Description
A quick and reliable chocolate cake perfect for weeknights. This recipe uses a boiling water technique for a moist, tender crumb and pairs seamlessly with rich chocolate buttercream. Ideal for bakers of all skill levels.
Ingredients
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 cups sugar
1 tsp salt
Instructions
Preheat oven to 350°F (160°C fan)
Grease two 9-inch cake pans with butter
Sift flour, cocoa, baking powder, and baking soda into a large bowl
Add sugar and salt, whisk briefly
Whisk in eggs, milk, vegetable oil, and vanilla until smooth
Add 1 cup boiling water, mixing until fully combined
Divide batter between pans and bake 35 minutes or until golden
Cool 10 minutes before inverting onto racks
Apply 1.5 batches of chocolate buttercream frosting once completely cooled
Notes
Use cake flour for extra tenderness
Unsweetened cocoa is essential for true chocolate flavor
Reduces sugar to 1.5 cups for lighter sweetness
Ensure boiling water is added carefully to avoid splashing
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 12mg