Loading...

Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Do not overmix.

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is a passive step.

While the cakes are cooling, prepare the chocolate sauce. In a small saucepan, whisk together the unsweetened cocoa powder and granulated sugar.

Gradually whisk in the milk until smooth. Place the saucepan over medium heat and bring to a gentle simmer, whisking constantly.

Remove from heat and stir in the unsalted butter and vanilla extract until the butter is melted and the sauce is smooth.

Once the cakes are completely cool, serve slices with a generous drizzle of warm or room temperature chocolate sauce.


Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Do not overmix.

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is a passive step.

While the cakes are cooling, prepare the chocolate sauce. In a small saucepan, whisk together the unsweetened cocoa powder and granulated sugar.

Gradually whisk in the milk until smooth. Place the saucepan over medium heat and bring to a gentle simmer, whisking constantly.

Remove from heat and stir in the unsalted butter and vanilla extract until the butter is melted and the sauce is smooth.

Once the cakes are completely cool, serve slices with a generous drizzle of warm or room temperature chocolate sauce.
