Description

This professional-grade chocolate cake utilizes a boiling water blooming technique to unlock deep cocoa flavors and create an incredibly moist, tender crumb. It is a reliable, structurally sound sponge that serves as the perfect foundation for elaborate celebration cakes or a simple afternoon treat.

Ingredients

1 3/4 cups (210g) all-purpose flour
3/4 cup (75g) Dutch-processed cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 cups (400g) granulated sugar
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (237ml) boiling water

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Instructions

Preheat your oven to 180°C (350°F), or 160°C for fan-forced, and grease two 22cm (9″) cake pans, lining the bases with parchment paper.
Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl, then whisk in the sugar and salt for 15 seconds to aerate.
Create a well in the center and add the eggs, milk, oil, and vanilla extract, whisking vigorously for 30 seconds until the batter is lump-free.
Pour in the boiling water and whisk gently until fully incorporated; the batter will be very thin and liquid.
Divide the batter equally between the two pans and bake for 35 minutes or until a skewer inserted into the center comes out clean.
Let the cakes rest in their pans for 10 minutes before turning them out onto wire racks upside down to naturally level the tops while cooling.

Notes

For the most consistent results, always use an external oven thermometer to verify your temperature, as even small variances can affect the rise. Additionally, using room temperature eggs and milk ensures a stable emulsion that prevents the batter from breaking or becoming dense.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: International