Description
A rich and moist chocolate cake perfect for any celebration or dessert craving. This recipe yields a tender crumb and deep chocolate flavor, ideal for photography and indulgence.
Ingredients
1 and 3/4 cups (220 grams) all-purpose flour, sifted
2 cups (400 grams) granulated sugar
3/4 cup (65 grams) unsweetened cocoa powder, sifted
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240 ml) whole milk, at room temperature
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) boiling water
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for 2 minutes until smooth and well combined.
Carefully stir in the boiling water by hand. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Run a knife around the edges to loosen the cakes, then invert them onto wire racks to cool completely.
Once cooled, frost and decorate as desired for photography or serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes