Classic Chocolate Cake
Rich, moist chocolate cake with a velvety texture, perfect for any occasion.
20 mins
Prep Time
30 mins
Cook Time
8
Servings
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until well combined.
Reduce the mixer speed to low and carefully add the boiling water. The batter will be thin; this is normal.
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Once cooled, frost with your favorite chocolate frosting or dust with powdered sugar before serving.
Chef's Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
- Cocoa Quality: Use high-quality cocoa powder for the best chocolate flavor.
- Even Layers: Use a kitchen scale to divide the batter evenly between pans for uniform layers.
- Cooling: Let the cakes cool completely before frosting to prevent melting.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
