Description
A rich and decadent moist chocolate cake made with cocoa, hot coffee or water, and simple pantry ingredients for an intensely chocolatey flavor and soft, tender crumb. Perfect for birthdays, celebrations, or any chocolate craving.
Ingredients
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Stir in the hot water or hot coffee. The batter will be thin.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Notes
Replace hot water with freshly brewed coffee to intensify the chocolate flavor.
Substitute milk with buttermilk for extra tenderness and a slight tang.
Can be baked in a 9×13-inch pan; adjust baking time as needed.
For cupcakes, bake at 350°F for 18–22 minutes.
Store at room temperature for up to 3 days or freeze unfrosted layers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
