Directions
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with cooking spray or butter and lightly flouring.
For the chocolate cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through the flour mixture until well combined.
Add the milk, vegetable oil, eggs and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Divide the cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted into the center of the chocolate cake comes out clean.
Remove from oven and let cool for about 10 minutes, remove from pan and cool completely.
Frosting cake with chocolate buttercream frosting.
Notes
The cake batter will be very thin after the boiling water is added. This is correct and results in the most delicious and moist chocolate cake I have ever tasted!
Freezer Friendly
Let the baked cake layers cool completely. Wrap them tightly with plastic wrap, then with aluminum foil. Place each layer in a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and freeze.
High Altitude: If you live at a high altitude, adjust the recipe for the altitude of your area.
Nutritional information is for the cake only.
