There’s nothing like the rich, decadent flavor of homemade chocolate cake to sweeten up the holiday season. This chocolate cake is crafted to be the ultimate crowd-pleaser at any gathering. Whether you’re hosting a holiday dinner, sharing a treat with neighbors, or simply indulging in something special, this cake is the perfect centerpiece for your celebrations.
Baked to perfection in Hestan’s OvenBond Round Cake Pans, it’s a recipe that combines effortless elegance with unforgettable flavor.
Ingredients
- 1 cup milk
- 1 ⅜ cups all-purpose flour
- 1 ¾ sticks unsalted butter, softened
- ¾ cup Ghirardelli Unsweetened Cocoa Powder
- 2 eggs
- 1 ½ tsp baking powder
- 2 tsp vanilla extract
- 1 ½ tsp baking soda
- ¾ cup boiling water
- 1 tsp Kosher salt
Instructions
- Preheat oven to 350F. Grease the bottoms of two 9-inch round OvenBond cake pans, and line with parchment paper.
- In a large ning an combine the dry ingredients.
- Add milk and butter; beat on medium speed for 2 minutes. Add the eggs and vanilla extract. Mix until incorporated. Stir in boiling water.
- Divide the batter evenly between two prepared pans. Bake for 30-45 minutes, or until the tester comes out clean when inserted into the cake’s center.
- Cool on a wire rack for 10-15 minutes. Remove cakes from pans, discard the parchment paper and transfer them to a wire rack to cool completely.
- Once cooled, frost your decadent dessert with your favorite frosting (like our signature Coconut Pecan) and ENJOY!
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