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Moist Chocolate Cake

A rich and velvety chocolate cake with a moist texture that delights any chocolate lover.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup whole milk Can substitute with almond or coconut milk.
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water This makes the batter thin, which is normal.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
Mixing
  1. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  2. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix using an electric mixer on medium speed for about 2 minutes.
  3. Carefully stir in the boiling water.
Baking
  1. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.
  2. Check for doneness by inserting a toothpick in the center; it should come out clean.
  3. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Frost as desired before serving.

Notes

Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 5 days. For longer storage, freeze in slices for up to 3 months.