Chocolate Cake
Forget the box mix; this is a serious, moist chocolate cake that delivers exactly what you want from a dessert without the headache. It's rich, unfussy, and better than anything you'd find in a store.
Prep: 30 minutesCook: 35 minutesServes 12
| Item | Quantity |
|---|---|
| All-Purpose Flour | 240g (2 cup) |
| Granulated Sugar | 400g (2 cup) |
| Unsweetened Cocoa Powder | 50g (1/2 cup) |
| Baking Powder | 1 1/2 tsp |
| Baking Soda | 1 1/2 tsp |
| Kosher Salt | 1/2 tsp |
| Whole Milk | 240g (1 cup) |
| Large Eggs | 2 count (100g) |
| Vegetable Oil | 110g (1/2 cup) |
| Vanilla Extract | 1 tbsp |
| Boiling Water or Hot Coffee | 240g (1 cup) |
Steps
- Preheat the oven to 350°F. Grease 2 (9-inch) round cake pans with butter or baking spray and line the bottom of each pan with parchment paper (cake strips are recommended for a more even bake).
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large mixing bowl and whisk to combine.
- In a medium mixing bowl, whisk together the milk, egg, oil, and vanilla. Add to the flour mixture and whisk together until well combined. Pour in the boiling water or coffee and whisk until well combined — the batter will be runny.
- Divide the batter between the prepared cake pans.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire cooling rack for 15 minutes. Carefully invert the cake layers onto the wire rack, remove the parchment paper, and let cool completely.
dessertchocolatecakebakedcomfort-foodweekend