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Recipe VIDEO above. This is the everyday Chocolate Cake I make over and over again. The crumb is tender and moist, it truly tastes of chocolate (rarer than you might think!) and you only need one bowl and a whisk. It's the famous Hershey's "Perfectly Chocolate" Cake, one of the few recipes I've used from another source with no changes to the ingredients at all (yes it's Perfect!)
View original recipe on recipetineats.comPreheat oven to 180C°/350°F (160°C fan). Read Note 4 regarding shelf positions.
Grease 2 x 22cm/9" cake pans with butter, then line the base. (Note 3 re: springform pans and other pan sizes).
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds.
Add boiling water and whisk to incorporate. The batter is VERY thin (see video).
Pour batter into cake pans.
Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.
Cool for 10 minutes, then turn out onto wire racks upside down (Note 5).
Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).
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