Classic Chocolate Cake
A rich and moist chocolate cake perfect for any occasion.
20 mins
Prep Time
35 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.
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 until well combined.
Gradually add the boiling water to the batter, stirring continuously. The batter will be thin.
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.
Once cooled, frost with your favorite chocolate frosting and serve.
Chef's Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother batter.
- Even Layers: Use a kitchen scale to divide the batter evenly between the pans for uniform layers.
- Cooling: Let the cakes cool completely before frosting to prevent melting.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Decoration: Add chocolate shavings or fresh berries for an elegant touch.
