Description

This incredibly moist and tender chocolate cake uses an express method to deliver bakery-quality results in less than an hour. By blooming the cocoa with boiling water, you achieve a deep, rich flavor profile that perfectly complements the soft, oil-based crumb.

Ingredients

2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

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Instructions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt until well combined and lump-free.
Add the eggs, milk, oil, and vanilla extract to the dry mixture and beat with an electric mixer on medium speed for 2 minutes.
Reduce the mixer speed to the lowest setting and carefully pour in the boiling water, stirring until the batter is smooth and uniform.
Divide the thin batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

For the best texture, ensure your eggs and milk are at room temperature before mixing to allow the fats to emulsify properly. If you prefer a more intense chocolate hit, replace the boiling water with hot brewed coffee to further enhance the cocoa’s natural depth without adding a coffee flavor.

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