Description

This moist and rich Chocolate Cake is an indulgent classic, featuring a thin, luscious batter that bakes into tender layers perfect for frosting. Made with cocoa powder, it delivers deep chocolate flavor, while the boiling water helps create a light texture. Paired with creamy chocolate buttercream frosting, this cake is ideal for celebrations or any sweet craving.

Ingredients

Scale

Dry Ingredients

1 3/4 cups plain / all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda (bi-carb soda)
2 cups white sugar
1 tsp salt

Wet Ingredients

2 eggs (~55-65g / 2 oz each)
1 cup milk (low or full fat)
1/2 cup vegetable oil (or canola)
2 tsp vanilla extract
1 cup boiling water

Frosting

1 1/2 batches Chocolate Buttercream Frosting (scale recipe up by 50%)

Instructions

Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Ensure to consider oven shelf positions for even baking.
Prepare Cake Pans: Grease two 22cm/9-inch cake pans with butter and line the bases with parchment paper for easy removal.
Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt, then whisk briefly to combine evenly.
Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Whisk well for about 30 seconds until the batter is smooth and lump-free.
Incorporate Boiling Water: Carefully add the boiling water to the batter and whisk thoroughly. The batter will be very thin, which is normal for this recipe.
Fill Cake Pans: Divide the batter evenly between the prepared cake pans.
Bake the Cake: Place the pans in the oven and bake for approximately 35 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean. Adjust baking time based on pan placement as needed.
Cool Cake: Allow the cakes to cool in the pans for 10 minutes. Then, carefully turn them out onto wire racks upside down to cool completely.
Frost: Once completely cooled, frost the cake layers with chocolate buttercream frosting scaled up by 50% for ample coverage.

Notes

Note 1: Using white sugar balances the flavor against the cocoa’s bitterness.
Note 2: Unsweetened cocoa powder is essential for the best chocolate flavor without added sweetness.
Note 3: If using springform or different pan sizes, adjust the baking time accordingly as smaller pans may bake faster.
Note 4: Shelf positioning in the oven affects cooking time; middle shelves are recommended for even heat distribution.
Note 5: Cooling cakes upside down helps maintain a flat top, ideal for frosting.

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

Keywords: Chocolate Cake, Moist Chocolate Cake, Classic Chocolate Cake, Chocolate Layer Cake, Chocolate Buttercream