Hi everyone, Emily here! There is nothing quite like the smell of a rich, Easy Homemade Chocolate Cake wafting through the house to make a regular day feel like a celebration. If you’ve been intimidated by baking from scratch, let me tell you: this recipe is for you. It uses simple pantry staples and a “secret” boiling water technique that results in the most incredibly moist and tender crumb you’ve ever tasted. It’s my go-to for birthdays, bad days, or just because—and I promise it’s much easier than anything you’ll find in a box!
Why You’ll Love This Recipe
Zero-Fuss Preparation: You don’t need a fancy stand mixer; a simple whisk and a bowl will do the trick.
Unbelievably Moist: The addition of boiling water blooms the cocoa and ensures the cake stays hydrated and soft for days.
Perfect for Beginners: The steps are straightforward, making it a “no-fail” recipe for new bakers.
Deep Chocolate Flavor: Using unsweetened cocoa powder creates a sophisticated, rich taste that isn’t overly sugary.
Ingredients
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All-Purpose Flour: 220 g; provides the necessary structure for the cake layers.
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Granulated Sugar: 300 g; sweetens the cake and contributes to the tender crumb.
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Unsweetened Cocoa Powder: 65 g; the heart of the recipe, providing deep chocolate notes.
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Baking Powder: 1.5 teaspoons; acts as a leavening agent to help the cake rise.
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Baking Soda: 1.5 teaspoons; reacts with the cocoa and milk for extra lift.
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Fine Salt: 1 teaspoon; balances the sweetness and intensifies the chocolate.
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Large Eggs: 2; help bind the ingredients and add richness.
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Whole Milk: 240 ml; adds moisture and a velvety texture to the batter.
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Vegetable Oil: 120 ml; ensures the cake remains moist even when stored in the fridge.
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Vanilla Extract: 2 teaspoons; rounds out the flavors with a warm, floral aroma.
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Boiling Water: 240 ml; “blooms” the cocoa powder for maximum chocolate intensity.
Instructions
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Preheat and prep your oven to 175°C (350°F). Grease and lightly flour two 23-cm round cake pans, tapping out any excess flour to ensure a clean release later.
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Whisk the dry ingredients together in a large mixing bowl. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt, whisking until the mixture is a uniform, pale chocolate color.
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Incorporate the wet ingredients (except the water) into the dry mixture. Add the eggs, milk, vegetable oil, and vanilla extract. Whisk until the batter is smooth and glossy.
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Bloom the cocoa by carefully pouring in the boiling water. Mix slowly by hand until the batter is thoroughly blended. Note: The batter will be very thin—this is exactly how it should look!
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Divide and bake by pouring the batter evenly between the two prepared pans. Place them in the center of the oven and bake for 30–35 minutes.
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Test for doneness by inserting a toothpick into the center of the cakes. It should come out clean or with just a few moist crumbs.
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Cool with care by letting the cakes rest in their pans for 10 minutes. Gently turn them out onto a wire rack to cool completely before you even think about frosting them.
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Decorate your masterpiece once the layers are totally cold. Apply your favorite buttercream, ganache, or a simple dusting of powdered sugar.
You Must Know
Technique Alert: Adding boiling water to the batter is the “secret sauce” of this recipe. It thins the batter significantly, but don’t panic! This process breaks down any lumps in the cocoa and creates a unique steam-reaction in the oven that leads to an ultra-tender texture. Safety Note: Be extremely careful when whisking in the boiling water to avoid splashes.
Storage Tips
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Fridge: Store the frosted cake in an airtight container for up to 5 days.
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Reheating: A 10-second zap in the microwave makes a slice taste like it’s fresh from the oven.
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Freezing: You can freeze the unfrosted layers! Wrap them tightly in plastic wrap and foil; they stay perfect for up to 3 months.
Ingredient Substitutions
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The Liquid: For an even deeper flavor, replace the boiling water with boiling hot coffee. It won’t taste like coffee, but it makes the chocolate “pop.”
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The Milk: You can use buttermilk for a slightly tangier flavor and even more tenderness.
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The Fat: Melted coconut oil can be used instead of vegetable oil if you prefer.
Serving Suggestions
This cake is a blank canvas! Try:
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Serving a slice with a big scoop of vanilla bean ice cream.
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Topping with fresh raspberries or strawberries to cut through the richness.
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A drizzle of salted caramel sauce over a chocolate buttercream frosting.
Cultural and Historical Context
The “boiling water chocolate cake” is a staple of American home baking, often referred to as “Grandma’s Chocolate Cake.” It gained massive popularity during the mid-20th century because it didn’t require expensive butter and relied on pantry staples, making it the quintessential “depression-era” style cake that remains a favorite today for its superior texture.
Seasonal Adaptations
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Spring: Frost with a light lemon-infused cream cheese frosting.
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Autumn: Add a half teaspoon of cinnamon to the dry ingredients for a Mexican Hot Chocolate vibe.
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Winter: Top with crushed candy canes and white chocolate shavings for the holidays.
Perfect Occasions
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Birthday Parties: It’s sturdy enough to layer but soft enough to impress.
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Beginner Baking Projects: If this is your first cake, you’ll feel like a pro!
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Potlucks: Everyone loves a classic chocolate cake, and this one travels well.
Freezer Meal Conversion
To prep this for the future, bake the layers as directed. Once cooled, wrap each layer individually in double layers of plastic wrap. Place in a freezer bag. When you need a cake, simply thaw at room temperature for 2 hours before frosting and serving.
Pro Tips
Measure Accurately: Use a kitchen scale for the grams! Baking is a science, and exact measurements lead to consistent results every time.
Room Temp Ingredients: Try to have your eggs and milk at room temperature before starting to ensure the emulsion is perfect.
The “Cold” Rule: Never frost a warm cake. The frosting will melt and slide off, creating a mess. Patience is your best friend here!
FAQs About Recipes
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Why is my batter so watery? That is normal! The boiling water makes it thin, but the flour and eggs will set it perfectly in the oven.
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Can I make this as a 9×13 inch sheet cake? Yes! Just adjust the bake time to about 35-40 minutes.
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Can I use Dutch-processed cocoa? Absolutely. It will result in an even darker, more mellow chocolate color and flavor.
Easy Homemade Chocolate Cake
A foolproof, moist chocolate cake featuring two layers of tender crumb made with the blooming cocoa technique.Ingredients
Equipment
Method
- Preheat oven to 175°C and grease/flour two 23-cm round cake pans.
- Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; mix until smooth.
- Carefully stir in the boiling water until the batter is uniform.
- Divide the thin batter between the pans.
- Bake for 30–35 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then move to a wire rack to cool completely.
- Frost and decorate as desired.
Video
Notes
Ensure boiling water is added last for the best crumb texture.
