Description
This moist chocolate cake is perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 0 cups unsweetened cocoa powder (Use high-quality cocoa for better flavor.)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs (Make sure they are at room temperature.)
- 1 cup whole milk (Can be substituted with almond milk for a nutty flavor.)
- 0 cups vegetable oil (Can use canola oil for a lighter option.)
- 2 teaspoons vanilla extract
- 1 cup boiling water (Incorporating boiling water creates a moist batter.)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your baking pans or line them with parchment paper.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and mix on medium speed for about 2 minutes.
- Carefully stir in the boiling water until the batter is thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate icing or serve as is with a sprinkle of powdered sugar.
Notes
- Make sure the eggs are at room temperature for better mixing.
- Use high-quality cocoa powder for a richer chocolate flavor.
- For a lighter option, substitute vegetable oil with canola oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg