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Ultra Moist & Ultra Pudgy Chocolate Cake

A rich and decadent chocolate cake that's incredibly moist, perfect for any celebration or as a comforting dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 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.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the mixture. Beat together on medium speed for about 2 minutes.
  4. Carefully stir in the boiling water.
  5. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Notes

For serving, consider adding chocolate ganache, powdered sugar, or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to 3 days at room temperature or 1 week in the fridge. Freezing individual slices is also an option for longer storage.