Devilishly Moist Chocolate Cake
Indulge in pure decadence with this Devilishly Moist Chocolate Cake, a dessert that lives up to its name. Perfectly tender and irresistibly rich, this recipe combines pantry staples like all-purpose flour, unsweetened cocoa powder, and granulated sugar to create a cake that’s deeply chocolatey and delightfully soft. The secret to its unbeatable moisture lies in the combination of vegetable oil, whole milk, and a touch of boiling water, which gives the batter its silky texture. With just 20 minutes of prep time and a quick bake, this two-layer chocolate cake is ideal for birthdays, celebrations, or any moment that calls for a bit of indulgence. Top it with your favorite chocolate buttercream or ganache, and you’ll have a show-stopping dessert that’s guaranteed to impress.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom of each pan with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed using a hand mixer or stand mixer for about 2 minutes, or until smooth and well-combined.
Reduce the speed to low and carefully pour in the boiling water. Mix until the batter is smooth and slightly thinner—you want a pourable consistency.
Divide the batter evenly between the prepared cake pans. Gently tap the pans on the countertop to remove any air bubbles.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, carefully invert the cakes onto a cooling rack, peel off the parchment paper, and let them cool completely.
Frost with your favorite chocolate buttercream or ganache for a decadent finish. Slice, serve, and enjoy your devilishly moist chocolate cake!
Nutrition Facts
Calories |
3937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 5161 mg | 224% | |
| Total Carbohydrate | 687.2 g | 250% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 416.2 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 599 mg | 46% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 3447 mg | 73% | |
*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.
