Indulge in the timeless allure of this exceptionally moist and tender chocolate cake. Each bite is a symphony of rich cocoa notes and a melt-in-your-mouth texture that's simply irresistible. Perfect on its own, or elevated with a dusting of confectioners' sugar, a scoop of vanilla ice cream, fresh berries, or your favorite frosting.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan. (5 minutes)

02

Step

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. (3 minutes)

03

Step

In a separate large bowl, cream together the brown sugar and softened butter using an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. (7 minutes)

04

Step

Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)

05

Step

Pour the batter into the prepared pan and spread evenly. (2 minutes)

06

Step

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. (30-35 minutes)

07

Step

Remove from oven and let cool completely on a wire rack before serving. (60 minutes)

For an even richer flavor, substitute strong brewed coffee for the hot water.
Ensure your butter is properly softened for a smooth and creamy batter.
To prevent sticking, lightly dust the greased pan with cocoa powder instead of flour.
This cake is best stored in an airtight container at room temperature for up to 3 days.

Adelle Collins

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.