Cakes are back on the blog! I’d taken a bit of a break from posting cake recipes — though they were never far from my kitchen — but a friend’s enthusiastic call about lemon- and orange-rind cakes changed my plans. I had promised myself not to cook that Sunday, and I almost kept it. It’s hard for me to resist baking when I’m at home; I get restless if I don’t. Sunday passed with no baking, but Monday made up for it: I baked banana cake, fish pies and this absolutely classic chocolate cake.
One of the things I love about homeschooling is how flexible it is — the kids can join in on most activities. I turned my baking day into a “homeschool cooking practical” and the girls put on their aprons to help. They enjoyed the process (less so the constant photo stops), but I wanted to document this recipe because many of you have been asking for a reliable chocolate cake.
Here are the main ingredients for the cake:
Flour, sugar, cocoa powder, vanilla extract, eggs, milk, baking powder, baking soda, salt, vegetable oil, instant coffee and boiling water. Check the recipe below for exact measurements. The instant coffee is optional but recommended — it deepens the chocolate flavor without tasting like coffee.
This is an easy one-bowl cake. Preheat the oven and grease two 9-inch round pans; dust them lightly with cocoa powder after greasing.
Combine all the dry ingredients in a large bowl: flour, cocoa powder, baking powder, baking soda, instant coffee powder, salt and sugar. Whisk until evenly blended.
Add the wet ingredients — eggs, milk, vegetable oil and vanilla — and mix until the batter is smooth. A spatula works well for this.
Next, stir in boiling water. The hot water helps dissolve the cocoa and intensifies the chocolate flavor. The batter will become quite thin — that’s normal, not a problem.
Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean.
This cake is lovely on its own, but I finished mine with a simple chocolate buttercream. For the frosting you’ll need softened butter, icing sugar, cocoa powder, milk and vanilla extract. Cream the butter, then add the icing sugar one cup at a time, beating after each addition. Add milk and vanilla, then mix in cocoa until you reach a spreadable consistency. Adjust thickness with more sugar or more milk as needed.
Once the cakes are completely cool, level the tops if needed. Place one cake layer upside down, spread frosting on top, add the second layer (also upside down if trimmed) and frost the outside. I used a butter knife to create a simple textured pattern.
This cake is rich, chocolatey and wonderfully moist — definitely indulgent. I couldn’t resist taking a slice right away.
Enjoy! If you’d like to try chocolate cupcakes instead, I have an easy moist chocolate cupcake recipe that uses the same basic approach.
Classic Chocolate Cake
Ingredients
Chocolate Cake
- 2 cups flour (240 g)
- 1/2 cup cocoa powder (50 g)
- 1 teaspoon baking powder – heaped
- 1 teaspoon baking soda – heaped
- 1 teaspoon instant coffee powder
- 1-2 cups sugar (I used 1 cup)
- 1 teaspoon salt
- 2 large eggs
- 1 cup liquid milk (240 ml)
- 1/2 cup vegetable oil (118 ml)
- 2 teaspoons vanilla extract
- 1 cup boiling water (236 ml)
Chocolate Buttercream Frosting
- 1/2 cup butter (113 g) – softened
- 3 cups icing sugar (375 g)
- 2 tablespoons liquid milk (or more as needed)
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder (50 g)
Instructions
Chocolate Cake
- Heat oven to 350°F (180°C). Grease and dust with cocoa powder two 9-inch round pans.
- In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, instant coffee, salt and sugar.
- Add eggs, milk, oil and vanilla. Mix until well combined.
- Stir in boiling water. The batter will be thin — this is normal.
- Pour into prepared pans and bake at 350°F (180°C) for about 35 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
Chocolate Buttercream Frosting
- Cream butter in a mixer on low for about one minute. Add icing sugar one cup at a time, beating after each addition. Add milk and vanilla, then cocoa powder and beat until smooth. Adjust with more sugar or milk to reach desired consistency.
Notes
Nutrition
Additional Info
If you make this recipe please tag me in a photo on Instagram: @preciouscore. I’d love to see!