| Flour | 1 cup | |
| Sugar | 3/4 cup | |
| Unsweetened Cocoa Powder | 1/3 cup | |
| Baking Powder | 1 teaspoon | |
| Baking Soda | 3/4 teaspoon | |
| Salt | 1/2 teaspoon | |
| Milk | 1/2 cup | |
| Vegetable Oil | 1/4 cup | |
| Eggs | 2 | |
| Vanilla Extract | 1 teaspoon | |
| Boiling Water | 1/2 cup |
Prepare cake pan by buttering and lightly flouring.
Heat up water to boil.
Preheat oven to 350 degrees F.
Combine dry ingredients in a bowl: flour, sugar, cocoa, baking powder, baking soda, salt. Don’t skimp on mixing well..
Combine wet ingredients in another bowl: milk, vegetable oil, eggs, vanilla.
Add wet mixture to dry mixture, mix together until well combined.
Carefully add boiling water to cake batter, combine well.
Pour batter into prepared cake pan.
Bake for 35-45 minutes, until a toothpick / chopstick / knife inserted in the center comes out clean.
Remove from oven, cool for 10 minutes, then remove from pan to cool completely.
Frost it up.
To make the cake as a gluten-free chocolate cake recipe, use gluten-free flour.
To make the cake a dairy-free chocolate cake recipe, use almond milk / coconut milk.
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