This classic chocolate cake is rich, moist, and incredibly easy to make. Perfect for birthdays, celebrations, or just because you’re craving something chocolatey, this cake is paired with a smooth and decadent chocolate buttercream frosting that will satisfy any sweet tooth.
Ingredients:
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 cups white granulated sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Chocolate Buttercream Frosting:
- 4 oz butter (120 g | 1/2 cup)
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
Instructions:
For the Chocolate Cake:
- Preheat your oven to 350°F (180°C) for a standard oven or 320°F (160°C) for a fan/convection oven. Lightly grease two 9-inch (22cm) round cake pans with butter and line the bases with parchment paper.
- In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Whisk in the sugar.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Whisk well to combine until the mixture is smooth and lump-free, about 30 seconds.
- Pour in the boiling water and mix well. The batter will be thin in consistency.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
For the Chocolate Buttercream Frosting:
- Melt the butter in a saucepan over medium heat.
- Whisk in the cocoa powder until well combined.
- Alternately add the powdered sugar and milk, beating to spreading consistency. If needed, add a small amount of additional milk to achieve the desired consistency.
- Stir in the vanilla extract.
Assembling the Cake:
- Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes.
- Place the second cake on top and frost the top and sides of the entire cake.
- Smooth the frosting with a spatula and decorate as desired.
Helpful Tips:
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- For a more intense chocolate flavor, use dark cocoa powder.
- You can add a layer of fruit preserves or fresh fruit between the cake layers for an extra burst of flavor.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a cup of coffee or a glass of cold milk.
FAQs:
1. Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture or whole wheat flour for a denser, more nutritious cake. Adjust the liquid content if necessary.
2. How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months.
3. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.
Servings:
- This recipe makes 8-10 servings.
Time of Preparation and Cooking:
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 45-50 minutes
Recipe Card
Chocolate Cake
This classic chocolate cake is rich, moist, and incredibly easy to make. Perfect for birthdays, celebrations, or just because you’re craving something chocolatey, this cake is paired with a smooth and decadent chocolate buttercream frosting that will satisfy any sweet tooth.
Ingredients
For the Chocolate Cake:
- – 1 3/4 cups all-purpose flour
- – 3/4 cup unsweetened cocoa powder
- – 1 1/2 teaspoons baking powder
- – 1 1/2 teaspoons baking soda
- – 2 cups white granulated sugar
- – 1 cup milk
- – 1/2 cup vegetable oil
- – 2 teaspoons pure vanilla extract
- – 1 cup boiling water
For the Chocolate Buttercream Frosting:
- – 4 oz butter 120 g | 1/2 cup
- – 2/3 cup unsweetened cocoa powder
- – 3 cups powdered sugar
- – 1/3 cup milk
- – 1 teaspoon pure vanilla extract
Instructions
For the Chocolate Cake:
- Preheat your oven to 350°F (180°C) for a standard oven or 320°F (160°C) for a fan/convection oven. Lightly grease two 9-inch (22cm) round cake pans with butter and line the bases with parchment paper.
- In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Whisk in the sugar.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Whisk well to combine until the mixture is smooth and lump-free, about 30 seconds.
- Pour in the boiling water and mix well. The batter will be thin in consistency.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
For the Chocolate Buttercream Frosting:
- Melt the butter in a saucepan over medium heat.
- Whisk in the cocoa powder until well combined.
- Alternately add the powdered sugar and milk, beating to spreading consistency. If needed, add a small amount of additional milk to achieve the desired consistency.
- Stir in the vanilla extract.
Assembling the Cake:
- Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes.
- Place the second cake on top and frost the top and sides of the entire cake.
- Smooth the frosting with a spatula and decorate as desired.
Great cooking