Get ready to embark on a mouthwatering journey with Aunt Gladys' legendary Chocolate Cake - a recipe that has been tantalizing taste buds and creating unforgettable moments for generations! This isn't just another chocolate cake; it's a slice of pure, rich, chocolatey heaven that will make your family and friends beg for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a moist, intensely chocolatey cake that will become an instant classic in your recipe collection.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are well combined and there are no lumps.
- In another bowl, beat the two large eggs. Then add the whole milk, vegetable oil, and vanilla extract. Mix these wet ingredients together until they are fully combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until the batter is smooth. Be careful not to over-mix, as this can make the cake dense.
- Once the batter is smooth, carefully stir in the cup of boiling water. The batter will be thin, but this is normal and will help create a moist cake.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, you can prepare your favorite frosting. A classic choice is chocolate buttercream, which pairs wonderfully with this cake.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top of the frosting.
- Frost the top and sides of the cake with the remaining frosting. Decorate as desired, perhaps with chocolate shavings or sprinkles.
- Slice and serve your Aunt Gladys Chocolate Cake. Enjoy with a glass of milk or your favorite beverage!
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for better mixing and a smoother batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Boiling Water Secret: The boiling water might seem unusual, but it helps bloom the cocoa powder, intensifying the chocolate flavor.
- Check Cake Doneness: Use the toothpick test - insert it into the center of the cake, and if it comes out clean or with just a few moist crumbs, your cake is perfect.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
- Frosting Tip: For a smooth finish, use a offset spatula and rotate the cake stand while frosting.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 40mg
