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Thunder Cake

A tender, moist chocolate cake made with rich cocoa and hot water to create an indulgent fudgy texture. Simple pantry staples combine for a deeply flavorful and reliably delicious dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup strong brewed coffee cooled slightly
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Electric mixer (optional but helpful)
  • Oven thermometer (optional)
  • Cooling racks

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and position a rack in the center.
  2. Butter and flour two 9-inch round cake pans, or use parchment paper on the bottom to ensure easy removal after baking.
  3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  4. In a medium mixing bowl, whisk the eggs, cooled coffee, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined, stopping as soon as no dry streaks remain.
  6. Carefully pour the boiling water into the batter and stir gently until fully incorporated; the batter will be thin and loose.
  7. Divide the batter evenly between the prepared pans, smoothing the surface gently if needed.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs and the tops spring back lightly when touched.
  9. Let the pans cool on a wire rack for 15 minutes, then turn the cakes out onto cooling racks to cool completely before frosting.

Notes

Use room-temperature ingredients for best results. Sift cocoa powder if lumpy. Measure flour by spooning into the cup to avoid dryness. Let the cake cool completely before frosting. Store cooled layers in airtight containers for up to 3 days refrigerated or freeze up to 2 months.