Sandra The simple boiling water method does all the hard work in this ultra-moist take on the classic chocolate cake so you can sit back, relax and enjoy, with a batter that comes together in minutes! The whole family will love this rich, fudgy dessert.
Joanna Gaines Chocolate Cake Recipe Ingredients
- 2 cups (240g) all-purpose flour
- 2 cups (396g) sugar
- 3/4 cup (63g) unsweetened cocoa powder
- 2 teaspoons (8g) baking powder
- 1 1/2 teaspoons (9g) baking soda
- 1 teaspoon (2.8g) kosher salt
- 1 teaspoon (2.3g) espresso powder (homemade or store-bought)
- 1 cup (227g) milk (or buttermilk, almond, or coconut milk)
- 1/2 cup (99g) vegetable oil (or canola/melted coconut oil)
- 2 large eggs
- 2 teaspoons (9.4g) vanilla extract
- 1 cup (227g) boiling water
- Chocolate Buttercream Frosting (for finishing)
How To Make Joanna Gaines Chocolate Cake Recipe
- Prep the oven and pans: Preheat oven to 350ºF (175ºC). Prepare two 9-inch cake pans by spraying with baking spray, or buttering and lightly flouring them to ensure the cakes release cleanly.
- Whisk dry ingredients: In the bowl of a stand mixer or a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk or stir with the paddle attachment until thoroughly combined and no lumps remain.
- Add wet ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix on medium speed until the batter is well combined and smooth.
- The boiling water step: Reduce the mixer speed to low. Carefully pour in the boiling water. Mix just until combined. Note: The batter will be extremely thin and liquidy; this is normal and essential for moisture.
- Bake: Distribute the batter evenly between the two prepared cake pans. Bake for 30-35 minutes. Test for doneness by inserting a toothpick or cake tester into the center; it should come out clean.
- Cool: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely before frosting.
- Finish: Once fully cooled, frost the cake with your favorite Chocolate Buttercream Frosting.
Recipe Tips
- The Thin Batter: Do not panic when you see the batter. It will look like chocolate soup after adding the boiling water. This liquid evaporates during baking, leaving behind a super-moist, steamy crumb structure.
- Espresso Powder: The espresso powder does not make the cake taste like coffee. It intensifies the chocolate flavor, making it taste darker and richer. Don’t skip it!
- Pan Prep: Because the batter is so thin, ensure your pans are well-greased. Lining the bottom with a circle of parchment paper is the best insurance against sticking.
- Weighing Flour: If possible, weigh your flour (240g). If using cups, spoon the flour into the cup and level it off. Scooping directly packs the flour and will result in a dry, heavy cake.
What To Serve With Joanna Gaines Chocolate Cake Recipe
This Joanna Gaines Chocolate Cake Recipe is a rich dessert that stands tall on its own. A tall glass of Cold Milk is the classic pairing to wash down the sweet frosting. For a more sophisticated finish, serve slices with fresh Raspberries or Strawberries to provide a tart contrast to the chocolate. A scoop of Vanilla Bean Ice Cream turns a slice into a full sundae experience.
How To Store Joanna Gaines Chocolate Cake Recipe
- Room Temp: The frosted cake can be stored at room temperature under a cake dome for up to 3 days.
- Refrigerate: If your kitchen is hot or the filling is perishable, store in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.
- Freeze: Wrap unfrosted layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Joanna Gaines Chocolate Cake Recipe Nutrition Facts
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 55g
- Protein: 5g
Nutrition information is estimated per slice (cake only).
FAQs
It is best to use natural unsweetened cocoa powder because this recipe relies on baking soda (an alkali) to react with the acid in natural cocoa for the rise.
You can, but oil actually makes a moister cake that stays soft longer than a butter-based cake. Stick to oil for that classic “fudgy” texture.
Boiling water “blooms” the cocoa powder, releasing its full flavor potential and dissolving the sugar completely before baking begins.
Try More Recipes:
- Joanna Gaines Classic Cheesecake Recipe
- Joanna Gaines Chocolate Bundt Cake Recipe
- Joanna Gaines Tres Leches Cake Recipe
Joanna Gaines Chocolate Cake Recipe
Description
A foolproof, deeply chocolatey cake with a famously thin batter that bakes into the moistest, most tender crumb imaginable. The espresso powder creates a rich depth of flavor.
Ingredients
Instructions
- Whisk flour, sugar, cocoa, baking powder/soda, salt, and espresso.
- Mix in milk, oil, eggs, and vanilla.
- Slowly stir in boiling water (batter will be thin).
- Divide into two 9-inch pans.
- Bake at 350ºF for 30-35 mins.
- Cool 10 mins in pan, then on rack.
- Frost completely cooled cakes.
Notes
- The batter is supposed to be very thin; trust the process.
- Espresso powder enhances chocolate flavor without adding coffee taste.
- Line pans with parchment paper to guarantee easy removal.
