Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch round pans, then dust with flour or cocoa powder.
- In a large mixing bowl, sift together the flour and cocoa powder, and whisk in sugar, baking powder, baking soda, and salt until uniform.
- Create a well in the center, add the eggs, milk, vegetable oil, and vanilla extract, then mix on medium speed for 2 minutes until smooth.
- With the mixer on low, carefully pour in the boiling water and mix until fully incorporated; the batter will be thin.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
Nutrition
Calories: 350kcalCarbohydrates: 48gProtein: 6gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 320mgPotassium: 220mgFiber: 1.5gSugar: 32gVitamin A: 2IUCalcium: 4mgIron: 8mg
Notes
Use room temperature eggs and milk for a smoother batter. For a dairy-free version, replace whole milk with almond or oat milk. Adding a teaspoon of instant espresso powder to the boiling water enhances chocolate flavor. Don't skip sifting to avoid dry pockets in the cake. If stacking layers, level domed tops with a serrated knife for even layers. For longer storage, unfrosted layers can be frozen for up to 3 months.
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