The Best Chocolate Cake Recipe {Ever}
, Yield: 24
A moist two-layer chocolate cake with boiling water stirred into the batter, finished with chocolate buttercream.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepPrepare two 9-inch cake pans: baking spray, or butter and lightly flour | ||||||
| 250 g all-purpose flour (spoon + level) | Whisk dry ingredients | Mix in milk, oil, eggs & vanilla | Stir in boiling water | Divide between pans; bake 350°F / 175°C, 30-35 min | Cool 10 min, unmold, cool fully | Frost cake |
| 400 g sugar | ||||||
| 65 g 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) | ||||||
| 240 ml milk (or buttermilk, almond, or coconut milk) | ||||||
| 120 ml vegetable oil (or canola oil, or melted coconut oil) | ||||||
| 2 large eggs | ||||||
| 2 teaspoons vanilla extract | ||||||
| 240 ml boiling water | ||||||
| Chocolate Buttercream Frosting Recipe | ||||||
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