Ingredients

2 cups all-purpose flour (spooned and leveled)

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon kosher salt

1 teaspoon espresso powder (homemade or store-bought)

1 cup milk (or buttermilk, almond, or coconut milk)

1/2 cup vegetable oil (or canola oil, or melted coconut oil)

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

Instructions

Step 1: Preheat your oven to 350º F. Prepare two 9-inch cake pans by spraying them with baking spray, buttering and lightly flouring, or brushing with homemade chocolate pan release.

Step 2: In a large bowl or stand mixer bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk these dry ingredients together until evenly mixed.

Step 3: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix on medium speed until everything is well combined.

Step 4: Reduce the mixer speed and slowly add the boiling water to the batter. Mix carefully until fully incorporated. The batter will be thin, but this ensures a moist cake.

Step 5: Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting.

Step 7: Once cooled, frost the cake with your favorite Chocolate Buttercream Frosting and enjoy!

Tips & Variations

For a deeper chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.

Substitute milk with buttermilk for a tangier taste and more tender crumb.

Add a teaspoon of instant espresso powder to enhance the chocolate intensity.

Try layering the cake with fresh berries or a raspberry jam for a fruity twist.

Make a vegan version by using plant-based milk, flax eggs, and coconut oil.

Storage

Store the frosted cake covered tightly at room temperature for up to 3 days. For longer storage, refrigerate the cake in an airtight container for up to 5 days. Before serving, allow refrigerated cake to come to room temperature for the best texture. The unfrosted cake layers can be wrapped well and frozen for up to 2 months.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or add it separately for best results.

Why is boiling water added to the cake batter?

Boiling water intensifies the cocoa flavor and helps dissolve the cocoa powder fully, resulting in a moist and tender cake with a rich chocolate taste.