|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 1g||5%|
|Total Sugars 60g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chocolate cake recipe is a true classic, resulting in a moist crumb with deep chocolate flavor. It is a simple recipe, calling for ingredients you most likely have in your pantry and fridge, including flour, sugar, cocoa powder, baking powder and soda, eggs, milk, and vanilla extract. This chocolate cake recipe also calls for boiling water, which helps bloom the cocoa powder, giving the cake a deeper chocolate flavor.
"This recipe is a straightforward and easy chocolate cake, perfect for any birthday celebration. What I love about this cake is you can make it all by hand, no need to bring out your electric mixer. Adding the boiling water really elevates the chocolatey flavor and will really make the effort worth it." —Tracy Wilk
Gather the ingredients. Preheat oven to 350 F.
Butter and flour two 9-inch cake pans. The cakes will release better if the bottoms of pans are lined with a circle of parchment paper.
In a large mixing bowl, sift flour, sugar, and cocoa powder. Add salt, baking powder, and baking soda, and whisk until everything is blended.
In a separate mixing bowl, combine milk, eggs, oil, and vanilla, and whisk to combine. Then whisk in boiling water.
Add wet ingredients to dry and stir until combined.
Pour batter into prepared pans and transfer to oven.
Bake for about 30 minutes or until a toothpick inserted into center comes out clean, or with a crumb or two attached. Start testing after 27 minutes to avoid over-baking.
Cool cakes for 10 minutes in pans on a wire rack. Loosen edges by running a knife along sides, turn cakes out onto racks, and cool for at least another hour.
Once cool, you can trim your cakes to be more level, eating any scraps or keep as is. Place one layer on a cake stand, then cover with a layer of frosting. Place the second layer, top side-down on the buttercream. Finish the cake with the remaining buttercream, as desired.