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
- 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).
- In a large bowl, combine all the dry ingredients.
- In a cup, dissolve the instant coffee in the boiling water.
- Combine all the wet ingredients, except for the hot water and coffee.
- Once combined, slowly, while stirring, mix in the hot coffee mixture.
- Once combined, pour the wet ingredients in to the dry and mix until just combined, with a whisk.
- Pour into the prepared pans and bake on the middle rack until an inserted toothpick comes out clean 30-40 minutes.
- Allow to cool then turn out on to a sheet of parchment paper.
- Once completely cooled, carefully wrap in plastic wrap and place on a tray and refrigerate.
- 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