Description

A decadent and moist chocolate cake featuring a tender, open crumb achieved through the unique blooming of cocoa powder with boiling water. This reliable recipe creates a professional-quality sponge that stays soft for days, perfect for any celebration.

Ingredients

245g (1 3/4 cups) Plain Flour
75g (3/4 cup) Unsweetened Cocoa Powder
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
400g (2 cups) Sugar
1 tsp Salt
2 Large Eggs (room temperature)
250ml (1 cup) Whole Milk
125ml (1/2 cup) Vegetable Oil
250ml (1 cup) Boiling Water
2 tsp Vanilla Extract

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Instructions

Preheat your oven to 350°F (180°C) and prepare two 9-inch (22cm) cake pans by greasing them with butter and lining with parchment paper.
Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl to remove lumps, then whisk in the sugar and salt until evenly distributed.
Create a well in the center of the dry ingredients and add the eggs, milk, oil, and vanilla extract.
Whisk for approximately 30 seconds with a balloon whisk, starting from the center and working outward, until the mixture is glossy and smooth.
Carefully pour the boiling water into the batter and whisk gently until fully incorporated; the batter will be very thin and liquid.
Divide the batter evenly between the prepared pans and bake on the middle rack 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 inverting them onto wire racks to cool completely before frosting.

Notes

To ensure a perfectly level surface for stacking, try cooling your cake layers upside down on the wire rack. Always use a digital kitchen scale for the flour and cocoa measurements to maintain the specific chemistry required for this high-moisture batter.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: French-inspired