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- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until well blended.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
- Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Add heavy cream and vanilla extract, beating until smooth and fluffy.
- Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread frosting on top, then place the second layer on top and frost the top and sides.
- Serve: Slice and enjoy! This chocolate cake pairs wonderfully with coffee or milk.
Notes
- For a richer flavor, consider adding a tablespoon of espresso powder to the batter.
- You can store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- To freeze the cake, wrap it tightly in plastic wrap and foil; it will keep for up to three months.
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Ultimate Chocolate Cake Recipe
Indulge in the rich, moist, and decadent world of chocolate with this ultimate chocolate cake recipe. Perfect for birthdays, celebrations, or any time you crave a sweet treat, this cake is sure to impress. Learn how to create a cake that’s not only delicious but also easy to make, with tips and tricks to ensure your baking success.
Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Frosting:
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until well blended.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
- Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Add heavy cream and vanilla extract, beating until smooth and fluffy.
- Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread frosting on top, then place the second layer on top and frost the top and sides.
- Serve: Slice and enjoy! This chocolate cake pairs wonderfully with coffee or milk.
Notes
- For a richer flavor, consider adding a tablespoon of espresso powder to the batter.
- You can store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- To freeze the cake, wrap it tightly in plastic wrap and foil; it will keep for up to three months.
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