer, more intense flavor.

• Do not overmix the batter, as it can result in a dense cake.

• Ensure this completely cooled before cutting into it or adding any frosting.

• 

• Serve warm with a scoop of creamy vanilla ice cream for a truly decadent chocolate cake indulgence.

• till some shavings and sprinkles on upper side.

• Pair with hot coffee or cold milk.

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💡 Baking Tips for Success

• Don’t overmix after adding dry ingredients.

• For a well-mixed, smooth batter, use eggs and milk that aren't cold.

• Swap water with brewed coffee to deepen flavor.

• Make sure it is completely cool before frosting to prevent the icing from melting.

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🎨 Customization & Flavor Ideas

• Add choco chips to the butter because this is more best looking.

• Spread raspberry or strawberry jam between layers.

• For a unique flavor, top it with creamy peanut butter frosting.

• Top with toasted nuts or coconut flakes.

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🧊 Storage and Make-Ahead Tips

• Evenly spoon the batter into cupcake liners, filling each about two-thirds full, and bake at 350°F (180°C) for 18 to 20 minutes.

• To freeze, let the cake layers cool fully, then wrap tightly in plastic wrap and a layer of foil. These can be frozen and kept fresh for up to 3 months. When you're ready to use them, let the layers defrost at room temperature while still wrapped to maintain moisture.

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🍽️ Serving Suggestions

• Serve it alongside vanilla or choco ice cream for an extra-indulgent dessert experience.

• For a refined finish, decorate with fresh berries and lightly dust with powdered sugar.

• Complete the dessert by topping it with whipped cream or some finely chopped nuts.

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❓ Frequently Asked Questions

1. Can I use this recipe for cupcakes?

answer:- Spoon the batter evenly into cupcake liners, filling each roughly two-thirds full, and bake at 350°F (180°C) for 18 to 20 minutes in a preheated oven.

2. Can I use butter instead of oil?

answer:-You can, but oil keeps the moister for longer. Butter will give a richer flavor.

3. Which cocoa powder is best?

answer:-Opt for unsweetened cocoa powder, whether natural or Dutch-processed, based on your preference. Dutch cocoa gives the cake a rich dark color and a smooth, mellow chocolate flavor.

4. Can I double the recipe for a larger cake?

Yes, just ensure you use a bigger pan and adjust the baking time accordingly.

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🍽 Nutrition Info (Per Serving)

Nutrient	Amount
Calories	360 kcal
Carbohydrates	48 g
Protein	5 g
Total Fat	17 g
Saturated Fat	10 g
Cholesterol	65 mg
Sodium	220 mg
Fiber	2 g
Sugars	34 g
Calcium	50 mg
Iron	2 mg

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🎉 Final Thoughts

This dessert has it all—richness, tenderness, bold flavor, and pure satisfaction. Because of the eggs, this sets well without losing its tender, moist texture inside.

So whether it’s for a party, tea-time, or just to treat yourself — this is your go-to chocolate cake recipe with eggs. Try it one time, because family become closer. enjoy with your full family.

• if you plan to make eggless chocolate cake and chocolate nut cake.

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