A rich and moist chocolate cake recipe that is perfect for any occasion, inspired by Nana’s traditional baking.

Scale

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing, then adding half of the buttermilk. Repeat until combined, being careful not to overmix.
Carefully stir in the boiling water. The batter will be thin.
Pour the batter evenly into the prepared cake pans and tap gently on the counter to release air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Frost with your favorite chocolate frosting and enjoy!

Keywords: Nana’s Devil’s Food Cake, chocolate cake, dessert recipe