Best Ever Chocolatey Chocolate Cake (from Spend with Pennies)

This cake is so moist and chocolatey. The trade off for being a moist chocolate cake is that the middle falls a bit every time, but no one cares! The quality of chocolate you put in matters. Try a dark chocolate or Dutch process (as pictured below).

Preheat oven to 350 degrees and oil and flour a DEEP 9x13 pan. You could also use three 8" rounds, or make cupcakes lining pan with paper cups.

In a large bowl combine dry ingredients:
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder (we like Ghirardelli Dutch-process unsweetened cocoa powder)
1 1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt

Add the wet, and mix with an electric hand mixer on medium for 2 minutes.
2 eggs
1 c. milk
1/2 c. vegetable oil
1 tsp vanilla extract

Gently mix in the boiling water:
1 c. boiling water

Your batter will seem thin, it's okay... it's supposed to!

Pour into pan(s) and bake. Try not to open over until it's done. Test with toothpick. Cool on wire racks.

9x13 35-40 minutes

3 layers (3 x 8" round cake pans) 30-35 minutes

Cupcakes 22-25 minutes

Top with a Chocolate Buttercream frosting or frosting of your choice.


This cake freezes beautifully, but there's never any leftover to freeze!