Chocolate cake has always been one of my favorites – but I’m very particular! I need the cake to be moist, without falling apart, and hate when cakes are too dry. Hate is strong, but as I said, I am particular! And the flavor has to be intense without being overwhelming. I can handle a very deep chocolate flavor, but I wanted to create a cake that everyone would like – not just those of us who love chocolate all the time!

This chocolate cake (and chocolate frosting) also has some instant espresso, which enhances the chocolate flavor in a wonderful way, without actually being able to taste the coffee. Trust me, even if you don’t like coffee (like my husband), you’ll still love this cake!

Chocolate Cake

Alex Kornswiet

Chocolate cake has always been one of my favorites – but I'm very particular! I need the cake to be moist, without falling apart, and hate when cakes are too dry. Hate is strong, but as I said, I am particular! And the flavor has to be intense without being overwhelming. I can handle a very deep chocolate flavor, but I wanted to create a cake that everyone would like – not just those of us who love chocolate all the time!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dessert

Servings 2 8″ cakes

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup dark cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon instant espresso
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water

Instructions

 

• Preheat oven to 350 F
• Bring your water to a boil in the small pot. Turn off once it’s bubbling, so none of it evaporates.
• Mix flour, sugar, cocoa, baking powder, baking soda, salt, and instant espresso powder in the large bowl. Mix until combined.
• Add milk, oil, egg, and vanilla to the dry ingredients. Mix until combined, and keep stirring an extra minute or so to incorporate air into the mixture.
• Carefully pour in the boiling water, and stir until combined. Be careful with this so you don’t burn yourself.
• Evenly distribute the batter between 2 bundt pans.
• Bake for about 20-25 minutes, or until you can insert a toothpick and it comes out clean.
• Decorate as you wish or freeze each cake wrapped in plastic wrap until you’re ready to use!

Notes

SERVING: Let cool and serve within a few days. Decorate as you wish! I love to decorate with chocolate frosting and mini chocolate chips!

STORAGE: Store at room temperature and enjoy within 2-3 days for best taste and texture. If you aren’t using it right away, the cakes freeze well. Let the cakes cool, carefully remove them from the pan, and wrap each cake tightly in plastic wrap. Put in the freezer and it will last for a few months. When ready to use, let it come to room temperature for 30 minutes at least, or place in the refrigerator a few hours before using. I frequently freeze cakes so I will have them when it’s time to make a cake – and I did this when I worked in bakeries!

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