Servings: 24
Calories: 173kcal
Equipment
- Oven
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk or buttermilk, almond, or coconut milk
- 1/2 cup vegetable oil or canola oil or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup water boiling
- Chocolate Buttercream Frosting
Instructions
- Preheat the oven to 350°F. Spray or butter two 9-inch cake pans with baking spray and lightly flour them.
TO MAKE THE CHOCOLATE CAKE:
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Whisk to combine, or use your paddle attachment to stir through the flour mixture until well combined.
- Mix in the milk, vegetable oil, eggs, and vanilla extract on medium speed until well combined. Reduce the speed to low and carefully fold in the boiling water until well combined.
- Divide the cake batter evenly between the two cake pans. Bake the chocolate cake for 30-35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Remove from the oven and cool for about 10 minutes before removing from the pan and cooling completely.
- Chocolate Buttercream Frosting should be applied to the cake.
Video
Nutrition
Calories: 173kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 75mg | Fiber: 1g | Sugar: 20g | Vitamin A: 36IU | Calcium: 40mg | Iron: 1mg
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