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
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Chocolate Cake
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