A wonderfully rich cake that will make every chocolate-lover happy! Also can be made with gluten-free flour for a crowd-friendly dessert.



Preheat oven to 350 degrees. Prepare two 9-inch cake rounds with cooking spray. In the bowl of a large stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt, and Espresso Powder. Whisk together until combined well. Add milk, vegetable oil, eggs, and vanilla paste to dry mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the batter. Distribute the batter between the two cake rounds and bake for 30 to 35 min., or until a toothpick comes out clean. Alternatively, scoop into lined cupcake pans and bake for about 20 min. Allow to cool for about 10 min. and remove from pan to cool completely on a wire rack.

Serving Suggestions

Frost with Black Onyx Buttercream Frosting for a double chocolate treat!


12 to 16 servings or 24 cupcakes

Thanks To

Cindy Jones, Savory Spice/Raleigh, NC owner

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Savory Spice Shop Ingredients
Cocoa Powder, Dutch 4 oz bag $7.70
Cocoa Powder, Black Onyx 2 oz bag $5.00
Espresso Powder 2 floz bottle $3.65
Vanilla Bean Paste -2floz $8.95
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Customer Reviews ( Add a Review )

5 stars 4/17/17 sbullen
This really is the perfect chocolate cake! Moist and rich, a perfect crumb, and it came out of the baking pans so easily. I used Bella gluten free baking mix and (shockingly!) you never would have known it was gluten-free. Thanks for the perfect recipe.