Description

An easy one-bowl chocolate cake that is incredibly moist, rich, and deeply chocolatey, perfect for beginners, everyday baking, or special occasions with minimal cleanup.

Ingredients

2 cups white sugar (or coconut sugar)

1¾ cups all-purpose flour (or 1:1 gluten-free flour blend)

¾ cup unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

½ cup vegetable oil (or melted coconut oil)

2 teaspoons vanilla extract

1 cup boiling water

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Mix until smooth and well combined.
Slowly stir in the boiling water until the batter is thin and evenly mixed.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

The batter will be thin; this is normal and ensures a moist cake.

Hot coffee can replace some of the boiling water for a mocha flavor.

This recipe works well with gluten-free flour blends.

Unfrosted cake layers freeze well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 360mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 6g
Cholesterol: 45mg