Chocolate cake is by far one of my favorite things to make. Some of my fondest memories are with this cake, and every time I bake one, the nostalgia is automatic. This particular recipe is formed from a hodgepodge of online recipes from my COVID-19 baking spree, with ratios that have been fitted into what my family and I see as the quintessential chocolate cake. The ingredients are easily substitutable if necessary, and it’s full of basic kitchen essentials — perfect for a sweet treat to commemorate national chocolate cake day on Jan. 27.

This recipe is special to me as it is a product of a lot of work. When quarantine started, I was really unproductive and often spent hours scrolling through my phone. Baking gave me an outlet to do something for other people – something I enjoyed. I had always wanted to learn to make a cake from scratch, and this chocolate cake was a golden opportunity.

Recipe:

• 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 salt
• 1 teaspoon espresso powder (or instant coffee powder)
• 1 cup milk or buttermilk 
• 1/2 cup vegetable oil 
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions:

• Preheat oven to 350 degrees
• Mix all dry ingredients in a large bowl first (flour/sugar/baking soda/baking powder/salt/espresso/unsweetened cocoa powder)
• Slowly add in the wet ingredients one by one (buttermilk/vegetable oil/eggs/vanilla extract/water)
• After all ingredients are mixed into a liquid-like consistency, pour into a well-buttered cake pan 
• Bake 25-30 minutes, or until a testing stick comes out cleanly

Quantity:

• A large cake (7 x 7 pan)
• 28-32 cupcakes