This recipe has a 5 star rating on  I hope you try it, and enjoy it. Then, send me YOUR favorite Chocolate Cake recipe, and we’ll make it and share it with everyone.


  • 2 cups of all-purpose flour
  • 2 cups of sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk, buttermilk, almond, or coconut milk
  • ½ cup vegetable oil, or melted coconut oil or canola oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup boiling water
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Heat your oven to 350.

Lightly flour your two 9 inch cake pans by spraying with baking spray or buttering and lightly flouring; which is still my preferred method.

Add flour, sugar, cocoa, baking powder, soda, salt and espresso powder in a large bowl. Stir until well blended. You can use a spoon or mixer.

Add milk, oil, eggs and vanilla. Mix until well blended. Slowly and carefully add boiling water to the cake mixture until well mixed.

Pour the cake batter evenly between the two cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.


  • 3 sticks of butter
  • softened 1 cup unsweetened cocoa
  • 5 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla
  • ½ teaspoon espresso powder


Add cocoa to a large bowl. Cream together butter and cocoa powder until well-combined. Add sugar and milk to cocoa mixture by adding 1 cup of sugar, then add about a tablespoon of milk. Blend with mixer on a high speed for about a minute.

Repeat until all sugar and milk have been added. Add vanilla and espresso powder. Combine well.  If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency.

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