This rich, moist chocolate cake is made with simple ingredients, resulting in a flavor and texture that far surpasses any boxed mix. It’s perfect for any occasion, from birthdays to just because!
Ingredients:
Dry Ingredients:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup boiling water
Other:
- 4 oz semi-sweet chocolate, chopped
Instructions:
Prepare the Oven and Pans:
- Preheat your oven to 350°F (177°C).
- Grease and flour two 9-inch round cake pans to prevent the cake from sticking and to make removal easier after baking.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. This ensures the dry ingredients are evenly distributed throughout the batter.
Add Wet Ingredients:
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture.
- Using an electric mixer, beat on medium speed for about 2 minutes, until the mixture is smooth and well combined. This step adds air to the batter, helping the cake rise.
Incorporate Boiling Water and Chocolate:
- Stir in the boiling water carefully. This helps bloom the cocoa and contributes to the cake’s moist texture.
- Fold in the chopped semi-sweet chocolate, ensuring the pieces are evenly distributed, which will create gooey chocolate pockets in the finished cake.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. This indicates that the cakes are fully baked.
Cooling:
- Allow the cakes to cool in the pans for 10 minutes. This resting period helps the cakes firm up and reduces the risk of breaking when removed from the pans.
- After 10 minutes, carefully invert the cakes onto a wire rack to cool completely. This allows the cakes to release steam and prevents them from becoming soggy at the bottom.
Note:
- Alternate Baking Dish Option: If you are using a 9×13-inch baking dish instead of round pans, extend the baking time to 35-40 minutes at the same baking temperature.
Enjoy your homemade Better Than Box Mix Chocolate Cake, perfect for any celebration or as an indulgent treat. Its rich chocolate flavor and moist texture make it a crowd-pleaser every time!