Ingredients
This recipe calls for straightforward ingredients that you likely already have in your pantry. Here’s what you’ll need:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
If you’re out of cocoa powder, you can substitute it with Dutch-processed cocoa for a deeper chocolate flavor. And if whole milk isn’t available, feel free to use any milk alternative you prefer. The recipe is as flexible as you need it to be!
Instructions
Let’s walk through the steps to create this delightful cake. Just like my abuela would say, “Follow your senses and enjoy the process!”
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
- Gently stir in the boiling water until the batter is smooth and thin. This step is crucial for a moist cake.
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans to cool completely on a wire rack.
As you bake, enjoy the rich aroma of chocolate filling your kitchen — it’s one of my favorite parts of baking, reminiscent of the comforting smells from my childhood home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International