Chocolate Cake

 


The Best Chocolate Cake Recipe {Ever}

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: Dessert
 
Servings: 24
 
Calories: 124kcal
 
Author: Robyn Stone | Add a Pinch

    Ingredients

    • 2 cups all-purpose flour
    • 2 cups sugar
    • 3/4 cup unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 teaspoon espresso powder homemade or store-bought
    • 1 cup milk or buttermilk, almond, or coconut milk
    • 1/2 cup vegetable oil or canola oil, or melted coconut oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
    • Chocolate Buttercream Frosting Recipe

    Instructions

    • Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

    For the chocolate cake:

    • Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
    • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
    • Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
    • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

    Notes

    The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo
    Freezer Friendly
    Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.
    High Altitude: If you live at a high altitude, adjust the recipe based upon the altitude for your area. 
    Nutritional information is for the cake only.

    Nutrition

    Calories: 124kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

    Comments