Description
A moist and rich chocolate cake made with a blend of cocoa powder and boiling water to enhance its deep chocolate flavor. This cake uses simple pantry ingredients and has a creamy heavy cream addition for frosting or serving, perfect for chocolate lovers seeking a classic homemade dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Additional Ingredients
- 1 cup heavy cream (for frosting or serving)
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Combine dry ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these ingredients well to ensure an even mixture.
- Mix wet ingredients: In a separate bowl, beat the eggs lightly. Add the whole milk, vegetable oil, and vanilla extract to the eggs, mixing until combined.
- Create the batter: Gradually add the wet ingredients to the dry mixture, stirring until smooth and uniform. Slowly pour in the boiling water while stirring gently; the batter will be thin, which is expected for a moist cake.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, turn them onto wire racks to cool completely.
- Prepare heavy cream for frosting or serving: Optionally, whip the heavy cream until soft peaks form to use as a light frosting or serve alongside the cake for extra richness.
- Serve: Once the cakes are completely cool, frost if desired and serve. Enjoy your moist, rich chocolate cake!
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
- Boiling water helps to bloom the cocoa powder, enhancing the chocolate taste and creating a moist texture.
- You can substitute whole milk with buttermilk or a dairy-free alternative for variation.
- Allow the cake to cool fully before frosting to prevent melting or sliding of the frosting.
- This recipe yields two 9-inch round cakes, perfect for layering.
