It's like having salt and pepper in your home. Peanut butter and jelly. Chocolate and cake are a match that I will meet in heaven. Find the recipe for delicious chocolate cake from scratch here!

If you’re reading this blog, there is a very good chance you like cake. (It is hard to imagine there is a single person out there who doesn’t like cake and is visiting this blog page)!

Plain and simple, it is a myth that there are people who don’t like chocolate.

After establishing these two facts, we can draw the bold conclusion that chocolate cake must be one of the best things to eat, ever.

It must be clear, by this point, that I personally love chocolate as well as chocolate cake. Although there might be many different types of chocolate cakes and chocolate cake recipes out there, I find this one, in particular, especially delectable. I also highly recommend it because it’s straight forward and easy to follow while baking!

This must be the reason why, on several occasions, I have received inquiries for chocolate cake recipes. Moreover, going through my blog statistics I realized that month after month a lot of people land on my page looking for “chocolate cake recipe.”

Interestingly and ironically enough, I do not have a chocolate cake recipe posted anywhere. It is time to remedy this and eliminate frustrations of any future “searchers”.

Here is one of my favorite chocolate cake recipes:

From Scratch Chocolate Cake Recipe

5 from 1 vote

Chocolate cake is one of my absolute favorites. Especially when made from scratch with real butter, it is so moist and flavorful.

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Cook Time 25

Total Time 25

Course Dessert

Cuisine American

Ingredients

½ c + 3 tablespoon unsweetened cocoa powder lightly spooned
1 c boiling water
3 large eggs
2 ¼ teaspoon vanilla
2 ¼ c + 2 tablespoon sifted cake flour
1 ½ c sugar
1 tablespoon baking powder
¾ teaspoon salt
1 c unsalted butter softened

Instructions

Preheat oven to 350F. Start by combining the cocoa powder with the boiling water in a small bowl until smooth and let it cool to room temperature.
In a medium bowl lightly combine eggs, ¼ of the cocoa mixture, and vanilla. I use vanilla bean powder, but that's only my preference. The liquid version works just fine.
In a large mixing bowl combine all remaining dry ingredients on low speed for about 30 seconds.
Next, add the butter and remaining cocoa mixture, also on low speed until the dry ingredients are moistened. Then, and only then, increase mixing speed to medium. Otherwise you, your counter, mixer, and kitchen will be covered in a flour cloud for while. Beat for a couple minutes to fully combine the ingredients, scrape down bowl when necessary. Add the egg mixture in 3 parts, mix for about 20 seconds after each addition and scrape down the sides. Do not over-mix at this step. It will mess with your cake structure.
Fill your greased, lined, and floured cake pans with the batter (I also sprinkled a few chocolate chips on top for this one) and bake for 25-35 minutes. Somehow I forgot to take a picture of this step until the pans were in the oven already.
The cake layers are done when the top springs back after pressing down lightly and an inserted skewer or toothpick comes out clean.