Description
This classic chocolate cake recipe delivers a rich, moist, and tender cake that is perfect for any occasion. With a balance of cocoa and a hint of vanilla, it bakes up beautifully in under an hour, creating a delicious dessert that serves 12 people.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cake evenly.
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent the cake from sticking and facilitate easy removal after baking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Add Wet Ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry mixture. Mix until the ingredients are fully combined and the batter is smooth.
- Incorporate Boiling Water: Carefully stir in the boiling water until the batter becomes smooth and thin. This step helps to intensify the chocolate flavor and creates a moist texture.
- Pour Batter: Evenly divide the batter between the prepared cake pans, ensuring the layers will bake uniformly.
- Bake the Cake: Place the pans in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely before frosting or serving.
Notes
- Use room temperature eggs and milk for a better batter consistency and rise.
- You can substitute boiling water with hot coffee for an enhanced chocolate flavor.
- Ensure boiling water is added carefully and mixed gently to avoid over-thinning the batter.
- Allow cakes to cool completely before frosting to prevent melting or sliding of frosting.
- This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
