The Best Chocolate Cake Recipe

I’ve included some videos I found relevant and helpful. 😍

This chocolate cake recipe is a dream come true for dessert lovers. It’s easy to make and produces a rich, moist cake that will have everyone asking for seconds. The secret to this cake’s amazing texture is the combination of cocoa powder and boiling water, which creates a deep chocolate flavor.

The recipe uses simple ingredients you likely have in your pantry. It takes just 15 minutes to prepare and 30 minutes to bake. The result is a delicious two-layer cake that serves 24 people. With its one-bowl mixing method, this recipe is perfect for both new and experienced bakers.

Exact Ingredients List

Here’s what you’ll need to make this yummy chocolate cake:

Dry 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

Wet Ingredients:

• 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

Don’t forget the Chocolate Buttercream Frosting to top it off!

For baking, you’ll need two 9-inch cake pans, a mixing bowl, and a balloon whisk. This recipe makes 24 servings, perfect for a party or gathering.

The prep takes about 15 minutes, and baking time is 30 minutes. In just 45 minutes total, a tasty chocolate cake will be ready to enjoy!

Instructions

Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans with baking spray or butter.

In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk them together until well mixed.

Add the wet ingredients to the bowl: milk, vegetable oil, eggs, and vanilla extract. Mix on medium speed until smooth.

Carefully pour in the boiling water and stir until the batter is well combined. It will be thin, but that’s okay!

Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes.

To check if the cakes are done, insert a toothpick into the center. It should come out clean.

Let the cakes cool in the pans for 10 minutes. Then, remove them and place on a wire rack to cool completely.

Once cooled, frost the cakes with your favorite chocolate buttercream frosting. Enjoy your delicious homemade chocolate cake!

Possible Substitutes List & Recipe Variations

This chocolate cake recipe is flexible and allows for many substitutions. For a dairy-free version, use almond or coconut milk instead of regular milk. Swap the eggs for mashed bananas or applesauce to make it vegan.

The vegetable oil can be replaced with canola oil or melted coconut oil. For a richer flavor, try using melted butter instead.

To make the cake gluten-free, use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Add an extra egg to help with binding.

For a mocha twist, double the amount of espresso powder. Coffee lovers can substitute the boiling water with hot brewed coffee.

Try these fun variations:

• Add 1 cup chocolate chips to the batter
• Mix in 1/2 cup chopped nuts
• Swirl in 1/4 cup raspberry jam before baking

The frosting can be customized too. Use peanut butter, cream cheese, or vanilla buttercream instead of chocolate. Or skip the frosting and dust with powdered sugar for a lighter option.

Tips, Tricks & Storing

For the best chocolate cake, measure ingredients carefully. Use a kitchen scale for accuracy if possible. Room temperature eggs and milk mix better with other ingredients.

Don’t overmix the batter. Stir just until ingredients are combined. This keeps the cake tender and moist.

Check the cake early. Start testing at 25 minutes with a toothpick. The cake is done when a few moist crumbs stick to the toothpick.

Cool cakes completely before frosting. This prevents the frosting from melting.

To store, keep the cake covered at room temperature for 3-4 days. For longer storage, refrigerate for up to a week.

Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before frosting.

Make ahead tip: Bake cake layers 1 day in advance. Wrap in plastic and store at room temperature. Frost the next day for best results.