This homemade chocolate cake is moist, rich, and incredibly flavorful. It’s the perfect treat for any occasion, and it’s easy to make without relying on a box mix! Here’s a step-by-step guide to creating a cake that’s better than anything you could find in a box.
Ingredients:
For the Cake:
- 2 cups granulated sugar – Provides the sweetness to the cake.
- 2 cups all-purpose flour – Serves as the base and structure of your cake.
- 3/4 cup unsweetened cocoa powder – Adds the rich chocolate flavor.
- 1 1/2 teaspoons baking powder – Helps the cake rise.
- 1 1/2 teaspoons baking soda – Reacts with the acidic components to aid in leavening.
- 1 teaspoon kosher salt – Enhances the flavors of the other ingredients.
- 2 large eggs – Bind the ingredients together and help the cake to set.
- 1 cup buttermilk – Adds moisture and a slight tanginess while contributing to a tender crumb through its acidity.
- 1/2 cup vegetable oil – Keeps the cake moist and enhances its texture.
- 1 1/2 teaspoons vanilla extract – Provides a sweet, aromatic flavor base.
- 1 cup boiling water – Helps amplify the cocoa flavor, making the cake richer.
- 4 oz semi-sweet chocolate, chopped – Adds chunks of chocolate for a richer taste and texture.
Preparation:
Preheat and Prepare Pans:
- Preheat your oven to 350°F (177°C), the ideal temperature for baking a soft, moist cake.
- Grease and flour two 9-inch round cake pans to prevent sticking and make it easier to remove the cake once baked.
Mix Dry Ingredients:
- In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Whisk these ingredients together until well-mixed.
Add Wet Ingredients:
- Crack in the eggs, pour in the buttermilk, vegetable oil, and vanilla extract.
- Beat with an electric mixer on medium speed for about 2 minutes, allowing air to be incorporated into the batter, which helps the cake rise during baking.
Incorporate Boiling Water:
- Slowly add the boiling water to the batter. Stir gently until well combined.
- The batter will be very thin, but this is normal and ensures a moist cake with a rich chocolate flavor.
Add Chocolate:
- Fold in the chopped semi-sweet chocolate, ensuring it is evenly distributed throughout the batter.
Bake:
- Pour the batter into the prepared pans, ensuring it is evenly distributed.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This is the best test to ensure the cake is fully cooked through.
Cool:
- Allow the cakes to cool in the pans for 10 minutes before removing them from the pans.
- Invert onto a wire rack and let them cool completely before frosting.
Additional Notes:
- For a 9×13-inch baking dish: You can easily turn this recipe into a sheet cake by pouring the batter into a greased and floured 9×13-inch pan. Bake at 350°F for 35-40 minutes for a single-layer version perfect for gatherings.
Enjoy your homemade chocolate cake, which is guaranteed to be even better than a box mix!