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Perfect 1-Bowl Moist chocolate cake recipe

chocolate cake recipe
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This is the ultimate one-bowl, moist, and fudgy chocolate cake recipe. Jacob perfected this simple recipe that delivers a deep, rich chocolate flavor. You can easily make this as a layer cake or as cupcakes for any occasion.

Ingredients

  • All-Purpose Flour: 1 3/4 cups
  • Granulated Sugar: 2 cups
  • Unsweetened Cocoa Powder (natural or Dutch-process): 3/4 cup
  • Baking Soda: 1 teaspoon
  • Baking Powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Eggs (large): 2
  • Milk (whole or 2%): 1 cup
  • Vegetable Oil: 1/2 cup
  • Vanilla Extract: 2 teaspoons
  • Boiling Water: 1 cup

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with a mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully pour the boiling water into the batter and whisk slowly until just combined. The batter will be very thin; this is correct.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Frost with your favorite chocolate frosting or ganache once completely cool.

Notes

  • Jacob prefers using hot brewed coffee instead of boiling water for an even deeper chocolate taste.
  • This batter works perfectly for 24 standard cupcakes; adjust baking time to 18-20 minutes.
  • Ensure you mix the dry ingredients well before adding the wet ingredients to avoid lumps.
  • For the fudgiest texture, do not overbake the layers.

Nutrition

Find it online: https://tasteportfolio.com/moist-fudgy-chocolate-cake-recipe/