Greg’s Best Ever Chocolate Cake


  • 2 cups Granulated Sugar
  • 2 cups All-Purpose Flour
  • 3/4 cup Cocoa Powder
  • 2 tsp Baking Powder
  • 1-1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 2 large Eggs
  • 2 tsp Vanilla
  • 1 cup Boiling Water
  • 2 tsp Instant Coffee


  1. Pre-heat oven to 350 degrees F and grease 2-8” round pans, and line with parchment paper (this is important, they will stick without the paper).
  2. In a large bowl, combine all the dry ingredients.
  3. In a cup, dissolve the instant coffee in the boiling water.
  4. Combine all the wet ingredients, except for the hot water and coffee.
  5. Once combined, slowly, while stirring, mix in the hot coffee mixture.
  6. Once combined, pour the wet ingredients in to the dry and mix until just combined, with a whisk.
  7. Pour into the prepared pans and bake on the middle rack until an inserted toothpick comes out clean 30-40 minutes.
  8. Allow to cool then turn out on to a sheet of parchment paper.
  9. Once completely cooled, carefully wrap in plastic wrap and place on a tray and refrigerate.
  10. It’s best to assemble the cake cold, the next day as the cake is very tender when first baked.


*Note*   This batter is very loose, this is normal

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