Classic Chocolate Cake

Ingredients

For this chocolate cake, you’ll need the following ingredients.

• all-purpose flour
• sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• espresso powder – I give more information on the espresso powder below
• milk – you can also use buttermilk, almond milk, oat milk, or coconut milk
• oil – you can use vegetable, canola or melted coconut oil
• eggs – when baking, I like to use room temperature eggs
• vanilla extract
• boiling water

Step-by-Step Instructions

Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying them with baking spray or buttering and lightly flouring them. You can also spread the pans with my homemade chocolate cake goop (pan release).

Ingredients

For this chocolate cake, you’ll need the following ingredients.

• all-purpose flour
• sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• espresso powder – I give more information on the espresso powder below
• milk – you can also use buttermilk, almond milk, oat milk, or coconut milk
• oil – you can use vegetable, canola or melted coconut oil
• eggs – when baking, I like to use room temperature eggs
• vanilla extract
• boiling water

Step-by-Step Instructions

Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying them with baking spray or buttering and lightly flouring them. You can also spread the pans with my homemade chocolate cake goop (pan release).

Ingredients

For this chocolate cake, you’ll need the following ingredients.

• all-purpose flour
• sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• espresso powder – I give more information on the espresso powder below
• milk – you can also use buttermilk, almond milk, oat milk, or coconut milk
• oil – you can use vegetable, canola or melted coconut oil
• eggs – when baking, I like to use room temperature eggs
• vanilla extract
• boiling water

Step-by-Step Instructions

Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying them with baking spray or buttering and lightly flouring them. You can also spread the pans with my homemade chocolate cake goop (pan release).Ingredients

For this chocolate cake, you’ll need the following ingredients.

• all-purpose flour
• sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• espresso powder – I give more information on the espresso powder below
• milk – you can also use buttermilk, almond milk, oat milk, or coconut milk
• oil – you can use vegetable, canola or melted coconut oil
• eggs – when baking, I like to use room temperature eggs
• vanilla extract
• boiling water

Step-by-Step Instructions

Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying them with baking spray or buttering and lightly flouring them. You can also spread the pans with my homemade chocolate cake goop (pan release).Ingredients

For this chocolate cake, you’ll need the following ingredients.

• all-purpose flour
• sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• espresso powder – I give more information on the espresso powder below
• milk – you can also use buttermilk, almond milk, oat milk, or coconut milk
• oil – you can use vegetable, canola or melted coconut oil
• eggs – when baking, I like to use room temperature eggs
• vanilla extract
• boiling water

Step-by-Step Instructions

Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying them with baking spray or buttering and lightly flouring them. You can also spread the pans with my homemade chocolate cake goop (pan release).

Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. Mix Dry: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add Wet: Add the eggs, milk, oil, and vanilla. Beat on medium speed with an electric mixer for about 2 minutes.
4. The Bloom: Stir in the boiling water by hand. Note: The batter will be very thin, which is normal for this recipe.
5. Bake: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes, then move them to wire racks to cool completely before frosting. [1, 2, 3, 4, 5]