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Serve the cake at room temperature for the best texture and flavor. It pairs beautifully with chocolate ganache, whipped cream, or a dusting of powdered sugar. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It also freezes well for up to 2 months—wrap tightly before freezing.
Variations:
Add chocolate chips to the batter for extra richness.
Infuse with espresso powder for a mocha twist.
Use buttermilk instead of whole milk for a tangy depth.
Frost with cream cheese frosting for a delightful contrast.
FAQ:
Why is the batter so thin?
The boiling water loosens the batter and helps dissolve the cocoa, leading to an ultra-moist texture once baked.
Can I make this as cupcakes?
Yes, bake in lined cupcake tins for 18–22 minutes at the same temperature.
Is this cake freezer-friendly?
Absolutely. Wrap layers tightly in plastic wrap and freeze for up to 2 months.
Can I use a different type of oil?
Yes, any neutral oil such as canola or sunflower oil works well.
Does it need to be refrigerated?
Only if frosted with a perishable icing. Otherwise, it stays fresh at room temperature for a few days.
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