Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Black food coloring, as needed
If you’re feeling adventurous, you can substitute the whole milk with buttermilk for an extra tender crumb. And if you’re out of vegetable oil, melted coconut oil works just as well, adding a subtle tropical hint.
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is smooth. It will be thin, but that’s what makes the cake so moist and tender.
- Gradually add black food coloring to achieve your desired depth of color, mixing well.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans to cool completely on a wire rack.
As you bake, remember Mama Lou’s advice: “Patience is the secret ingredient in every great cake.” Let it cool completely before frosting, allowing the flavors to settle and harmonize.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International