Rich and luxurious, this Chocolate Cake never disappoints.
Who said you can’t have your cake and eat it, too? I get that the phrase refers to not being able to have two incompatible things at the same time, but certainly, that adage cannot apply to actual cake! If you have cake, you must eat it, too! And when it comes to this absolutely delectable Chocolate Cake, you will not be able to resist!
Is there a more iconic dessert than Chocolate Cake? I don’t think so. Some version of it is on nearly every restaurant menu, and I highly doubt there is a bakery on earth that doesn’t sell at least one signature Chocolate Cake. And pretty much everyone I know, whether they like to bake or not, has their very own recipe for Chocolate Cake, a dreamy dessert that didn’t become popular in America until the latter part of the 19th century when chocolate became a flavoring for cake. Prior to that, it was mostly used in drinks. And now? Well, now survey after survey confirms that chocolate is the most popular kind of cake in the USA: we even have National Chocolate Cake Day (January 27, in case you’re wondering…).
Our recipe here for Chocolate Cake has what I consider a secret ingredient that accounts for its rich chocolatey flavor and wonderfully tender texture: boiling water! The water helps bring out the really intense flavor of the cocoa, as well as ensure the cake will be perfectly moist. And as you’ll see, you add it at the very end of the process, after all the other ingredients have been combined, so that it can permeate the batter completely.
Rich, decadent, and insanely delicious, you’ll want to make this Chocolate Cake for every special occasion. Of course, the very act of making this cake will turn any day into a special occasion, especially if you serve it with its best friend: ice cream! Please your chocoholics with a scoop of Dark Chocolate Ice Cream or pair this amazing cake with flavors you love with chocolate, like Coffee Ice Cream or Strawberry Ice Cream.
Measurements Matter When You’re Baking a Cake
We all know that baking is science and that measurement is a fundamental concept in science, so we need to be very careful and accurate when measuring the ingredients that go into our cake.
Let’s start with the dry ingredients. Have you ever heard of the “spoon and level” method? Instead of sticking your measuring cup into the bag of flour or canister of sugar, spoon the dry ingredient into the measuring cup. There’s no need to pack it down (in fact, it’s best not to pack it down so the flour, sugar, cocoa doesn’t settle into the cup). When you’ve filled the cup, take a knife and draw it across the top of the cup to get a smooth, level surface. Now you have spoon and leveled flour, sugar, cocoa, or whatever dry ingredient you’re measuring. For the wet ingredients, it’s best to use a liquid measuring cup and to check the amount by looking level at the liquid, versus looking at it from above. And speaking (again!) of level, measure your vanilla accurately by filling the spoon and keeping it level.
How to Make Ahead and Store?
You can store the unfrosted Chocolate Cake in an airtight container on your counter for 3-4 days. The frosted cake will last in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving Suggestions
Our ingredient list calls for Chocolate Buttercream Frosting, and this recipe is as good as it gets! But we have all kinds of frostings that pair wonderfully with this Chocolate Cake, such as White Chocolate Buttercream, Salted Caramel Frosting, or even Marshmallow Buttercream. Or, if you want to try something different, top slices of Chocolate Cake with Roasted Summer Berries, then top that with a big scoop of Vanilla Ice Cream and finish it off with a drizzle of this Blueberry Sauce.
Have you ever had the famous Viennese Sacher Torte? It’s a densely chocolate cake with apricot jam between the layers and a chocolate glaze on top. I like to do my own version with this Chocolate Cake: I put Orange Marmalade and Whipped Cream between the layers, and then I spread Chocolate Ganache on the top instead of the glaze. It’s really delicious.
Easy Chocolate Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cup chocolate buttercream frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Carefully pour in the boiling water, and continue mixing until the batter is smooth. The batter will be thin, but that’s just right.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting.
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