Easy Chocolate Cake

Ingredients

For the cake:

• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (65 g) unsweetened cocoa powder
• 2 cups (400 g) sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240 ml) milk (or buttermilk for richer flavor)
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) boiling water (or hot coffee for deeper chocolate taste)

For optional frosting (chocolate buttercream):

• 1 cup (230 g) unsalted butter, softened
• 3 ½ cups (440 g) powdered sugar
• ½ cup (45 g) cocoa powder
• 2 teaspoons vanilla extract
• 2–4 tablespoons milk or heavy cream

Instructions

1. Preheat oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients: Mix in eggs, milk, oil, and vanilla. Beat until smooth.
4. Add hot liquid: Carefully stir in boiling water (batter will be thin). This makes the cake moist.
5. Bake: Divide batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
7. Frost (optional): Beat butter until creamy. Add cocoa powder, powdered sugar, vanilla, and milk. Whip until light and fluffy, then spread over cooled cake.

Yields

One 9-inch two-layer cake (about 12–14 slices).

Tip: Use coffee instead of water for a richer chocolate flavor. You can also bake in a 9×13-inch pan (bake 35–40 minutes).