Moist Chocolate Cake
Decadent and moist chocolate cake with chocolate buttercream frosting.
Details
Ingredients
- 2 cups sugar
- 1.75 cups flour
- 3/4 cup cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 1 cup boiling water
Instructions
- 1
Mix dry ingredients.
- 2
Add eggs, milk, and oil. Beat well.
- 3
Stir in boiling water (batter will be thin).
- 4
Bake in two pans at 175°C (350°F) for 30-35 mins.
- 5
Frost when cool.
About This Recipe
A truly sublime chocolate cake is an alchemy of rich flavor and an impossibly tender crumb, and this "Moist Chocolate Cake" embodies that ideal. A beloved staple of American home baking, its genius lies in a clever combination of humble pantry ingredients and specific techniques that yield a truly decadent result. The inclusion of oil rather than butter, coupled with a generous amount of boiling water, is the secret to its signature moisture and fine, delicate texture, reminiscent of classic "hot water" or "boiled water" chocolate cakes which gained popularity for their simplicity and superior moistness. This method blooms the cocoa powder, intensifying its chocolatey depth and creating a remarkably silky batter. Key to success is sifting the dry ingredients to prevent lumps and ensure even distribution, and then gently combining them with the wet. Overmixing is the enemy of tenderness; mix just until combined. For the best flavor, opt for a high-quality unsweetened cocoa powder. Variations abound, from infusing the boiling water with strong brewed coffee to deepen the chocolate notes, to incorporating a touch of espresso powder into the dry ingredients. While the provided recipe outlines the cake, it is often paired with a rich chocolate buttercream or a simple ganache. Serve this magnificent cake simply dusted with powdered sugar, alongside fresh raspberries, a scoop of vanilla bean ice cream, or a robust cup of coffee for the ultimate indulgence.
Tips & Tricks
- • To ensure maximum moistness and a tender crumb, do not overmix the batter once the wet and dry ingredients are combined; mix only until just uniform, as excessive agitation develops gluten, leading to a tougher cake.
- • For an even deeper chocolate flavor, substitute the cup of boiling water with 1 cup of strong brewed hot coffee; the coffee enhances the cocoa without imparting a distinct coffee taste.
- • This cake can be baked a day in advance and stored, unfrosted and tightly wrapped, at room temperature; for longer storage, individual slices can be frozen for up to a month, thawed at room temperature before serving.
- • Elevate the serving experience by pairing a slice with a dollop of crème fraîche or a scoop of homemade salted caramel ice cream, balancing the richness of the cake.
Nutrition Facts
Per serving (approximate)