Description

Experience the ultimate Southern comfort with this exceptionally moist and tender chocolate cake. This time-honored recipe uses a signature blooming technique to create a deep cocoa flavor and a velvety crumb that stays soft for days.

Ingredients

2 cups granulated white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

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Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans with oil and a dusting of cocoa powder.
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until the mixture is uniform and free of lumps.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat with an electric mixer on medium speed for 2 minutes.
Reduce the mixer to low speed and carefully stir in the boiling water until the batter is smooth and well combined; the batter will be thin.
Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to a wire rack to finish cooling completely.

Notes

For the most successful bake, ensure your refrigerated ingredients reach room temperature before starting to ensure a perfect emulsion. To deepen the chocolate profile further, you can substitute the boiling water with an equal amount of hot, strong coffee.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: Southern American