Fluffy Chocolate Cake — No Mixer Needed
This light and airy chocolate cake comes together with just a whisk and a bowl — no stand mixer, no fuss. A pinch of instant coffee deepens the chocolate flavor beautifully without any coffee taste. It's the kind of effortless bake that quickly becomes a weekly staple.
🛒 Ingredients
15 servings
- 2 eggs
- ¾ cup neutral oil (sunflower or canola)
- ¾ cup whole milk
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 level teaspoon instant coffee
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan.
- 2
In a large bowl, whisk the eggs and sugar by hand until slightly pale and foamy.
- 3
Add the oil and milk, stirring until fully combined.
- 4
Sift together the flour, cocoa powder, instant coffee, and salt. Fold them into the wet mixture in two batches, stirring gently until just incorporated.
- 5
Add the baking powder last and stir briefly — just enough to mix it in.
- 6
Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely before slicing.
💡 Chef's Tip
Instant coffee is the secret weapon: it intensifies the chocolate flavor without making the cake taste like coffee. Avoid overmixing once the flour goes in — that's what keeps the crumb airy.
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