Description
Discover simple chocolate cake hacks that guarantee a moist, rich, and delicious cake every time. This recipe includes tips and tricks integrated into a classic chocolate cake recipe to enhance texture and flavor effortlessly.
Ingredients
1 and 3/4 cups (220 grams) all-purpose flour
3/4 cup (65 grams) unsweetened cocoa powder
2 cups (400 grams) granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240 ml) whole milk, at room temperature
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) boiling water
1 teaspoon instant espresso powder
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Dissolve the instant espresso powder in the boiling water. Add this mixture slowly to the batter, stirring gently until smooth. The batter will be thin; this is normal and helps create a moist cake.
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks to cool completely before frosting or serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes