Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and line the bottom of the cake pan with parchment paper.
- In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, beat the eggs and sugar until light and fluffy, about 3 minutes with an electric mixer.
- Add the milk, vegetable oil, and vanilla extract to the egg mixture, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently with a spatula.
- Carefully pour in the boiling water and mix until smooth. The batter will be thin; this ensures a moist cake.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to rest in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
- Once cooled, top with mixed berries and a dusting of powdered sugar or serve with a dollop of whipped cream if desired.
Nutrition
Notes
For a rich twist, try substituting half of the all-purpose flour with almond flour for added depth.
If you're feeling adventurous, a splash of coffee can enhance the chocolate flavor significantly!
This cake can be stored wrapped tightly at room temperature for up to 3 days, or in the refrigerator for a week.
For the best taste, serve it slightly warmed.
Enjoy your baking adventure!
If you're feeling adventurous, a splash of coffee can enhance the chocolate flavor significantly!
This cake can be stored wrapped tightly at room temperature for up to 3 days, or in the refrigerator for a week.
For the best taste, serve it slightly warmed.
Enjoy your baking adventure!