The Best Chocolate Cake Recipe Ever
This Best Chocolate Cake Recipe Ever is a one-bowl wonder that delivers a rich, moist, and deeply chocolatey dessert. Easy to make with minimal cleanup, it's perfect for every occasion. With simple ingredients and a decadent chocolate buttercream frosting, it's the go-to cake for novice bakers and pros alike. Get ready to indulge in a deep chocolate flavor, a soft and tender crumb, and a crowd-pleasing cake that's highly adaptable for gluten-free, dairy-free, or egg-free diets.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 24 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 kosher salt
1 teaspoon espresso powder
1 cup milk (or buttermilk, almond, or coconut milk)
1/2 cup vegetable oil (or canola or melted coconut oil)
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Optional:
Chocolate Buttercream Frosting (for topping)
Instructions
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Preheat Oven: Preheat your oven to 350º F (175º C). Grease and flour two 9-inch cake pans or use non-stick spray for easy removal.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
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Add Wet Ingredients: Add the milk, oil, eggs, and vanilla extract to the dry ingredients. Mix until everything is well combined.
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Add Boiling Water: Slowly mix in the boiling water. The batter will be thin, but that's perfectly fine.
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Bake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
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Frost: Once the cakes are fully cooled, frost with your favorite chocolate buttercream frosting, if desired.
Notes
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
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Dairy-Free Option: Use almond or coconut milk in place of regular milk.
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Egg-Free Option: Replace the eggs with 2/3 cup unsweetened applesauce or a commercial egg replacer.
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Oil Alternatives: You can use melted butter or coconut oil for a different flavor profile.
Find it online: https://recipesbyjanet.com/the-best-chocolate-cake-recipe-ever/
