Who can resist the temptation of a freshly baked chocolate cake? I know I certainly can’t! I love baking a chocolate cake from scratch in my kitchen. The house fills with the amazing aroma of the cake and all is well with the world in that moment. You can make your own frosting for this cake if you wish but the hack I like to use? Store bought! Hey, I only have time to make a homemade cake, not homemade frosting, too. I’m not a miracle worker haha!
Always make sure that your chocolate cake completely cools before frosting it or else you’ll have a mudslide.
2 cups Gold Medal all-purpose flour
2 cups Domino sugar
¾ cup Toll House unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon Morton salt
1 teaspoon espresso powder
1 cup milk, buttermilk, almond, or coconut milk
½ cup vegetable, canola oil, or melted coconut oil
2 large eggs
2 teaspoons McCormick vanilla extract
1 cup boiling water
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost with your choice of chocolate frosting.
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Quick Tip: Serve this yummy chocolate cake with lots of ice cream.