Description

This homemade chocolate cake is a rich, moist, and tender dessert perfect for any occasion. Made with cocoa powder and baked to perfection, it yields a classic chocolate flavor with a soft crumb that melts in your mouth. The recipe creates two 9-inch round cakes that can be layered or served as is, suitable for birthday celebrations, casual desserts, or any chocolate craving.

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

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
Mix 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 mixture. Mix thoroughly until the batter becomes smooth and uniform in texture.
Incorporate Boiling Water: Gradually pour in the boiling water while stirring constantly. The batter will be very thin, which is expected and will result in a moist cake.
Pour Batter into Pans: Evenly divide the batter between the two prepared cake pans, smoothing the tops as needed.
Bake the Cakes: Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center of the cakes; it should come out clean with a few moist crumbs.
Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting or serving.

Notes

Boiling water thins the batter and helps the cocoa powder bloom, intensifying the chocolate flavor.
Be sure not to overmix the batter after adding the flour to keep the cake tender.
These cakes can be layered with your favorite frosting such as chocolate ganache, buttercream, or cream cheese frosting.
Ensure the cakes are completely cool before frosting to avoid melting the frosting.
You can store the baked cakes tightly wrapped at room temperature for 2 days or refrigerate for up to 5 days.