Moist Chocolate Cake

A rich, moist chocolate cake made from scratch, baked to perfection. Soft, tender, and full of chocolate flavor, this classic cake is perfect for any occasion.

Ingredients

2 cups granulated sugar
1 cup vegetable oil
2 large eggs
2/3 cup unsweetened cocoa powder
2 cups very hot water
3 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoon vanilla extract

Instructions

Preheat oven to 350°F. Grease and flour a 9x13-inch pan (or two 9-inch round pans).
In a large bowl, combine sugar, flour, and cocoa powder, leaving out the baking powder and baking soda.
Stir in 1 cup hot water until smooth.
In a separate bowl, mix eggs, vanilla, baking powder, baking soda, and remaining 1 cup hot water.
Combine the wet and dry mixtures until smooth. The batter will be thin — this is normal.
Pour batter into prepared pan(s) and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool before frosting or serving.

Notes

Batter will be runny — do not worry; it bakes into a perfectly moist cake.
Use your favorite frosting or a simple dusting of powdered sugar.
Store leftovers covered at room temperature for up to 3 days, or refrigerate for longer freshness.
This cake also freezes well; wrap tightly and freeze for up to 2 months.