Classic Chocolate Cake
Classic Chocolate Cake uses Dutch-process cocoa and hot water or coffee to produce a deep chocolate flavor and a moist, soft crumb. The batter comes together in one bowl, and the layers bake in about 35 minutes. Finish with your choice of chocolate buttercream or ganache for a straightforward but reliably crowd-pleasing result.
Equipment
- 1 9-inch round cake pans
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Cooling Rack
- 1 Offset spatula
Ingredients
Cake Ingredients
- 1 ¾ cups all-purpose flour Ensure it's fresh for best texture
- ¾ cup unsweetened cocoa powder Use high-quality Dutch-processed cocoa
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt Kosher salt preferred
- 2 large eggs At room temperature for better emulsification
- 1 cup whole milk Room temperature
- ½ cup vegetable oil Canola or sunflower oil recommended
- 2 teaspoons vanilla extract Pure extract for the richest flavor
- 1 cup boiling water Needed to deepen the chocolate flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper circles. This ensures the cakes release easily after baking.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and ensures a smooth batter.
- In another bowl, whisk the eggs, milk, oil, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, using an electric mixer, and beat on medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water using a spatula or wooden spoon. The batter will be thin, but this is expected—it will result in a moist cake.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
Notes
For a more intense chocolate flavor, you can substitute the boiling water with freshly brewed coffee. If you prefer a less sweet cake, reduce the sugar by 1/4 cup. To make the cake dairy-free, substitute almond milk for whole milk.
Nutrition
Calories: 470kcalCarbohydrates: 77gProtein: 7gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 609mgPotassium: 217mgFiber: 4gSugar: 52gVitamin A: 117IUCalcium: 105mgIron: 3mg
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