If you want rich and moist chocolate cake right now without the long wait, then you’ve landed in the right spot.
This made-from-scratch cake can be mixed up in one bowl and tastes better than homemade. Even better, it only takes 20 minutes to prep and mix the batter, and 30 minutes to bake.
Top it off with your favorite chocolate frosting, and behold – you have the easiest, fudgiest way to make chocolate cake EVER!
You’ll never make another boxed chocolate cake again after you see just how quick this recipe is to whip up.
If I already had you at “chocolate cake,” then let’s get baking!
Step 1: Prep
Grab a large mixing bowl, an electric mixer, and two 9-inch round cake pans.
Lightly coat both pans with vegetable cooking spray, then sprinkle with a light dusting of all-purpose baking flour.
Step 2: Mix It Up
In a large mixing bowl, add all the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt. Use a hand whisk to quickly incorporate everything together.
Next, add all the wet ingredients to the bowl: eggs, milk, oil, and vanilla extract.
Step 3: Whip It Up, All Fudgy-Like
Whip all the ingredients together for 2 minutes using an electric mixer on medium speed.
When the batter is almost done, add one cup of boiling water. It’ll give the batter a very thin consistency, but don’t worry, it’ll all “pan out” in the end!
Step 4: Pour It Out
Divide the chocolate batter evenly between both cake pans.
Oh, and resist the urge to stick your finger in there. You know how it goes, one lick and you’ll want to eat the whole thing before it’s even in the oven!
Step 5: Bake It Up
Place both pans in a preheated 350 degree Fahrenheit oven (175 Celcius) and let it bake for 30 to 35 minutes.
Step 6: Check For Doneness
Use the old toothpick trick to test for doneness. You can do that by popping a clean toothpick into the center of the cake.
If it comes out clean, then it’s done. If it’s sticky and moist, then leave the cake in the oven for a few more minutes.
Step 7: Let It Cool Off
Remove both pans from the oven and let it cool for 10 minutes.
Next, invert the cake onto a cooling rack, and let it cool completely.
Step 8: Frost It, Baby!
Grab a flat butter knife and deck out the cake with your favorite chocolate frosting.
Or, if orange-flavored rainbow unicorn sprinkles are your thing, then you can let your creative freak loose, too.
Ingredients:
- 2 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup boiling water
Directions:
- Grease and flour two 9-inch round pans
- Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl
- Add eggs, milk, oil, and vanilla; mix for 2 minutes on medium speed
- Stir in the boiling water as the very last step (batter will be thin)
- Divide batter evenly into both pans
- Bake for 30 to 35 minutes in a preheated oven until a toothpick inserted in the center of the cake comes out clean
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely
- Nom nom!
Step 9: Nom Nom!
Now, the very last step is the most important one – take a fork and start shoveling that fudgy cake straight into your mouth!
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