Dark Chocolate Cake Recipe

Heat the oven to 350°F (175°C). Grease a 9–10 inch (22–24 cm) round pan and line the base with parchment so the cake releases easily.

Whisk sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl until evenly mixed.

Add the eggs and milk. Mix on medium speed for 1–2 minutes, just until smooth—no need to overbeat.

Pour in the vanilla extract and mix briefly to blend.

While mixing, carefully add the boiling water in a thin stream. The batter will be thin; that’s expected and helps keep the crumb moist.

Pour batter into the pan. Bake for about 50 minutes, until a toothpick comes out clean or with a few moist crumbs.

Let the cake rest in the pan for 10–15 minutes, then move to a rack to cool completely. Slice and serve plain or with a light dusting of powdered sugar.