Creating this chocolate cake is incredibly simple — just mix the ingredients in a bowl and pop it in the oven!
You can view the complete recipe below, but here is a quick summary of what to anticipate:
Best Frosting for Chocolate Cake
Creamy Chocolate Frosting: This top-rated frosting has nearly 2,000 rave reviews and is incredibly easy to prepare with just a few simple ingredients likely already in your kitchen.
Other Options: You can never go wrong with classic cream cheese frosting, a favorite among the Allrecipes community. Buttercream is another crowd-pleaser, and for those seeking a candy bar-inspired twist, Fluffy Peanut Butter Frosting is an excellent choice.
Directions
Combine the dry ingredients in a spacious bowl.
Combine the eggs, vanilla, and oil at a medium speed. Stir in the boiling water.
Pour the batter into prepared pans. Bake until a toothpick inserted in the center comes out clean.
The Best Chocolate Cake Recipe
Video by Preppy Kitchen
How to Store Chocolate Cake
Room Temperature: AA cake topped with buttercream frosting can be kept at room temperature, covered, for a maximum of five days.
Refrigeration: Cakes with cream cheese frosting should be refrigerated within two hours.
Can You Freeze Chocolate Cake?
Yes, this chocolate cake freezes wonderfully. We recommend freezing the individual, unfrosted layers. Once the layers have completely cooled, securely wrap them in storage wrap and then cover with a layer of aluminum foil marked with the date. For optimal preservation, place the double-wrapped layers in an airtight container. Cakes can be stored in the freezer for a maximum of three months. To use, thaw them overnight in the refrigerator.
Allrecipes Community Tips and Praise
"Loved this cake," says Jinglebells. "It turned out so moist and rich. We all loved it. Next time, we will incorporate additional cocoa powder since we have a strong affection for chocolate. Easy to make and delicious."
Kali Hintz states, "This is the cake recipe we rely on most. Our family asks for it whenever possible. It boasts a rich flavor, is exceptionally moist, and is very simple to make. This is our top cake selection."
"This was fantastic," raves Hannah Culbertson. "The water addition makes worried at first, but the result was great! We prepared 24 cupcakes that were decadent, light, and bursting with flavor.
Ingredients
Original recipe yields 24 servings:
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
Dear Lykkers, preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla; mix on medium speed with an electric mixer for 2 minutes. Stir in the boiling water. The batter will be thin.
Pour the batter evenly into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Now Its Time to enjoy!
Nutrition Facts (Per Serving)
- 160 Calories - 5g-Fat - 26g Carbs - 2g Protein
