Description
This Moist Chocolate Cake is the ultimate dessert recipe, rich, tender, and bursting with deep chocolate flavor. Perfectly balanced with a smooth texture and a luscious crumb, this cake is ideal for any occasion, from birthdays to casual gatherings. The recipe uses common pantry ingredients and a simple baking method to deliver an incredibly moist and fluffy chocolate cake every time.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup boiling water
Optional
- ½ cup semi-sweet chocolate chips
- Powdered sugar, for dusting
Instructions
- Preheat the Oven: 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 after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. This ensures even distribution of leavening agents and cocoa.
- Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Combine the Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix as this could make the cake dense.
- Add Boiling Water: Carefully stir in the boiling water into the batter. This step helps to bloom the cocoa powder, intensifying the chocolate flavor and contributing to the moist texture. The batter will be thin, which is expected.
- Add Chocolate Chips (Optional): If using, gently fold in the semi-sweet chocolate chips to the batter for extra pockets of melty chocolate in the cake.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, invert onto a wire rack to cool completely before frosting or serving.
- Serve: Dust the cooled cakes with powdered sugar if desired, or frost with your favorite icing. Slice and enjoy this incredibly moist and flavorful chocolate cake!
Notes
- Ensure the boiling water is added last and carefully mixed; the batter will be thin but that is normal.
- Do not overmix the batter to keep the cake tender and light.
- If you prefer a more intense chocolate flavor, choose high-quality unsweetened cocoa powder.
- Make sure to fully cool the cake layers before frosting to prevent melting.
- This recipe can be doubled for larger gatherings.
