This chocolate cake is absolutely perfect. It is rich, dense, moist, and fudgy. I’ve never been much of a fan of cake just because so often it is so dry. Not this one.
Start by preheating the oven to 350 deg F and prepping your pans. If you are doing cupcakes, line the cups with paper liners. If you are doing 9″ rounds, cut out circles from waxed paper and place them in the bottom of the pans.
Then spray the inside, waxed paper and sides, with non-stick cooking spray.
Now in a large mixing bowl combine all the dry ingredients.
2 c. sugar
1 3/4 c flour
3/4 c cocoa powder
1 1/2 t. baking powder
1 1/2 t. salt
Then add in the wet ingredients and mix well with a mixer for a minute.
1 c. whole milk
1/2 c. vegetable oil
2 t. vanilla extract
Now add 1 c. boiling water. The batter will be thin, this is correct.
Pour the batter into your pans.
If you are doing cupcakes bake for 18-20 min. If you are doing 9″ pans bake for 30 minutes. When they are done, turn the cakes or cupcakes out onto a clean dish towel on the counter to cool. Then, if you’ve done cakes, you can just peel the waxed paper right off the bottom of the cake.
Once it is cool you can frost and decorate the cake.