Q&A for How to Make a Chocolate Cake

Run a paring knife along the edge of the pan. If you do not have a paring knife at home, a butter knife or a small offset spatula would be a good tool to use to run along the side of the pan. Then just pop the pan upside down to release the cake.

No, it only adds flavor.

Put the mix in the oven. Set it to 180°C (350°F). Do not open the oven door for the first 20 minutes. Your cake should be ready between 30 to 45 minutes, depending on your oven. You can check whether your cake is baked by putting a toothpick or a knife in it. If there is dough on the utensil, you should continue cooking.

Yes, you can use vanilla icing as well.

Yes, you can make this without vinegar.

Swap the three tablespoons of cocoa for three tablespoons of extra flour and add an extra teaspoon of vanilla extract.

With adult supervision and safety precautions, yes.

One way you could make a frosting is by mixing 300g of icing sugar with 150g of butter, two tablespoons of cocoa and a splash of milk until it's all combined and smooth, then just spread it on the cake.

You can replace one with other, but you have to add some ingredients to make the chemical reaction the same and not affect your baked good. If you want to create the equivalent of 1 teaspoon of baking powder out of baking soda, mix together ¼ teaspoon baking soda with ½ teaspoon cream of tartar and ¼ teaspoon cornstarch. If you want to use baking powder instead of baking soda, simply use three times as much baking powder.

Vanilla essence is vanilla extract. It is extracted from vanilla beans and is used to flavor several desserts and dishes. It is the extract that is made from vanilla beans which are soaked in alcohol. It is widely used as a flavoring agent.

Get 25 grams of butter, 30 grams of icing or powdered sugar (sifted), and 20 grams of chocolate powder. Mix.

It serves around about 10 people, so yes it will be (just about) enough for 9 people!

Check this out.

You can but it will most likely not show because of the cake's brown chocolate color.

Check this out.

Yes, check out method 6, the vegan chocolate cake.

It helps keep the cake moist and soft.

This recipe does not require a microwave; you need to use an oven.

Yes! Yogurt can be used as a substitute for eggs. It's about 1/4 cup of yogurt to one egg. It won't be the same as something baked with eggs, but it will work.

No you cannot. Consider finding other cake recipes that do not use an oven such as a chocolate mug cake .

No, this chocolate cake should not be made with a pressure cooker. Consider finding other cake recipes that use a pressure cooker for better results.

Use frosting to top the cake and sprinkle chocolate chips, coconut flakes, chocolate shavings, berries, and/or M&Ms.

Yes, that can work. The cupcakes will just bake for less time however.

Try out the eggless chocolate cake recipe in method three.

In a medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If it gets too thin, add a bit more powdered sugar.

We have a how-to on that! Check out How to Make a Rainbow Cake .

This is an acceptable substitution. I did it and the cake turned out great.

It helps keep the cake light and fluffy. You could omit it, but the cake won't be as moist.

Check out methods 4 and 5 for the eggless, milkless cake recipe.

You can add sour cream to the batter.