Ingredients

The following ingredients have 10 Servings
  • 2 cups granulated sugar
  • 1 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 cup very warm water

Instruction

  • Preheat oven to 350°F. Coat 2, 9-inch cake pans with nonstick spray. Cut 2, 9-inch rounds of parchment paper and place them in the bottoms of the pans. Spray again with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
  • With the mixer still on low, add the eggs, milk, vegetable oil, and vanilla. Turn the mixer up to medium and mix for 2 minutes, scraping the sides of the bowl as necessary. Turn the mixer back down to low and slowly add in the hot water. Mix for an additional minute until combined.
  • Divide the batter between the 2 prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pan for 10 minutes and then remove and transfer them to a wire rack to cool completely.
  • Frost with my Creamy Chocolate Frosting and my Pourable Chocolate Ganache Recipe for a drip-style cake, as pictured.