Classic Chocolate Cake

Indulge in the rich and moist Classic Chocolate Cake that's perfect for any occasion. Easy to make and utterly irresistible.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 1

Servings: 8 pieces

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk or buttermilk for extra moisture
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Equipment

Mixing bowls
Whisk
Spatula
Two 9-inch round cake pans
Measuring cups and spoons

Method

Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add the milk, oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry mix and stir gently until combined. Lumps are okay.
Slowly pour in the boiling water while stirring. The batter will thin out.
Pour the batter evenly into the prepared pans and bake for about 30-35 minutes. Check for doneness with a toothpick.

Nutrition

Calories: 350kcalCarbohydrates: 53gProtein: 4gFat: 15gSaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 1IUCalcium: 4mgIron: 10mg

Notes

Brush each layer with a simple syrup to keep the cake moist. Store the cake at room temperature for up to three days, or refrigerate for longer storage. For freezing, slice first and wrap each piece individually; frozen cake lasts up to three months. Remember to use room-temperature eggs for better blending, and don’t skip the resting time to develop flavors. Enjoy your baking!

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