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This rich, moist chocolate cake for Thanksgiving combines everyday ingredients to create a dessert that’s both comforting and festive. It’s an easy crowd-pleaser that works great after a filling meal or whenever you want something special without the fuss.
I tried this cake first at a family get-together and it vanished fast. Since then it's been my go-to for any party where chocolate is a must-have treat.
Needed Ingredients
- ¾ cup unsweetened cocoa powder: brings rich chocolate flavor, go for Dutch-processed for smoother taste
- 2 teaspoons vanilla extract: adds a warm, fragrant touch
- 1.5 teaspoons baking powder: helps give the cake lift and fluffiness
- 2 cups granulated sugar: adds sweetness and keeps things moist
- 2 cups all-purpose flour: makes the soft structure, sift first for even mixing
- ½ cup vegetable oil: keeps the texture tender but dense
- 1.5 teaspoons baking soda: works with baking powder for perfect rise
- 2 large eggs: bind everything and add richness
- 1 teaspoon salt: boosts the chocolate taste
- 1 cup boiling water: brings out the deep cocoa flavors and makes the batter silky
- 1 cup whole milk: helps make the cake soft and moist; room temp blends better
Step-by-Step Directions
- Grease and Prep Pans:
- Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans well, then sprinkle some flour to stop sticking so cakes come out easy.
- Mix Dry Stuff:
- In a big bowl, stir together the flour, sugar, cocoa, baking powder, baking soda, and salt until everything’s blended well. This mix is your dry base.
- Blend in Wet Ingredients:
- Add eggs, milk, oil, and vanilla. Beat on medium speed for about two minutes until everything’s mixed and the batter looks a bit fluffy. This gives a nice soft crumb.
- Stir in Boiling Water:
- Pour the boiling water in slowly while stirring until batter smoothens out and thins out a bit. This helps the chocolate flavor really stand out.
- Bake the Cake:
- Split the batter between the pans evenly. Bake for 30 to 35 minutes or until a toothpick comes out mostly clean with just a few crumbs stuck.
- Cooling Time:
- Let the cakes sit in their pans for 10 minutes before you move them onto wire racks to cool fully. This keeps them from breaking apart.
Every time I bake this cake I think of cozy afternoons with friends and family, swapping stories while enjoying sweets.
Storage Tricks
Wrap your cake layers tight with plastic wrap or pop them in an airtight container to keep moisture in. You can keep it in the fridge if it’s warm around, but bring it back to room temperature before you eat so it tastes best. Leftover slices freeze well for up to three months—just thaw them in the fridge overnight.
Ingredient Swaps
Try swapping half the vegetable oil for melted butter if you want it a bit richer. Toss in a teaspoon of espresso powder to the dry mix to boost the chocolate punch without coffee flavor. For a crunchy surprise, fold in some chopped toasted walnuts or pecans right after beating the batter.
Best Serving Ideas
Serve with lightly sweetened whipped cream and fresh berries to add a bright contrast. A scoop of cinnamon or vanilla ice cream pairs perfectly with the chocolate. Drinks like rich coffee or smooth port wine bring out the dessert’s cozy feel.
This chocolate treat is a top pick for celebrations. Baking and sharing it with loved ones makes it even better.
Frequently Asked Cooking Questions
- → How does this cake stay moist?
Milk, vegetable oil, and hot water work together to keep the cake soft and tender while it’s baking.
- → Is dark cocoa powder okay to use?
Definitely, dark cocoa powder amps up the strong chocolate taste and makes the cake richer.
- → Why add boiling water to the mix?
The boiling water breaks down the cocoa and thins the batter so the cake turns out lighter and softer.
- → What’s the baking time for this cake?
Bake at 350°F for 30 to 35 minutes. Check with a toothpick – it should come out clean.
- → Should ingredients be warmed before mixing?
Yes, room temperature eggs and milk help everything blend better and improve the cake’s texture.
- → What kind of pans work best here?
Using two greased 9-inch round pans with a light flouring helps the cake bake evenly and keeps its shape.