Name: Ultra Moist & Ultra Pudgy Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup cocoa powder (Dark cocoa powder can be substituted for a richer flavor.); 2 cups sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs (Use room temperature for better blending.); 1 cup whole milk (Almond milk can be used for a lighter version.); 1/2 cup vegetable oil (Coconut oil can be used as a substitute.); 2 teaspoons vanilla extract; 1 cup boiling water (This makes the batter thin, which is normal.)

Step-by-step instructions

Now that you’ve gathered your ingredients, let’s dive into creating your luscious chocolate cake:

Preheat your oven to 350°F (175°C). Don’t forget to grease and flour two 9-inch round cake pans to prevent sticking!
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This step is vital to ensure a light texture.
Add the eggs, milk, vegetable oil, and vanilla extract to the mixture. Beat everything together on medium speed for about 2 minutes until combined.
Carefully stir in the boiling water. Don’t worry about the batter being thin; that’s exactly how it should be!
Pour the batter evenly into the prepared pans. The less you mess with it now, the better!
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. You’ll be greeted with an irresistible aroma.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Patience is key here!

Best ways to enjoy it

Once your cakes have cooled down, it’s time to serve! This Ultra Moist & Ultra Pudgy Chocolate Cake shines on its own, but you can make it even more special. Consider a generous layer of chocolate ganache for an extra dash of luxury, or a classic sprinkle of powdered sugar for a touch of elegance. For those who want a flavor contrast, serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Fresh berries on the side add a lovely burst of color and flavor.

How to store

If you happen to have leftovers, storing them properly is crucial to maintaining that signature moisture. Allow the cake to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It can last for up to 3 days at room temperature, or up to a week in the fridge. If you want to keep it longer, consider freezing individual slices—just make sure to wrap them securely, and they can last for about 3 months!

Helpful cooking tips

For a foolproof baking experience, I recommend measuring your flour correctly—spooning it into the measuring cup rather than scooping right from the bag helps avoid a dense cake. Room temperature ingredients tend to blend better, so allowing your eggs and milk to sit out for about 30 minutes before mixing can improve texture and rise.

Creative twists

This recipe is wonderful on its own, but if you’re feeling adventurous, there are countless variations you can try. Swap half of the all-purpose flour for almond flour to give it a nutty flavor or add a splash of espresso into the batter for a delightful mocha twist. For a seasonal touch, fold in some pumpkin puree during the fall or throw in chocolate chips for an extra indulgent surprise.

Ultra Moist & Ultra Pudgy Chocolate Cake

Common questions

What is the prep time for this cake?

The total prep time is around 15 minutes once you have your ingredients ready, with an additional 30-35 minutes for baking.

Can I substitute the cocoa powder?

Yes! If you want a richer flavor, dark cocoa powder is a fantastic substitute. Just keep in mind it may alter the overall sweetness a bit.

Is it safe to leave the cake out?

Yes, it’s perfectly safe to leave the cake at room temperature for up to 3 days, just make sure it’s covered properly to prevent it from drying out.

Create your own delightful memories with this Ultra Moist & Ultra Pudgy Chocolate Cake, and watch as it becomes a beloved treat for your friends and family!