Ultimate Chocolate Cake

A simple and rich chocolate cake recipe you can make with just one bowl, featuring variations for dietary needs like gluten-free, dairy-free, and egg-free options.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 servings

Full Ingredient List

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon espresso powder
1 cup milk or buttermilk or almond milk or coconut milk
1/2 cup vegetable oil or canola oil or melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Cake Base

Tools and Equipment

2 9-inch cake pans
mixing bowl
whisk

Ingredients

Quantity	Name	Preparation Notes	Substitutions
2 cups	all-purpose flour		gluten-free flour
2 cups	sugar
3/4 cup	unsweetened cocoa powder
2 teaspoons	baking powder
1 1/2 teaspoons	baking soda
1 cup	milk		buttermilk, almond milk, coconut milk
1/2 cup	vegetable oil		canola oil, melted coconut oil
2 large	eggs		2/3 cup unsweetened applesauce, Bob's Red Mill Egg Replacer
2 teaspoons	vanilla extract
1 cup	boiling water
1 teaspoon	espresso powder	homemade or store-bought
1 teaspoon	kosher salt		fine sea salt, table salt

Instructions

Step 1: Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring them. (Tips: Use homemade chocolate pan release for extra flavor.)
Step 2: In a large bowl or the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk through or use a paddle attachment to mix until well combined. (Tips: Ensure ingredients are evenly mixed to avoid clumps.)
Step 3: Add milk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix on medium speed until well combined. (Tips: At this stage, be careful not to overmix.)
Step 4: Slowly add boiling water to the batter, mixing on low speed until the mixture is smooth and combined. (Tips: Add the water gradually to avoid splashing.)
Step 5: Distribute the cake batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. (Tips: Rotate pans halfway through baking for even cooking.)
Step 6: Allow cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack before frosting with chocolate buttercream frosting. (Tips: Make sure cakes are completely cool to avoid melting the frosting.)

Additional Information

Notes: The cake batter will be thin; this is normal and results in a moist cake. For high altitude, adjust the ingredients accordingly. Freezing instructions: Allow the layers to cool completely, wrap in plastic wrap and foil, and freeze up to 2 months.