Best Ever Chocolate Cake Heritage Recipe
Indulge in pure decadence with the "Best Ever Chocolate Cake Heritage Recipe," a timeless classic that combines rich, homemade flavor with simple, pantry-friendly ingredients. This moist, perfectly tender chocolate cake is crafted with a harmonious blend of unsweetened cocoa powder for depth, a touch of vanilla for warmth, and boiling water for a silky, delicate crumb. Ready in under an hour, this easy-to-follow recipe uses basic baking techniques, making it perfect for both special occasions and everyday treats. Whether frosted with luscious chocolate icing, dusted with powdered sugar, or served plain, this two-layer masterpiece delivers unparalleled richness and nostalgia in every bite. Bake this beloved dessert today and create a new family favorite! Perfect for keywords such as "chocolate cake recipe," "heritage cake," and "best homemade desserts."
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 tablespoon unsalted butter (for greasing the pans)
- 1 tablespoon all-purpose flour (for dusting the pans)
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with unsalted butter and dusting with flour. Tap out any excess flour.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Stir in the boiling water carefully. The batter will become thin, which is normal. Ensure the mixture is well combined.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Carefully run a knife around the edges of the cakes, then invert them onto wire racks to cool completely.
Frost with your favorite chocolate frosting, dust with powdered sugar, or enjoy as is!
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 5.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 274 mg | 21% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
