1-Preheat and Prepare Your Pans: First, preheat your oven to 350ºF (175ºC) to ensure even baking. Prepare two 9-inch cake pans by greasing or spraying them, then lightly flouring or applying pan release so the cake comes out easily. This step helps prevent sticking and keeps your cake looking perfect.

2-Mix the Dry Ingredients: In a large bowl or stand mixer, whisk together the dry ingredients until they’re evenly combined. That means mixing 2 cups all-purpose flour, 2 cups sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon espresso powder. This creates a solid base for your cake and helps avoid lumps in the batter. If you’re using a mixer, it makes this step even quicker.

3-Add the Wet Ingredients: Next, add the wet ingredients to the dry mix and blend on medium speed until everything is combined. Pour in 1 cup milk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Once blended, reduce the mixer speed and carefully add 1 cup boiling water, mixing until fully incorporated the batter will be thin, but that’s what makes the cake so moist. For a link to another great recipe, check out our Triple Chocolate Cake for even more chocolate ideas.

4-Bake and Cool the Cake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans, then remove them and place on a wire rack to cool completely. Once cooled, frost with chocolate buttercream or your favorite frosting to finish it off. This recipe takes about 15 minutes to prep and 30 minutes to bake, for a total of 45 minutes, making it perfect for a quick dessert.