A rich and moist chocolate cake that is perfect on its own without any icing. This simple recipe delivers deep chocolate flavor and a tender crumb, ideal for those who prefer their cake plain or want a versatile base for other toppings.
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 9×13 inch baking pan or two 9-inch round cake pans.
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 with an electric mixer until well combined and smooth, about 2 minutes.
Carefully stir in the boiling water by hand. The batter will be thin; this is normal.
Pour the batter evenly into the prepared pan(s).
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.
Transfer the cake to a wire rack to cool completely before serving.