Description
This incredibly moist chocolate cake uses a unique boiling water technique to bloom the cocoa for a deep, rich flavor. With a tender crumb and simple pantry ingredients, it is a foolproof recipe that delivers bakery-quality results every time.
Ingredients
- 2 cups plain flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate buttercream frosting
Instructions
- Preheat your oven to 180C/350F. Grease two 9-inch cake pans with butter and line the bases with parchment paper for easy removal.
- Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl. Whisk in the sugar and salt until the dry ingredients are evenly distributed.
- Add the eggs, milk, vegetable oil, and vanilla extract. Whisk the mixture for approximately 30 seconds until the batter is smooth and free of lumps.
- Carefully pour the boiling water into the bowl and whisk it in. The resulting batter will be very thin, which is normal for this recipe.
- Divide the batter evenly between the two pans. Bake for 35 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks. Frost only once the layers are completely cool.
Notes
For the best texture, ensure your eggs and milk are at room temperature before mixing. If you want to enhance the chocolate flavor even further, you can substitute the boiling water with hot brewed coffee.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American