Moist Chocolate Cake
A deeply chocolatey, ultra-moist cake with tender crumb and rich cocoa flavor - perfect for celebrations or everyday indulgence.
Equipment
Ingredients
Cake Batter
all-purpose flour (dry)
200 g
granulated sugar (dry)
200 g
cocoa powder (dry)
75 g
baking powder (dry)
7 g
baking soda (dry)
4 g
salt (dry)
3 g
eggs (room temperature)
2 piece
milk (room temperature)
200 ml
vegetable oil (liquid)
120 ml
vanilla extract (liquid)
5 ml
boiling water (hot)
200 ml
Instructions
Preheat the oven
Preheat oven to 180°C and line two 20 cm round cake pans with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Add wet ingredients
Add eggs, milk, oil, and vanilla extract to the dry mixture. Beat with a mixer on medium speed until smooth.
Add boiling water
Carefully pour in the boiling water and stir gently until the batter becomes thin and smooth. This is key for a moist texture.
Bake the cakes
Divide the batter evenly between the prepared pans and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
Cool the cakes
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Original recipe
Storage
Wrap tightly in plastic wrap or store in an airtight container. Freeze sliced cake wrapped individually for easy portions.
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