Description
This homemade chocolate cake is a rich and moist dessert perfect for any occasion. Made with cocoa powder and a combination of baking powder and baking soda, it yields a tender crumb with a deep chocolate flavor. The recipe is easy to follow, using common pantry ingredients, and results in two 9-inch round cakes that can be layered or served individually.
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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, unsweetened 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 uniform in texture.
- Incorporate Boiling Water: Gradually pour in the boiling water while stirring constantly. The batter will become thin, but this is expected and will help create a moist cake.
- Pour Batter into Pans: Evenly divide the batter between the two prepared cake pans, ensuring equal thickness for even baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Ensure the boiling water is added gradually to avoid splashing and to incorporate it smoothly.
- Letting the cakes cool completely before frosting prevents melting or sliding of frosting layers.
- The batter will be thin after adding boiling water—that’s normal and contributes to the cake’s moistness.
- For best results, measure flour by spooning it into the measuring cup and leveling it off to avoid packing.
