Here’s a rich and moist Chocolate Cake recipe that’s sure to impress:
Ingredients:
For the Cake:
1 ¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups (400 g) granulated sugar
2 large eggs, room temperature
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) boiling water or hot coffee (coffee enhances the chocolate flavor)
For the Frosting:
1 cup (225 g) unsalted butter, softened
1 cup (80 g) unsweetened cocoa powder
3 ½ cups (450 g) powdered sugar
½ cup (120 ml) milk or heavy cream
2 tsp vanilla extract
Instructions:
Preparing the Cake:
1. Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line
them with parchment paper.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda,
and salt.
3. Mix Wet Ingredients:
In another bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract until
smooth.
4. Combine and Add Boiling Water:
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Slowly
stir in the boiling water or hot coffee. The batter will be thin—this is normal.
5. Pour and Bake:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a
toothpick inserted in the center comes out clean.
6. Cool:
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool
completely.
Preparing the Frosting:
1. Cream Butter and Cocoa:
In a large bowl, beat the butter and cocoa powder together until smooth and creamy.
2. Add Sugar and Milk:
Gradually add the powdered sugar, one cup at a time, alternating with the milk. Beat well
after each addition. Stir in the vanilla extract.
3. Whip the Frosting:
Beat the frosting on high speed for 2–3 minutes to make it light and fluffy.
Assembling the Cake:
1. Level the Layers:
Use a serrated knife to level the tops of the cake layers if needed.
2. Frost the Cake:
Place one layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Place the second layer on top and frost the top and sides evenly.
3. Decorate:
Sprinkle chocolate shavings, drizzle chocolate ganache, or add sprinkles for a finishing
touch.
Tips:
Use room-temperature ingredients for the best results.
The hot liquid ensures the cake is extra moist and rich.
Store leftover cake in an airtight container for up to 3 days at room temperature or 1 week in
the fridge.
