Chocolate Cake Recipe

Introduction

This rich and moist chocolate cake is a classic treat that never goes out of style. With a deep cocoa flavor and tender crumb, it’s perfect for celebrations or a simple dessert craving.

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
• 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
• 1 1/2 batches Chocolate Buttercream Frosting

Instructions

1. Step 1: Preheat the oven to 180°C/350°F (160°C fan). Prepare two 22cm (9″) cake pans by greasing them with butter and lining the bases with parchment paper.
2. Step 2: In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, then whisk briefly to combine.
3. Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Whisk well for about 30 seconds until the mixture is smooth and lump-free.
4. Step 4: Pour in the boiling water and whisk carefully to combine. The batter will be very thin, which is normal.
5. Step 5: Divide the batter evenly between the prepared cake pans.
6. Step 6: Bake for 35 minutes or until a wooden skewer inserted into the center comes out clean. Adjust time if using different shelf positions in the oven.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks upside down to cool completely.
8. Step 8: Once cooled, frost the cakes with 1 1/2 batches of your favorite Chocolate Buttercream Frosting.

Tips & Variations

• Use high-quality cocoa powder for a richer chocolate flavor.
• If you prefer a denser cake, reduce the boiling water slightly to 3/4 cup.
• Try adding a teaspoon of espresso powder to enhance the chocolate taste.
• Ensure eggs are at room temperature for a better batter texture.
• You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Allow chilled cake to come to room temperature before serving for the best texture. Leftover unfrosted cake layers freeze well for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

Yes, but baking time will vary. For smaller pans, check the cake 5-10 minutes earlier. For larger pans, baking time may increase. Always test doneness with a skewer.

Why is the batter so thin?

The boiling water thins the batter, which helps dissolve the cocoa and keep the cake moist. This is normal and results in a tender crumb.

Chocolate Cake Recipe

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★★★★★

4.4 from 113 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

This rich and moist Chocolate Cake recipe combines cocoa powder with boiling water to create a silky batter, resulting in a tender crumb that’s perfect for any occasion. Paired with a luscious chocolate buttercream frosting, this classic cake is straightforward to prepare and delivers decadent chocolate flavor in every bite.

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Ingredients

Scale 1x2x3x

Cake Ingredients

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

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

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Instructions

1. Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Make sure to note shelf positions for even baking.
2. Prepare Cake Pans: Grease two 22cm (9″) cake pans with butter, then line the base with parchment paper for easy removal.
3. Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda into a large bowl. Add the sugar and salt, then whisk briefly to combine all dry components evenly.
4. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Whisk thoroughly until the batter is smooth and free of lumps, about 30 seconds.
5. Incorporate Boiling Water: Pour in the boiling water and whisk gently until fully incorporated. The batter will be very thin, which is normal and contributes to a moist cake.
6. Fill Cake Pans: Evenly pour the batter into the two prepared cake pans.
7. Bake the Cake: Place the pans in the preheated oven and bake for approximately 35 minutes, or until a wooden skewer inserted into the centre comes out clean. Adjust cook time based on oven shelf position if necessary.
8. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool upside down completely. This prevents the cakes from becoming soggy and helps maintain shape.
9. Frost the Cake: Once completely cool, frost the cakes with the prepared chocolate buttercream frosting. Use 1 1/2 batches of frosting to generously cover and layer the cake.

Notes

• Note 1: Adjust sugar quantity according to your preference for sweetness.
• Note 2: Use unsweetened cocoa powder for best flavor balance.
• Note 3: If using springform pans or different sizes, adjust baking time accordingly.
• Note 4: Shelf position affects baking time and evenness – middle rack recommended.
• Note 5: Cooling cakes upside down helps them retain moisture and shape.

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

Keywords: chocolate cake, moist chocolate cake, classic chocolate cake, homemade chocolate cake, chocolate buttercream frosting, easy chocolate cake