Experience the rich and luscious flavor of this Moist Chocolate Cake, a perfect dessert for chocolate lovers. This homemade chocolate cake is not only easy to make but also uses simple ingredients found in your kitchen pantry. Whether it’s for a birthday, anniversary, or just to satisfy your sweet tooth, this decadent cake is sure to impress.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions
Step 1: Prepare Your Oven and Pans
- Preheat your oven to 350°F (175°C) for optimal baking.
- Grease two 9-inch round cake pans with butter or non-stick cooking spray.
- Line the bottom of each pan with parchment paper to prevent sticking.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, sift together 2 cups of all-purpose flour, 2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt.
- Use a whisk to thoroughly combine the dry ingredients, ensuring there are no lumps.
Step 3: Mix Wet Ingredients
- In a medium mixing bowl, add 1 cup of whole milk, 1/2 cup of vegetable oil, 2 large eggs, and 2 teaspoons of pure vanilla extract.
- Beat the wet ingredients with a whisk or electric mixer until well blended.
Step 4: Combine Dry and Wet Mixtures
- Pour the wet ingredient mixture into the bowl of dry ingredients.
- Mix on medium speed using an electric mixer or vigorously by hand until the batter is smooth and free of lumps.
Step 5: Incorporate Boiling Water
- Carefully add 1 cup of boiling water to the batter. This step enhances the chocolate flavor and moisture.
- Stir slowly until the boiling water is fully incorporated. The batter will be thin; this is normal for a moist cake.
Step 6: Pour Batter into Pans
- Divide the batter evenly between the two prepared cake pans.
- Tap the pans gently on the countertop to release any air bubbles.
Step 7: Bake the Cakes
- Place the cake pans on the middle rack of your preheated oven.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 8: Cool the Cakes
- Remove the cakes from the oven using oven mitts.
- Allow them to cool in the pans for about 10 minutes.
- Run a knife around the edges to loosen the cakes.
- Invert the cakes onto a wire rack, remove the parchment paper, and let them cool completely.
Step 9: Frost and Decorate (Optional)
- Once the cakes are completely cool, you can frost them with your favorite chocolate frosting or ganache.
- For an added touch, sprinkle chocolate shavings or dust with powdered sugar.
- Place the first cake layer on a serving platter, spread frosting on top, then place the second layer and frost the top and sides.
Serving Suggestions
- Slice the Moist Chocolate Cake with a sharp knife, wiping it clean between cuts for neat slices.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with fresh berries for a refreshing contrast.
Baking Tips for the Best Results
- Use Fresh Ingredients: Ensure your baking powder and baking soda are not expired for optimal rising.
- Room Temperature Eggs: Bring eggs to room temperature for better emulsification.
- High-Quality Cocoa Powder: A good-quality unsweetened cocoa powder enhances the rich chocolate flavor.
- Don’t Overmix: Overmixing can lead to a dense cake; mix just until the ingredients are combined.
- Boiling Water Addition: Adding boiling water helps bloom the cocoa powder, intensifying the chocolate taste.
Storage Instructions
- At Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: If frosted with perishable frosting, refrigerate for up to 5 days.
- Freezing: Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
Why This is the Best Chocolate Cake Recipe
This recipe stands out because it balances simplicity with indulgence. The combination of moist texture, rich chocolate flavor, and easy preparation makes it a go-to dessert. The use of everyday kitchen cooking tools means you don’t need any special equipment to create a bakery-quality cake at home.
Frequently Asked Questions
Q: Can I use a different type of flour? A: All-purpose flour works best for this recipe, but you can substitute with cake flour for a lighter texture. Adjust measurements accordingly.
Q: What can I use instead of vegetable oil? A: You can substitute vegetable oil with canola oil, melted coconut oil, or melted butter for a different flavor profile.
Q: How do I make this cake gluten-free? A: Use a 1:1 gluten-free all-purpose flour blend. The texture may vary slightly.
Nutritional Information
Approximate per serving (without frosting):
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 350mg
- Total Carbohydrates: 58g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 5g
Kitchen Cooking Tools
- Measuring cups and spoons
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (optional)
- Spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Oven mitts
- Wire rack
- Toothpick or cake tester
- Serving platter
Baking this Moist Chocolate Cake is a delightful way to bring joy to any occasion. With its rich flavor and tender crumb, it’s a dessert that satisfies every chocolate craving. Plus, using standard kitchen tools makes the process straightforward and enjoyable. Happy baking!