There’s something universally magical about a slice of rich, moist chocolate cake — a moment of indulgence that feels just as at home in a Parisian café as it does at a Southern Sunday potluck.
Inspired by both the delicate techniques of French pâtisserie and the hearty, soul-warming traditions of Alabama baking, this chocolate cake blends global finesse with down-home comfort.
Whether you’re craving a cozy slice after dinner or planning a show-off dessert for your next gathering, this cake offers a sweet passport to pure joy. Grab your whisk — and let’s dive into a culinary adventure one decadent bite at a time!
Flavor Bomb Alert!
- Discovered this cake after a rainy day stroll through a London market — the rich, bittersweet flavor instantly transported me to cozy little tea shops. It’s the kind of cake that feels like a hug in dessert form.
- Swapped heavy creams for tangy buttermilk once during a Southern summer — and wow, it made the texture even more tender. If you’re after that old-fashioned, melt-in-your-mouth feel, you’ll love this adjustment too.
- Took it to a backyard BBQ once (next to the peach cobblers and pecan pies!) — and people still talk about how it held its own. Proof that even in a sea of desserts, a well-made chocolate cake can steal the show.
- Experimented with adding a dash of Vietnamese cinnamon — and it brought this gorgeous, subtle warmth to the chocolate. If you like exploring flavors, it’s an easy, global twist to try!
- Bonus: Because it’s so deeply chocolatey and satisfying, I naturally started eating smaller slices — a win-win when you want a sweet treat without going overboard.
Chocolate Cake Recipe
This rich, moist chocolate cake is a timeless favorite, made with everyday pantry staples like cocoa, flour, eggs, and milk. With its fluffy texture and deep chocolate flavor, it’s the perfect base for birthdays, celebrations, or simply satisfying your sweet tooth with a classic treat.
Equipment
- Two 9-inch round baking pans
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Sifter (optional, for dry ingredients)
- Rubber spatula
- Wire cooling rack
- Oven thermometer
Ingredients
- 1¾ cup all-purpose flour
- 1 cup boiling water
- ½ cup vegetable oil
- 2 cups white sugar
- 1½ tsp baking soda
- ¾ cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 tsp salt
- 1½ tsp baking powder
- 1 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing and flouring them.
- In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the eggs, milk, oil, and vanilla extract, then beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth.
- Carefully stir in the boiling water—the batter will become thin at this point.
- Pour the mixture evenly into your prepared pans and place them in the preheated oven.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
- Sifting the dry ingredients helps prevent clumps and ensures even distribution for a lighter cake texture.
- For a deeper chocolate flavor, use dark cocoa powder or Dutch-processed cocoa.
- Don’t skip the boiling water—it activates the cocoa and creates a moist, tender crumb.
| Nutrition | Value |
| Calories | 160kcal |
| Carbohydrates | 26g |
| Fibre | 1g |
| Fat | 5g |
| Protein | 2g |
| Cholesterol | 16g |
Tips To Ease Your Job!
- Line the pans with parchment paper after greasing and flouring — it guarantees easy release without sticking or tearing the cake.
- Pre-measure all ingredients before starting (mise en place!) so you can just pour and mix without fumbling mid-recipe.
- Use hot water from a kettle instead of boiling on the stove — it’s quicker and helps maintain a smooth baking flow.
- Tap the pans on the counter after pouring in the batter to release air bubbles for a more even, level cake.
- Don’t overmix the batter after adding boiling water — stir gently until just combined to keep the cake tender.
