A rich and moist chocolate cake without any icing, perfect for those who prefer a simple, classic chocolate flavor in every bite.
1 and 3/4 cups (220 grams) all-purpose flour
3/4 cup (65 grams) unsweetened cocoa powder
2 cups (400 grams) granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) boiling water
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and well combined.
Carefully stir in the boiling water. The batter will be thin; this is normal.
Pour the batter evenly into the prepared cake pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Run a knife around the edges to loosen the cake, then invert it onto a wire rack to cool completely before serving.