(I'm going to explain this like you have never, no never, ventured into baking a cake, so if it seems obvious to you, congrats, you have already leveled up! I'd also like to note that I got this recipe off the internet and just wrote stuff down on a sheet of paper, I don't have the big magic brain that came up with the boiling water part, which I am convinced is the reason this is the best cake in the universe, and I wish I knew who to thank.)
350°
30-35 minutes
2 9” pans
2 cups of white sugar
1 ¾ cups all purpose flour
¾ cup cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
2 eggs
1 cup milk
½ cup veggie oil
2 tsp vanilla extract
1 cup boiling water
Set your oven to temp and make sure your baking rack is in the middle.
Prep your pans, oil and flour them and have them ready to go.
Mix up your dry ingredients with a whisk in a big bowl.
Add the eggs, milk, oil and vanilla and mix for three minutes with an electric mixer.
Add a cup of boiling water and hand mix with a whisk. It is going to be very glossy and liquid, you will probably think, “Oh no! What have I done?” Relax, this cake is getting ready to blow your mind.
Mix the batch again and pour your second pan. Try hard to make them even so they cook at the same time.
Now bake it for 30 minutes and check it. A toothpick in the middle that comes out wet means keep going with the heat. Set it for five more minutes. If your pans were not even, or if your oven has hot and cool spots, one cake might need to come out first while the other one chugs along to Cake Town.
Cool your cakes. I mean it. Do it overnight. Don’t skimp on this, or your cake will crack or not come all the way out of the pan, and your frosting will melt and you will be sad, which is the wrong way to do cake. Don’t make it cake’s fault that you are impatient. The good news is that once the cake is cool you will be cutting the tops off with a bread knife to make the top even, and then you get two delicious bonus disks of cakey goodness that will be delicious all by themselves and you will eat them up and be amazed by the sturdy but moist texture of the cake you’re about to frost. Not too sweet, very chocolatey. Seriously perfect.
Frost that Cake
¾ cup butter
1 ½ cups cocoa powder
5 ⅓ cups powdered sugar
⅔ cups milk
1 tsp vanilla extract
This will make an insane amount of frosting. Be warned. However, messing with the recipe seems silly, and halving it will not be enough. So just have extra frosting. This shizz is amazing. Not too sweet, very chocolatey, totally perfect for that cake I just raved about.
Add some berries to the top. Serve it to someone you love for a special occasion. You are now a cake BOSS.
