Description
This Perfect Homemade Chocolate Cake recipe yields a moist, rich, and deeply chocolatey cake that is easy to make and perfect for any occasion. Using simple pantry ingredients and a straightforward process, this cake combines cocoa powder and boiling water to enhance the chocolate flavor with a tender crumb. Ideal for layering and frosting with your favorite chocolate frosting, it’s sure to delight anyone craving a classic chocolate dessert.
Ingredients
Scale
Dry Ingredients
- 1.75 cups All-Purpose Flour
- 0.75 cups Cocoa Powder (unsweetened, high-quality)
- 1.5 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
Wet Ingredients
- 2 cups Granulated Sugar
- 2 large Eggs
- 1 cup Whole Milk
- 0.5 cups Vegetable Oil
- 1 cup Boiling Water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure the baking environment is ready for even cooking.
- Prepare Pans: Grease and lightly flour two 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to combine evenly.
- Blend Wet Ingredients: In a separate bowl, beat together the granulated sugar, eggs, whole milk, and vegetable oil for about 2 minutes until the mixture is smooth and well incorporated.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined to avoid overmixing.
- Add Boiling Water: Carefully stir in the boiling water. This will thin the batter, which is normal and helps intensify the chocolate flavor.
- Fill Pans: Divide the thin batter evenly between the two prepared cake pans for uniform baking.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes to settle, then transfer them onto a wire rack to cool completely before frosting.
- Frost: Once cooled, frost the cakes with your favorite chocolate frosting and serve.
Notes
- Using boiling water in the batter intensifies the chocolate flavor and results in a moist texture.
- Ensure not to overmix the batter once combining wet and dry ingredients to keep the cake tender.
- Allow cakes to cool completely before frosting to prevent melting or sliding of frosting.
- You can substitute the vegetable oil with melted butter for a richer flavor, but it may alter the texture slightly.
- The recipe is easily doubled for larger gatherings or to make a multi-layer cake.
