Old-Fashioned Chocolate Cake

Dry Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup natural unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 cups water — divided; 1 cup room temperature and 1 cup boiling
• 10 tablespoons vegetable oil or canola oil
• 2 large eggs
• 2 teaspoons vanilla extract

1. Prepare the Oven and Pan: Position a rack in the center of the oven and preheat to 350°F. Grease and flour a 9x13-inch metal baking pan.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and no large cocoa lumps remain.2 cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking powder, 1½ tsp baking soda, ½ tsp salt
3. Build the First Batter: Add 1 cup room-temperature water, the vegetable oil, eggs, and vanilla extract. Whisk for about 1 minute, scraping the sides and bottom of the bowl as needed, until the batter is smooth and no dry pockets remain.1 cup water, 10 tbsp vegetable oil, 2 eggs, 2 tsp vanilla extract
4. Add the Hot Liquid: Slowly whisk in the remaining 1 cup boiling water until completely incorporated. The finished batter will be much thinner than a typical cake batter.1 cup boiling water
5. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 32 to 38 minutes, beginning to check at 30 minutes. The cake is done when the center springs back lightly, the surface no longer looks wet, and a toothpick or cake tester comes out with a few moist crumbs but no liquid batter.
6. Cool: Set the pan on a cooling rack and let the cake cool completely, about 1 hour, before slicing or adding a standard frosting. If using Broiled Coconut Frosting, follow the timing and application directions in that linked recipe.