Description

Enjoy a rich and tender homemade chocolate cake that uses simple pantry staples to create a professional-quality dessert. This reliable recipe features a deep cocoa flavor and an incredibly moist crumb thanks to a traditional boiling water technique.

Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

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Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans, dusting them with cocoa powder to prevent sticking.
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt until evenly combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture and beat with an electric mixer on medium speed for 2 minutes.
Gently stir in the boiling water by hand; note that the batter will be very thin and watery.
Pour the batter into the prepared pans and bake for 30 to 35 minutes until a toothpick comes out clean.
Allow the cakes to cool in their pans for 10 minutes before moving them to a wire rack to finish cooling.

Notes

To achieve the smoothest batter, let your refrigerated items reach room temperature before you begin mixing. Measuring your flour by the ‘spoon and level’ method will ensure the cake stays light and airy rather than dense.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American