Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix on medium speed for 2 minutes.
- Stir in the boiling water until well combined; the batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
- Frost with your favorite chocolate frosting once cooled.
Notes
- For a richer flavor, add a cup of chocolate chips to the batter before baking.
- This cake can be made a day in advance; store in an airtight container.
- Consider adding a layer of raspberry jam between the cake layers for a fruity twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg