Get ready to experience the most decadent, mouthwatering chocolate cake that has been passed down through generations! This isn't just another chocolate cake recipe - it's a family treasure that promises to transport you back to cozy kitchen memories with every single bite. Imagine a cake so rich, moist, and intensely chocolatey that it'll make chocolate lovers weak in the knees. Aunt Lou's Old Fashioned Chocolate Cake is more than a dessert; it's a culinary heirloom that turns ordinary moments into extraordinary memories.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 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 the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring the entire surface is evenly coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda, and salt. Sifting helps remove any lumps and ensures a smooth, even cake texture.
- In a separate medium bowl, whisk the eggs until well beaten. Add whole milk, vegetable oil, and vanilla extract. Mix thoroughly until all wet ingredients are completely combined.
- Pour the wet ingredient mixture into the dry ingredients. Use an electric mixer or whisk to blend until the batter is smooth and no dry streaks remain. Be careful not to overmix.
- Carefully add the boiling water to the batter, stirring gently until fully incorporated. The batter will be very thin, which is normal for this recipe and helps create a moist cake.
- Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter to release any air bubbles.
- Place the pans in the preheated oven and bake for 35 minutes. To test for doneness, insert a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully turn out onto a wire rack to cool completely before frosting.
- Once cooled, frost with your favorite chocolate frosting and serve. For best results, let the cake sit for an hour after frosting to allow flavors to meld.
Tips
- Always use room temperature ingredients to ensure smooth mixing and even baking.
- Sift dry ingredients to prevent lumps and create a more uniform cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use boiling water as directed - it helps bloom the cocoa and creates an incredibly moist cake.
- Check cake doneness with a toothpick, looking for just a few moist crumbs.
- Allow the cake to cool completely before frosting to prevent melting and sliding.
- For extra richness, consider using high-quality cocoa powder and pure vanilla extract.
- Store the cake in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 58g
Protein: 5g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 35mg
