Moist Chocolate cake

This cake will definitely please all the chocoholics. The speciality of this cake is that it remains moist all the time even when it is refrigerated. Very simple and easy to prepare..

Maida/All purpose flour - 1 3/4th Cup
Sugar - 2 Cups
Cocoa powder - 3/4th powder
Eggs - 2
Whole Milk - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract
Baking powder - 1 1/2 tbsp
Baking soda - 1 1/2 tbsp
Boiling water - 1 cup
Salt - 1 tbsp



Procedure:

1. Pre-heat the oven to 350 degree F.
2. In a mixer bowl, add all the dry ingredients and mix well.
3. Add eggs ( beat the egg in a separate bowl and then add it to the mixture), milk, oil, and vanilla. Mix it well for 3 to 4 mins
4. Add boiling water little by little, mix at medium or high speed until all ingredients are blended and smooth.
5. Grease and flour two 9 inch round baking pans or one 13x9 inch pan. Bake 30 to 35 minutes or until wooden pick/knife inserted in center comes out clean.
6. Cool 10 minutes and serve or store it in a tight container.