Irresistible Chocolate Love Cake
A moist, rich chocolate cake that melts in your mouth, perfectly balancing sweetness with deep cocoa flavor, making it perfect for any occasion.
Ingrédients
Dry Ingredients
- 1 3/4 cups all-purpose flour Can be substituted with gluten-free baking mix.
- 3/4 cup unsweetened cocoa powder Dutch-processed cocoa can be used as a substitute.
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Should be at room temperature.
- 1 cup whole milk Can be substituted with almond or oat milk.
- 1/2 cup vegetable oil Melted coconut oil can be used instead.
- 2 teaspoons vanilla extract
- 1 cup boiling water Helps ensure a moist cake.
Instructions
Preparation
- Gather all your ingredients and ensure your eggs are at room temperature.
Mixing
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Combine the dry ingredients in a large mixing bowl and whisk until evenly mixed.
- Add the wet ingredients to the dry mixture and beat together with an electric mixer until the batter is smooth.
- Carefully stir in the boiling water until the batter is combined.
Baking
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, checking for doneness.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Decoration
- Frost the cooled cakes with your favorite chocolate frosting.
- Decorate as desired.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can be frozen for up to three months.