Before you start, get your oven ready and your pans prepped this sets the stage for a flawless bake. Preheat your oven to 350°F and prepare two 9-inch cake pans by spraying with baking spray, buttering and lightly flouring, or brushing with pan release. This recipe yields 24 servings and takes about 15 minutes to prep, 30 minutes to cook, and 45 minutes total, so it’s quick for everyday fun.

Now, let’s mix the base of your cake. In a large bowl or stand mixer, whisk together 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 kosher salt, and 1 teaspoon espresso powder until everything is well combined. For a gluten-free twist, substitute the all-purpose flour with an equal amount of gluten-free baking flour, just as the tips suggest. Explore more chocolate recipes like our caramelized banana treats to inspire your baking adventures.

Next, add the wet components to bring it all together. Pour in 1 cup milk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry mix, then blend on medium speed until smooth. If you’re going dairy-free, swap the milk for almond or coconut milk. The batter will be thin, which is exactly what makes the cake so rich and moist.

Gently mix in 1 cup boiling water to the batter, reducing speed to avoid splashes, until it’s fully incorporated. Pour the batter evenly into your prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Once done, cool the cakes in the pans for 10 minutes before removing them to cool completely. Frost with your favorite chocolate buttercream for that finishing touch, and remember, you can adapt this for cupcakes or sheet cakes with slight baking time adjustments.