Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, milk, oil, and vanilla extract until smooth. Pour into dry ingredients and stir gently to combine.
- Slowly pour in the boiling water while stirring until well combined. The batter will be thin.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, checking for doneness with a toothpick.
- Let the cakes cool completely before frosting.
Nutrition
Calories: 350kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 2IUCalcium: 4mgIron: 8mg
Notes
For a dairy-free option, substitute whole milk with almond milk. Use melted coconut oil instead of vegetable oil for a tropical flavor. To enhance flavor, add a splash of espresso powder to the batter. Wrap the cake tightly in plastic wrap for storage and refrigerate for up to 5 days. Bring cake to room temperature before serving for the best flavor.
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