The clean-up is minimal and this is the easiest chocolate cake ever!
| Servings: | 24 |
| Yield: | 2 to 9 – inch round pans |
Ingredients
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
- Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 217 mg |
| Sugars | 17 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Can I give more stars? This is simply the best choc cake I’ve ever made AND tasted. I am not much of a baker but this is so easy!! I subbed 1/4 cup applesauce for 1 egg. It is moist and tasteful! I used Ghiradelli unsweetened cocoa powder so that might have also enhanced the flavorfulness. Highly recommend…
I was skeptical but it was so easy and fast. I added espresso powder. Delicious!
Absolutely fabulous cake and super easy if you are a beginner baker. The only change I made was hot black coffee instead of water to deepen the flavor. I do this with almost every chocolate cake I make, it’s personal preference and nothing more.
I’ve made this cake once before and loved it, but I had lost the recipe. Love it that I found it again and now can save it! It is super moist cake! I admit, I freaked out the 1st time I made it since the batter was sooooooo watery, but trust the process y’all! It’s an EASY AND DELICIOUS cake!
It was a super thin mix And it fell when I checked on it at the 33 min mark. It did taste really good and was super soft
Delicious and very rich! I did make a couple of changes: I used two servings of caramel-flavored yogurt instead of the milk, reduced the oil by about half, and added about half a package of Heath Bar Bits to the batter before I baked it. (I’d wanted caramel chips instead but couldn’t find them at the grocery store.) Everyone loved it!
it well very well and well accepted to people who ate eat. Thank you so much for this wonderful recipe.
Not too sweet, making it easier to make a sweet icing. I made Cupcakes, they were good.
The best chocolate cake I’ve ever had. So moist and such a pure chocolate taste. I highly recommend it!
Delicious and it freezes well. I put half in the freezer and it is just as moist as the day I made it.
This is now my “Go-to” chocolate cake! I love this recipe and the lightness of the cake.
I’m a diabetic, so I cut the sugar in half with a sugar / Splenda or Stevia blend. I also substituted with special dark cocoa.I reduced the temp to 325 rotated after 20 min then cooked 10 min or until skewer comes out clean.
So good.
this cake was gorgeous, so moist one of the best I’ve made
The Cake turned out Totally AWESOME!!! Deliciously Moist with the CUP of Cocoa Powder. Loved it Even without the Frosting. Yummieee!!! 5 Thumbs Up!!!!
Simple to make, delicious and devoured. I did make one change and made it as a single cake int a 9×13 inch pan for a funeral. Everyone loved it!
Soooo delicious and easy to make !!
I will definitely make it again
it was a good recipe. I will be making this again
It’s amazing how easy it is and how much better it tastes than the box!
Very good. It also reacted better to the high altitude baking adjustments I need to make (7000 ft altitude) than any other cake I’ve made. I like desserts less sweet so reduced the sugar to 3/4 cup for a half recipe, and I increased the cocoa by two tbs. It made 12 delicious cupcakes. I sprinkled a few dark chocolate chips on top ten minutes into baking in lieu of frosting. It was great less sweet but I’m sure would be very tasty with the full amount of sugar. The cupcakes took a bit over fourteen minutes to cook.