Meet your new favorite chocolate cake: the Timeless Chocolate Delight. This recipe is perfect for when you're craving something rich, moist, and irresistibly chocolaty. It’s a classic cake that suits any occasion, from birthdays to a cozy weekend treat.
Cocoa powder is the star of this recipe, providing that intense chocolate flavor. Make sure it’s unsweetened to balance the sweetness of the sugar. All-purpose flour gives the cake structure, while sugar adds sweetness and helps keep it moist. Baking powder and baking soda are the leavening agents that make the cake rise beautifully. A pinch of salt enhances all the other flavors.
Eggs bind everything together and add richness, while whole milk contributes to the cake’s moistness. Vegetable oil keeps the cake tender, and vanilla extract adds a subtle depth of flavor. Finally, boiling water is the secret to a thin batter that bakes into a wonderfully moist cake.
This chocolate cake is a showstopper on its own, but you can level it up by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of crunch, sprinkle some toasted nuts or chocolate shavings on top.
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and rises properly. While the oven heats, grease and flour two 9-inch round cake pans. This step prevents the cake from sticking, making it easier to remove later.
In a large mixing bowl, combine the dry ingredients: cocoa powder, flour, sugar, baking powder, baking soda, and salt. Mixing them well at this stage means you won't have to worry about lumps later.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Beat this mixture on medium speed for about 2 minutes. This step incorporates air, helping the cake rise, and ensures everything is well combined for a smooth batter.
Here’s where the magic happens: Stir in the boiling water. The batter will be thin, but don’t worry, that's exactly what you want. Divide the batter evenly between your prepared pans.
Place the pans in the oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.