Chocolate Cake Recipe

I absolutely love this recipe because it transforms a handful of simple ingredients into a decadent homemade chocolate cake that’s rich, moist, and deeply satisfying. Plus, the aroma that fills my kitchen while it’s baking is pure nostalgia, making every baking session feel like a heartwarming experience.

I enjoy making recipes that showcase the dense and delicious chocolate flavor, and my chocolate cake does that very well. It uses 1 and 3/4 cups of all-purpose flour and 3/4 cup of unsweetened cocoa, which give the cake a satisfyingly chewy texture.

To sweeten it, I use 2 cups of granulated sugar and 2 teaspoons of vanilla extract. But the real secret to its deliciousness is more than just that combination.

It’s using 1 cup of boiling water in the batter, which makes the cake incredibly moist and tender and enhances the flavor of the cocoa.

Ingredients

Universal flour: Gives form; adds sugars; it’s flexible and bland.

Cocoa powder (unsweetened): Rich in chocolate flavor; antioxidants galore.

Crystalized sweetness, sugar supplies the cake’s sweetening power and moistness, offering delectable textures and sufficient carbohydrates.

Whole milk: Contributes moisture and richness; furnishes protein and calcium.

Oil from vegetables: Maintains cake tenderness and moisture; adds healthful lipids.

Eggs serve to bind the ingredients together, give the dish structure, and provide protein.

Ingredient Quantities

• 1 and 3/4 cups (220g) all-purpose flour
• 3/4 cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup (240ml) whole milk, at room temperature
• 1/2 cup (120ml) vegetable oil or canola oil
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water

Instructions

1. Your oven should be preheated to 350°F (175°C). Two 9-inch round cake pans should be greased and floured.

2. In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk them together in the bowl until they express only a single, uniform instance of the well-combined dry ingredients.

3. Incorporate the eggs, milk, vegetable oil, and vanilla extract into the dry components of the mixture. Utilize an electric mixer set to medium speed to combine and transform the mixture into a smooth and harmonious batter.

4. Boiling water should be added slowly and with care. The mix will be thin, but that is to be expected.

5. Evenly divide the batter between the pans that are ready to bake the cake.

6. Preheat the oven to 350 degrees Fahrenheit. Bake the cakes in the oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Take the cakes out of the oven and let them cool in the pans for approximately 10 minutes.

8. Remove the cakes from the pans with care and move them to a wire rack where they can cool completely.

9. After it has cooled completely, cover it with your preferred chocolate frosting, or, if you prefer, layer the cake with whipped cream and berries in any manner you desire.

10. Enjoy serving and savoring your delectable chocolate cake made from scratch!

Equipment Needed

1. Oven
2. Two 9-inch round cake pans
3. Large mixing bowl
4. Whisk
5. Electric mixer
6. Measuring cups and spoons
7. Small saucepan or electric kettle (for boiling water)
8. Wire rack
9. Spatula (for spreading frosting, optional)
10. Toothpick (for checking cake doneness)

FAQ

• Q: Can I use a different type of flour?A: For the correct texture, it’s best to use all-purpose flour, but for a lighter texture, cake flour may be used; avoid using self-rising flour.
• Q: How can I make the cake more moist?A: Be certain that when you are cooking, the essential ingredients of eggs and milk are at room temperature. Also, do not overbake. A bit of sour cream can help retain moisture.
• Q: Can I substitute the oil with butter?Q: Is it okay to use melted unsalted butter in place of oil for a cake?

  A: You can use melted unsalted butter instead of oil; however, it may slightly change the cake’s taste and texture.

• Q: Do I have to use boiling water?A: Yes, the chocolate flavor in the cake is enhanced by using boiling water to bloom the cocoa powder, and the batter is smoother as a result.
• Q: Is it okay to reduce the sugar amount?Yes, you can cut the sugar to 1/4 cup and still have a sweet-enough cake. But cutting more than that will affect the texture and may make the cake too dense.
• Q: Can this recipe be used for cupcakes?A: This batter works well for cupcakes, too. Use that same formula. And muffin tins. But not pie plates or loaf pans, which are too shallow. Use these times and temps: 18-22 minutes at 350°F.
• Q: How should I store the cake?A: For up to 3 days at room temperature, or for up to a week in the refrigerator, store in an airtight container for longer freshness.

Substitutions and Variations

An equal amount of Dutch-process cocoa powder can be used instead of unsweetened cocoa powder for a richer flavor.
Instead of using granulated sugar, use either 2 cups (420g) of coconut sugar or 2 cups (360g) of brown sugar—a substitution that will yield a more caramel-like flavor.
Buttermilk can substitute for whole milk in a recipe; the tangy taste and texture of buttermilk will yield a product that is perhaps a bit more tender and crumbly than if you used whole milk. Use 1 cup (240ml) of buttermilk in place of 1 cup of whole milk.
For a different texture and taste, substitute with ½ cup (120 ml) of melted coconut oil or melted unsalted butter.
For a more intense vanilla flavor, substitute 2 teaspoons of vanilla bean paste for the same amount of vanilla extract.

Pro Tips

1. Sift the Dry Ingredients Before mixing, sift the flour, cocoa powder, baking powder, baking soda, and salt together to remove any lumps and ensure an evenly mixed batter.

2. Room Temperature Ingredients Make sure the eggs and milk are at room temperature. This helps with even mixing and contributes to a better rise in the cake.

3. Add Water in a Stream When adding the boiling water, pour it in a slow, steady stream while mixing to ensure it incorporates smoothly without cooking the eggs.

4. Line the Pans Consider lining the bottom of the cake pans with parchment paper in addition to greasing them. This makes it easier to remove the cakes without sticking.

5. Cool Completely Before Frosting Allow the cakes to cool completely on a wire rack before applying frosting, as any residual heat will cause the frosting to melt and slide off.