Best Chocolate Cake Recipe

Introduction

This chocolate cake is famously rich, moist, and deeply chocolaty—truly the best you’ll ever taste. It’s simple to make but delivers a decadent homemade dessert that everyone will rave about. Perfect for any occasion, you might find this becoming your new favorite go-to recipe.

Ingredients

• 1 cup brown sugar
• 1 cup granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened DARK cocoa powder (no substitutions; Hershey’s Special Dark recommended)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Step 2: In a large mixing bowl, whisk together brown sugar, granulated sugar, flour, dark cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with a mixer until smooth and thoroughly mixed.
4. Step 4: Carefully stir in the boiling water. The batter will be thin—that’s normal and helps make the cake moist.
5. Step 5: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting as desired.

Tips & Variations

• Make sure to use a dark, unsweetened cocoa powder for the best chocolate flavor—regular cocoa powder won’t give the same depth.
• For an extra moist texture, avoid overbaking. Begin checking doneness at around 30 minutes.
• Try adding a cup of strong brewed coffee instead of boiling water to enhance the chocolate flavor even more.
• Use your favorite chocolate frosting or a simple dusting of powdered sugar for a quick finish.

Storage

Store the cake covered tightly at room temperature for up to 3 days to maintain moisture. For longer storage, wrap well and refrigerate for up to one week or freeze for up to 3 months. When reheating refrigerated cake, allow it to come to room temperature or warm gently in the microwave to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dark cocoa powder?

While you can, the cake won’t have the same rich, deep chocolate flavor. Dark cocoa powder intensifies the taste and is highly recommended for this recipe.

Is it necessary to use boiling water in the batter?

Yes, boiling water helps to bloom the cocoa and loosen the batter, making the cake incredibly moist and tender. Don’t skip this step for best results.

Best Chocolate Cake Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

Experience the moistest and richest chocolate cake ever with this best chocolate cake recipe. Made with dark cocoa powder for a deep, intense chocolate flavor, this cake is perfectly balanced with a tender crumb and moist texture that chocolate lovers will rave about.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened DARK cocoa powder (Hershey’s Special Dark recommended)
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt. Add both brown sugar and granulated sugar, whisking to combine evenly.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well until fully incorporated.
4. Make the Batter: Gradually add the wet ingredients into the dry ingredients mixture. Stir gently until just combined—avoid overmixing to keep the cake tender.
5. Add Boiling Water: Carefully pour in the boiling water into the batter. Stir slowly and thoroughly to create a thin, smooth batter. The batter will be liquidy, which is expected and results in a moist cake.
6. Pour Into Pans and Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes, then turn out onto wire racks to cool completely before frosting or serving.

Notes

• Use only unsweetened DARK cocoa powder to achieve the best deep chocolate flavor.
• Do not substitute regular cocoa powder as the taste and color will be affected.
• The batter will be thin due to the boiling water; this is normal and yields a moist cake.
• Ensure cake pans are greased and floured well to avoid sticking.
• You can frost this cake with your favorite chocolate frosting or enjoy it plain with a dusting of powdered sugar.
• Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerate.

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