- Once the cake is fully baked, remove it from the oven and allow it to cool for a few minutes in the pan. After 5-10 minutes, carefully transfer the cake to a cooling rack to cool completely. If you didn’t line the pan with baking paper, let the cake cool completely in the pan to avoid it falling apart when you remove it.
- Once cooled, you can decorate the cake as you wish—whether with frosting, whipped cream, or simply dusting it with powdered sugar. Serve and enjoy your delicious homemade chocolate cake!
Storage and Serving
This chocolate cake can be stored at room temperature in an airtight container for up to 3 days. If you want to extend its freshness, you can store it in the refrigerator for up to a week. The cake also freezes well for up to 3 months—just wrap it tightly in plastic wrap or aluminum foil before freezing. To thaw, leave it at room temperature or gently warm slices in the microwave.
Additional Tips
- If you prefer a richer cake, you can replace part of the milk with buttermilk for extra moisture and tang.
- For a more decadent version, consider adding chocolate chips or chunks to the batter before baking.
- If you don’t have boiled water, you can substitute it with hot coffee for an enhanced chocolate flavor.
- For a lighter texture, make sure not to overmix the batter after adding the eggs and wet ingredients. Gentle mixing helps preserve the airiness of the batter.
