Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce (store-bought or homemade)
- ½ cup chocolate chips (optional, for decoration)
Equipment Needed
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Parchment paper
- Rubber spatula
- Cooling rack
- Saucepan (for caramel, if using homemade)
Step-by-Step Instructions
To get started, I preheated my oven to 350°F (175°C) and lined my 9-inch round cake pans with parchment paper—this little trick ensures that the cakes pop out easily without any fuss. In a large mixing bowl, I combined the flour, sugar, cocoa powder, baking powder, baking soda, and salt. I whisked them together until they were perfectly blended, creating this wonderfully aromatic dry mixture. Then, I added the eggs, milk, oil, and vanilla extract. I used my electric mixer on medium speed to blend everything until it was smooth and creamy. As I added the boiling water, the batter became a thin, luscious consistency that I couldn’t resist tasting! (See the next page below to continue steps…)