Ingrédients
Équipement
Préparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, whisk eggs, milk, oil, and vanilla extract until smooth and slightly fluffy.
- Gradually add the dry ingredients to the wet ingredients while mixing on low speed until combined. Scrape down the bowl as needed.
- Stir in boiling water carefully; the batter will become thin, which is normal for this recipe.
- Fold in chocolate chips gently with a spatula.
- Pour batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer cakes to a wire rack to cool completely.
- Once cooled, frost with chocolate frosting. Add chocolate chips or sprinkles for decoration if desired.
Notes et conservation
Store leftover cake in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For a richer version, use dark cocoa powder and semi-sweet chocolate chips. Add a pinch of espresso for deeper flavor.