This chocolate cake is simple to make and has a rich chocolate taste. It’s soft, moist, and stays fresh for up to five days. You only need a wooden spoon to mix it.
Why You’ll Love This Cake:
- Rich Chocolate Flavor: Achieved using just cocoa powder, with boiling water to intensify the chocolate taste.
- Moist and Tender Crumb: Stays deliciously fresh for 4-5 days.
- Versatility: Can be dusted with icing sugar and served with cream for simplicity, or lavishly frosted for a more indulgent treat.
Ingredients
- All-purpose flour
- Sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Kosher salt
- Espresso powder (homemade or store-bought)
- Milk (or buttermilk, almond, or coconut milk)
- Vegetable oil (or canola oil, or melted coconut oil)
- Large eggs
- Vanilla extract
- Boiling water
- Chocolate Buttercream Frosting
How To Make Chocolate Cake
Heat the oven to 350º F. Get two 9-inch cake pans ready by either spraying them with baking spray or by greasing them with butter and dusting with flour.
In a large bowl or the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Use a whisk to mix everything together, or use the paddle attachment on your mixer to blend the ingredients thoroughly.
Pour the milk, vegetable oil, eggs, and vanilla into the flour mixture. Mix on medium speed until everything is well blended. Lower the speed and slowly add the boiling water to the batter, ensuring it is thoroughly combined.
Evenly divide the cake batter between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then, remove the cakes from the pans and allow them to cool completely on a wire rack.
Spread the Chocolate Buttercream Frosting generously over the cake.
How to Make Ahead and Store the Homemade Chocolate Cake
Allow the cake layers to cool completely. Once cool, wrap each layer securely with plastic wrap, then cover with foil. Place the wrapped layers in freezer bags and freeze for up to 2 months. To use, thaw the layers overnight in the refrigerator while still wrapped. The following day, they’ll be ready to assemble and frost.
More Delicious Cakes
Chocolate Cake
Ingredients
- 2 cups 240 g all-purpose flour
- 2 cups 396 g sugar
- 3/4 cup 63 g unsweetened cocoa powder
- 2 teaspoons 8 g baking powder
- 1 1/2 teaspoons 9 g baking soda
- 1 teaspoon 2.8 g kosher salt
- 1 teaspoon 2.3 g espresso powder, homemade or store-bought
- 1 cup 227 g milk, or buttermilk, almond, or coconut milk
- 1/2 cup 99 g vegetable oil, or canola oil, or melted coconut oil
- 2 large 100 g eggs
- 2 teaspoons 9.4 g vanilla extract
- 1 cup 227. g boiling water
- Chocolate Buttercream Frosting Recipe
Instructions
- Heat the oven to 350º F. Get two 9-inch cake pans ready by either spraying them with baking spray or by greasing them with butter and dusting with flour.
- In a large bowl or the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Use a whisk to mix everything together, or use the paddle attachment on your mixer to blend the ingredients thoroughly.
- Pour the milk, vegetable oil, eggs, and vanilla into the flour mixture. Mix on medium speed until everything is well blended. Lower the speed and slowly add the boiling water to the batter, ensuring it is thoroughly combined.
- Evenly divide the cake batter between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then, remove the cakes from the pans and allow them to cool completely on a wire rack.
- Spread the Chocolate Buttercream Frosting generously over the cake.