Decadent Chocolate Cake without Cream

1Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder (1½ teaspoons), baking soda (1½ teaspoons), and salt (1 teaspoon). Whisk together until well combined.

3Add the eggs (2 large), milk, vegetable oil (½ cup), and vanilla extract (2 teaspoons) to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.

4Carefully stir in the boiling water (1 cup). The batter will be thin, but this is normal.

5Fold in the semi-sweet chocolate chips (1 cup) until evenly distributed.

6Pour the batter evenly into the prepared cake pans.

7Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.