Why do you put boiling water in scratch chocolate cake?

You don't put boiling water in a scratch chocolate cake. This is a common technique used in box cake mixes, not from-scratch recipes.

Here's why boiling water is added to boxed cake mixes:

* Enhanced Flavor: The hot water helps to activate the flavoring agents in the cake mix, leading to a richer chocolate flavor.

* Moistness: Boiling water creates steam that helps to create a more moist and tender cake.

* Texture: The steam also helps to create a more even crumb texture.

However, scratch chocolate cakes usually achieve their richness and moisture from other ingredients like:

* Unsweetened Cocoa Powder: High-quality cocoa powder contributes to the chocolate flavor and intensity.

* Butter: Butter adds richness and moisture.

* Eggs: Eggs act as binders and add moisture.

* Milk or Buttermilk: Milk adds moisture and helps to activate the baking soda or baking powder for leavening.

If you're using a scratch chocolate cake recipe, you don't need to add boiling water. The recipe will already include the necessary ingredients to create a delicious and moist cake.