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Serve with: Classic chocolate frosting, whipped cream, or a dusting of powdered sugar. Fresh berries make a great topping, too!
Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap and freeze layers for up to 2 months.
Variations
Make it a Sheet Cake: Pour the batter into a greased 9x13-inch pan and bake for 35–40 minutes.
Add Chocolate Chips or Espresso Powder for an extra rich chocolate flavor.
Turn into Cupcakes: Bake in a lined muffin tin at 350°F for 18–22 minutes.
FAQ
Q: Can I make this cake dairy-free?
A: Yes, just use plant-based milk (like almond or oat) and a dairy-free oil or butter substitute.
Q: Why add boiling water?
A: Boiling water enhances the cocoa flavor and gives the cake its ultra-moist texture.
Q: Can I use this for a layer cake?
A: Absolutely—this recipe is perfect for two 9-inch round layers.
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