DEVILISHLY MOIST CHOCOLATE CAKE

Devilishly Moist Chocolate Cake image

Make and share this Devilishly Moist Chocolate Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h40m

Yield 1 nine-inch cake

Number Of Ingredients 11

Ingredients

1 1/3 cups all-purpose flour
3/4 cup natural cocoa powder (not Dutch processed)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups sugar
1/3 cup safflower oil
2 large eggs
1/3 cup whole milk
2 teaspoons vanilla extract
1 cup boiling water

Steps:

Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer.
Add the sugar, and using the paddle attachment, mix at low speed until blended.
Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly.
In a small bowl, whisk together the eggs until blended.
Whisk in the milk and vanilla extract until blended.
With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed.
Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed.
Pour batter into cake pan.
Bake for 45-55 minutes, until a pick comes out clean.
Cool in the pan on a wire rack for 20 minutes.
Invert cake onto the wire rack and cool completely.
Frost as desired.

Nutrition Facts : Calories 2905.2, Fat 95.2, SaturatedFat 15.6, Cholesterol 380.1, Sodium 1869.5, Carbohydrate 504.9, Fiber 25.9, Sugar 339.9, Protein 45