Description
A rich and moist homemade chocolate cake perfect for any occasion. Made with a blend of cocoa powder, baking soda, and boiling water to create a tender crumb and deep chocolate flavor, this cake is easy to prepare and yields two 9-inch round cakes ideal for layering and decorating.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, granulated sugar, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix everything together until the batter is smooth and consistent.
- Incorporate Boiling Water: Gradually pour in the boiling water while stirring constantly. The batter will become thin, which is normal and helps keep the cake moist.
- Pour Batter into Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Afterward, transfer the cakes to a wire rack to cool completely before frosting or serving.
Notes
- Boiling water thins the batter but intensifies the chocolate flavor, resulting in a moist texture.
- Ensure the cake pans are properly greased and floured to avoid sticking.
- Allow the cakes to cool completely before frosting to prevent melting or sliding of the icing.
- This cake can be stored covered at room temperature for up to 3 days or frozen for longer storage.
- To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
