Admittedly, I’ve always been more of a cook than a baker. I am much more likely to go for recipes that doctor pre-packaged cake, brownie mixes, etc. than to put the effort into baking from scratch. This is definitely something I hope to change this year…
After whipping up this delicious and moist (yes, I know how that word makes so many of you cringe) chocolate cake over the weekend, I discovered that sometimes the reward of baking from scratch is totally worth the effort. This cake was quick to throw together and a the perfect treat to celebrate Valentine’s Day a little early.
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees.
- Spray two 9-inch cake pans generously nonstick cooking spray.
- Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk or mix to combine well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Reduce speed and slowly add boiling water to the batter.
- Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, until an inserted toothpick into the center of the cake comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Recipe from Add a Pinch