Mohamed Shili This delicious chocolate cake, inspired by Joanna Gaines, is a quick and easy dessert perfect for any occasion. Moist, rich, and packed with cocoa flavor, it’s made with simple ingredients you likely already have in your kitchen. Enjoy its incredible taste plain or layer it with your favorite frosting for an irresistible treat!
Recipe Ingredients:
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
How To Make Chocolate Cake Recipe?
- Gather Ingredients : Measure and prepare all the ingredients as listed above.
- Preheat the Oven : Set your oven to 175°C / 350°F. Grease and flour two 9-inch (23 cm) round baking pans.
- Combine Dry Ingredients : In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients : Add the eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed with an electric mixer for 2 minutes until smooth.
- Add Boiling Water : Stir the boiling water into the batter. It will become thin—this is normal.
- Divide and Bake : Pour the batter evenly into the prepared pans and place them in the oven.
- Check for Doneness : Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes : Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- Measure Accurately : Use a kitchen scale for the dry ingredients and liquid measuring cups for the wet ones to ensure perfect texture and flavor balance.
- Use Room Temperature Ingredients : Let the eggs and milk sit out for 15-20 minutes before starting to help the batter mix evenly.
- Don’t Skip Boiling Water : Stirring in boiling water is key to making the batter thin and ensuring the cake turns out moist and light.
- Grease and Flour Your Pans Well : This prevents the cake from sticking and guarantees clean, easy removal after baking.
- Cool Completely Before Frosting : Let the cakes cool fully on a wire rack to avoid melting or sliding frosting. Patience pays off for a neat finish!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chocolate cake cool completely to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 5 days to maintain freshness.
- Freeze: Allow the cake to cool to room temperature, then wrap each layer tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
Nutrition Facts
- Calories: 352
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 299mg
- Potassium: 133mg
- Total Carbohydrate: 51g
- Dietary Fiber: 2g
- Sugars: Data not available
- Protein: 5g
Check out More Recipes:
Joanna Gaines Chocolate Cake
Description
This delicious chocolate cake, inspired by Joanna Gaines, is a quick and easy dessert perfect for any occasion. Moist, rich, and packed with cocoa flavor, it’s made with simple ingredients you likely already have in your kitchen. Enjoy its incredible taste plain or layer it with your favorite frosting for an irresistible treat!
Ingredients
Instructions
- Gather Ingredients : Measure and prepare all the ingredients as listed above.
- Preheat the Oven : Set your oven to 175°C / 350°F. Grease and flour two 9-inch (23 cm) round baking pans.
- Combine Dry Ingredients : In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients : Add the eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed with an electric mixer for 2 minutes until smooth.
- Add Boiling Water : Stir the boiling water into the batter. It will become thin—this is normal.
- Divide and Bake : Pour the batter evenly into the prepared pans and place them in the oven.
- Check for Doneness : Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes : Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Measure Accurately : Use a kitchen scale for the dry ingredients and liquid measuring cups for the wet ones to ensure perfect texture and flavor balance.
- Use Room Temperature Ingredients : Let the eggs and milk sit out for 15-20 minutes before starting to help the batter mix evenly.
- Don’t Skip Boiling Water : Stirring in boiling water is key to making the batter thin and ensuring the cake turns out moist and light.
- Grease and Flour Your Pans Well : This prevents the cake from sticking and guarantees clean, easy removal after baking.
- Cool Completely Before Frosting : Let the cakes cool fully on a wire rack to avoid melting or sliding frosting. Patience pays off for a neat finish!
Joanna Gaines Chocolate Cake
