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This image shows a top-down view of a moist chocolate cake with rich, glossy chocolate frosting and chocolate shavings, placed on a clean white marble countertop.

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 people
Calories 160 kcal

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.
    This image shows two greased and floured 9-inch aluminum baking pans ready for the chocolate cake batter, placed on a white marble countertop.
  • In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
    This image shows a top-down view of dry ingredients including sugar, flour, cocoa powder, baking powder, baking soda, and salt stirred together in a clear glass mixing bowl on a white marble countertop.
  • 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.
    This image shows a top-down view of smooth and glossy chocolate cake batter in a clear glass mixing bowl after being beaten with an electric mixer, placed on a white marble countertop.
  • Carefully stir in the boiling water—the batter will become thin at this point.
    This image shows a top-down view of thin and fluid chocolate cake batter in a clear glass mixing bowl after boiling water has been stirred in, placed on a white marble countertop.
  • Pour the mixture evenly into your prepared pans and place them in the preheated oven.
    This image shows a top-down view of thin chocolate cake batter being poured evenly into two greased and floured baking pans placed on a white marble countertop.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
    This image shows a top-down view of chocolate cakes baking inside a stainless steel oven, with a glimpse of the white marble cooktop underneath.
  • Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Slice, serve, and enjoy!
    This image shows a top-down view of fully cooled chocolate cakes resting on a black wire rack placed over a white marble countertop, ready for slicing and serving.

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.