Decadent, moist, and intensely chocolatey—the chocolate cake you’ll crave forever.
Recipe Overview
• Prep Time: 20 minutes
• Bake Time: 30–35 minutes
• Servings: 12 slices
Ingredients
For the Cake:
• 1¾ cups (220g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water
For the Chocolate Frosting:
• 1 cup (230g) unsalted butter, softened
• 3½ cups (440g) powdered sugar
• ½ cup (50g) cocoa powder
• ¼ cup (60ml) heavy cream (or milk)
• 2 tsp vanilla extract
• Pinch of salt
Instructions
1. Make the Cake:
• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth (about 2 minutes).
• Carefully stir in boiling water (batter will be thin).
• Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans 10 minutes, then remove to wire racks to cool completely.
2. Prepare the Frosting:
• Beat butter until creamy.
• Gradually add powdered sugar and cocoa powder, mixing well.
• Add cream, vanilla, and salt. Beat until fluffy and spreadable. Adjust consistency with more cream or sugar as needed.
3. Assemble:
• Place one cake layer on a serving plate. Spread frosting on top.
• Add the second layer and frost the top and sides evenly.
• Decorate as desired—chocolate shavings, sprinkles, or fresh berries.
Tips
• Use high-quality cocoa for the best flavor.
• For extra moistness, brush cake layers with simple syrup before frosting.
• Store leftovers wrapped tightly in the fridge.
