- Use a good‑quality cocoa powder for a richer flavor.
- Add a tablespoon of instant coffee powder to intensify chocolate.
- Swap milk for buttermilk for a tangy twist.
- For a lighter cake, replace half the butter with applesauce.
- Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Chocolate Cake
Ingredients (serves 8)
- 1 ¾ cups (220 g) all‑purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
Instructions
- Pre‑heat oven to 350 °F (175 °C). Grease and flour two 9‑inch round cake pans.
- Mix dry – sift flour, cocoa, baking powder, baking soda, salt, and sugar into a large bowl.
- Add wet – beat eggs, milk, oil, and vanilla. Stir into dry mixture until well blended.
- Incorporate water – slowly pour boiling water into batter, whisking constantly until smooth. (The batter will be thin; that’s normal.)
- Divide & bake – pour batter evenly into pans. Bake 30–35 min or until a toothpick comes out clean.
- Cool – let cakes cool in pans 10 min, then turn onto wire racks to cool completely.
- Decorate – frost with your favorite chocolate frosting or enjoy plain.
Tips & Variations