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.

Ingredients

Scale

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%)

Instructions

Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Make sure to note shelf positions for even baking.
Prepare Cake Pans: Grease two 22cm (9″) cake pans with butter, then line the base with parchment paper for easy removal.
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.
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.
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.
Fill Cake Pans: Evenly pour the batter into the two prepared cake pans.
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.
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.
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