Description

This bold homemade chocolate cake utilizes a boiling water technique to bloom the cocoa for an intense, dark flavor. The oil-based batter ensures a remarkably moist crumb that outperforms traditional butter cakes in both texture and longevity.

Ingredients

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (Dutch-processed recommended)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

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Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans, using extra cocoa powder instead of flour for dusting to keep the exterior dark.
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt until the mixture is uniform and free of clumps.
Add the eggs, milk, oil, and vanilla to the dry ingredients. Use an electric mixer to beat on medium speed for approximately two minutes until the batter is smooth and glossy.
Pour in the cup of boiling water and stir gently by hand with a spoon or spatula. The batter will be very thin, but this step is essential for blooming the cocoa.
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks to finish cooling.

Notes

Always measure your flour using the spoon-and-level method to avoid a dense cake. For an even cleaner release from the pans, consider lining the bottoms with parchment paper in addition to greasing and dusting with cocoa powder.

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