This is literally the best chocolate cake I’ve ever made. It is my go to for anytime I need to bake a cake or when someone asks for my advice on a recipe. It is everything a chocolate cake should be — chocolately, fudgy, chewy, delectable! I usually top it with my family’s buttercream, or more recently swiss meringue buttercream. I fill it with a chocolate mousse recipe that is simple and easy or just with more frosting!
2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 cup whole milk (I sometimes use half and half, or heavy whipping cream to make it even richer)
1 cup boiling water.
1. Preheat oven to 350 degrees and prepare two 9-inch round cake pans: Until I started watching the great british bake-off I always prepared my pans by smearing crisco all over them; however, I now see that perks to parchment, butter, and flour. My cakes always turn out with this method, while it was a hit and miss with the crisco. To prepare pans, smear butter on the bottom and then line the bottom with a circle of parchment paper. Then smear butter on top of the parchment and the sides of the pans. Sift cocoa powder into the pan and tap sides and bottom until it evenly covers the entire inside of the pan.
2. In a standing mixer with paddle attachment, combine sugar, flour, cocoa, salt, baking powder, and baking soda on a low speed.
3. Mix in eggs, oil, and milk.
4. Increase speed to medium and beat for 2 minutes.
5. Reduce speed to low and mix in the water: The batter will be very soupy! We mix in the water so that as it bakes the water will steam this inside of the cake making it extremely moist.
6. Divide batter evenly between cake pans and bake for 30-35 minutes.
7. Allow cool for 5 minutes in the pan and then turn out so cakes can cook completely. Then frost and decorate!