This Chocolate Cake recipe ensures a moist, rich texture, combating the common issue of dryness in chocolate cakes. The key to this recipe’s success is the addition of boiling water, which helps to rehydrate the cocoa powder and keep the cake moist.
Note on Chocolate Cake Texture: Chocolate powder is a dehydrated product that can absorb a lot of moisture during baking, leading to a dry and crumbly cake. Preheating the batter with boiling water helps maintain moisture, resulting in a perfectly moist cake.
Ingredients List
- 2 Cups All-purpose Flour
- 2 Cups Granulated Sugar
- 0.75 Cups Unsweetened Cocoa Powder
- 2 Tsp. Baking Soda
- 2 Tsp. Baking Powder
- 1 Tsp. Salt
- 1 Cup Milk
- 0.5 Cups Vegetable Oil
- 2 Large Eggs
- 2 Tsp. Vanilla Extract
- 1 Cup BOILING Water
- Chocolate Ganache (for frosting)
Preparation Steps
- Preheat oven to 350°F. Prepare two 9-inch cake pans or a single 9×13-inch pan with baking spray, butter, and flour.
- In a bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix at medium speed until thoroughly combined.
- Reduce speed and slowly add the boiling water until well combined. The batter will be thin.
- Pour the batter into the prepared pan(s).
- Bake for 30 to 35 minutes for a layer cake, or 45-50 minutes for a sheet cake, or until a toothpick inserted in the center comes out clean.
- Let the cake cool before frosting with chocolate ganache or chocolate buttercream frosting.
Preparation and Cooking Time
- Total Time: Approximately 1 hour (plus cooling time)
Serving Information
- Makes: 1 layer cake or 1 sheet cake
- Ideal for celebrations, gatherings, or as a decadent dessert.
Tips or Variations
- For an extra rich flavor, replace some of the boiling water with hot coffee.
- Consider adding a layer of raspberry or cherry filling between the layers for a fruity twist.
Last Modified: 12/18/2023