Imagine sinking your fork into a decadent, moist chocolate cake that tastes like it came straight from a professional bakery - but was actually made entirely by you! This homemade chocolate cake mix is your secret weapon to creating restaurant-quality desserts right in your own kitchen. Whether you're a baking novice or a seasoned pro, this foolproof recipe will transform your baking game and have everyone begging for your culinary secrets.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 batch (enough for one 9x13 cake)
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your oven is at the right temperature for baking the cake once the batter is prepared.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk the dry ingredients together until they are well combined and free of lumps.
- In a separate bowl, mix together 1 cup of milk, 1/2 cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk these wet ingredients until they are fully blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gradually add 1 cup of boiling water to the batter. This will thin out the batter and help create a moist cake. Stir gently until the water is fully incorporated and the batter is smooth.
- Grease a 9x13 inch baking pan with cooking spray or butter, and lightly dust it with flour to prevent sticking. Pour the chocolate cake batter into the prepared pan, spreading it evenly with a spatula.
- Place the baking pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before frosting or serving.
- Your homemade chocolate cake mix is now ready to be enjoyed! You can frost it with your favorite chocolate frosting or serve it plain with a dusting of powdered sugar.
Tips
- Room Temperature Matters: Ensure eggs and milk are at room temperature for smoother batter integration.
- Don't Overmix: Mix ingredients just until combined to keep the cake tender and prevent a tough texture.
- Boiling Water Trick: The hot water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a super moist cake.
- Pan Preparation is Key: Properly greasing and flouring your pan prevents sticking and ensures easy cake removal.
- Check Doneness Accurately: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent melting and sliding.
- Storage Tip: Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
