Delicious Chocolate Cake

To store leftover chocolate cake, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to let it cool completely before wrapping.

Yes, you can substitute whole milk with dairy-free alternatives like almond milk, soy milk, or oat milk. Just ensure that the alternative you choose is unsweetened to maintain the cake's flavor balance. This makes the chocolate cake suitable for those following a dairy-free diet.

This delicious chocolate cake pairs wonderfully with a variety of frostings. Classic options include chocolate buttercream, cream cheese frosting, or a rich ganache. For a lighter touch, you could also use whipped cream or a fruit glaze to complement the chocolate flavor.

To make this chocolate cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the cake's structure. This way, you can enjoy a moist and rich chocolate cake that is gluten-free.

To cook this chocolate cake, preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans. Mix the dry ingredients in one bowl and the wet ingredients in another, then combine them. Pour the batter into the pans and bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool in the pans for 10 minutes before transferring to a wire rack.