Description
Indulge in the ultimate chocolatey delight with this ridiculously rich and moist cake! Perfect for any occasion, it’s a showstopper that’s as easy to make as it is decadent.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure there are no lumps.
- Prepare Wet Mixture: In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry mixture, mixing until just combined.
- Incorporate Boiling Water: Slowly stir in the boiling water. The batter will be thin—this is normal! Fold in the chocolate chips for extra gooeyness.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost & Decorate: Top with your favorite chocolate frosting, drizzle with melted chocolate, or sprinkle with powdered sugar.
Notes
- Don’t Overmix the Batter: Overmixing can make the cake dense instead of soft and fluffy. Stir until the ingredients are just combined for the best texture.
- Use High-Quality Cocoa: The flavor of this cake depends heavily on the cocoa powder. Opt for a premium unsweetened cocoa for a richer and more intense chocolate taste.
- Keep the Cake Moist: To retain its moisture, avoid overbaking and store leftovers in an airtight container at room temperature or in the fridge if frosted. Reheat slices briefly for that freshly baked feel!
- Prep Time: 15 min
- Cook Time: 35 min