No-Fail Chocolate Cake
This recipe delivers a consistently moist and rich chocolate cake, perfect for any occasion. It's a simple yet delicious dessert that lives up to its "no-fail" name.
Equipment
- Oven
- 8-inch round cake pans
- Large bowl
- Whisk
- Medium bowl
- Electric mixer
- Wire rack
- Wooden skewer or toothpick
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk whole milk recommended
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Additional
- 1 cup boiling water or hot coffee
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them or lining with parchment paper.
Mixing
- In a large bowl, whisk together all the dry ingredients until thoroughly combined and lump-free.
- In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry mixture and mix on low speed or by hand until just combined; avoid overmixing.
- Carefully stir in the boiling water until the batter is smooth and thin.
Baking & Cooling
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely.
Notes
For an extra rich flavor, you can substitute boiling water with hot coffee. Ensure all ingredients are at room temperature for the best results.