If you are looking for a moist yet easy chocolate cake recipe then you came to the right spot. This cake won’t disappoint. I have made this cake in a bundt pan, 9×13 pan, and 9″ round cake pans, all with great results. I was a little skeptical when I read that you add 1 cup of boiling water. Don’t let this one tiny step deter you from making this cake. Your cake batter will be really thin and that is normal, don’t worry.
Originally I found this recipe on Allrecipes under the title One Bowl Chocolate Cake III and saw all of the great reviews and that is what motivated me to try it.This recipe ends up being identical to HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake.
Tip: Add instant coffee to the boiling water or replace some of the water with fresh brewed coffee. I might try replacing coffee for the full 1 cup of water next time. This will enhance the chocolate flavor. Enjoy your cake!
One Bowl Chocolate Cake III
AKA Hershey’s “Perfectly Chocolate” Chocolate Cake
2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water ( I prefer to use 1 cup boiling coffee)
Preheat oven to 350 degrees. Prepare two 9 inch round cake pans with nonstick baking spray or you can grease and flour them. In a large bowl stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix on medium speed for 2 minutes. Slowly add boiling water while mixture is on lowest speed. Batter will be thin. Pour evenly into the prepared pans. Bake for 30-35 minutes or until cake tester comes out clean. Cool in pans for 10 minutes.
Here is a birthday cake I made with this recipe.