Yolanda Chocolate Cake Recipe
Yolanda's Chocolate Cake is a rich, moist dessert made with layers of decadent chocolate cake, frosted with a creamy chocolate buttercream. Perfect for special occasions, this recipe combines simple ingredients for a truly indulgent treat.
Ingredients
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
Step 1: Prepare the Cake Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cake doesn’t stick and comes out perfectly.
Step 2: Mix Dry Ingredients
- Whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Sifting your dry ingredients ensures a lump-free batter.
Step 3: Combine Wet Ingredients
- In a separate bowl, beat together the whole milk, vegetable oil, eggs, and vanilla extract until smooth. Use room-temperature ingredients to avoid curdling.
Step 4: Combine Dry and Wet Ingredients
- Slowly mix the wet ingredients into the dry mixture. Beat on medium speed for about 2 minutes, making sure the batter is fully combined and smooth.
Step 5: Add Boiling Water
- Carefully stir in the boiling water. This is a key step from the chocolate cake recipe Yolanda Gampp uses—don’t skip it! The batter will become quite thin, giving the cake incredible moisture.
Step 6: Bake the Cake
- Divide the batter evenly between the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the centre comes clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.