Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat until smooth.
Stir in boiling water (batter will be thin).
2️⃣ Bake:
Pour batter evenly into prepared pans.
Bake 30–35 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in pans 10 minutes, then remove to wire racks to cool completely.
3️⃣ Frost (Optional):
Beat butter until creamy.
Gradually add powdered sugar, cocoa powder, salt, vanilla, and milk until smooth.
Spread frosting between cake layers and over the top and sides.
💡 Ashley’s Tips:
For extra moist cake, substitute half of the milk with hot coffee — enhances the chocolate flavor. ☕
Use high-quality cocoa powder for a richer chocolate taste.
Store in an airtight container; this cake stays moist for 3–4 days.
If you like, I can also give you a super quick 10-minute microwave chocolate cake that’s single-serve, fudgy, and ready instantly — perfect for when you want chocolate NOW! Do you want me to share that next?
