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Best Chocolate Cake Recipe

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★★★★★

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.

Ingredients

Scale

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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