INGREDIENTS
• 1¾ cups all-purpose flour
• 1½ cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1½ tsp baking soda
• A pinch of salt
• 2 large eggs
• 1 cup whole milk
1/2 cup vegetable oil
• 2 Tsp vanilla extract
• 1 cup boiling water
CHOCOLATE FROSTING:
• 1/2 cup unsalted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup whole milk
• 1 Tsp vanilla extract
INSTRUCTIONS
● Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
● Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes.
● Reduce the mixer speed to low and carefully mix in the boiling water. The batter will be thin, but that’s okay.
● Divide the batter evenly between the prepared cake pans.
● Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
● Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
For the Chocolate Frosting:
● In a medium mixing bowl, sift the cocoa powder to remove any lumps.
In a separate bowl, beat the softened butter until creamy.
● Gradually add the sifted cocoa powder, ● powdered sugar, milk, and vanilla extract. Beat until smooth and well combined.
Assembly:
● Place one of the cooled cake layers on a serving plate.
Spread a layer of chocolate frosting on top of the cake layer.
● Place the second cake layer on top.
Frost the top and sides of the cake with the remaining chocolate frosting.
You can decorate the cake with chocolate shavings, sprinkles, or other toppings if desired.
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Recipe Card
DOUBLE CHOCOLATE CAKE
Ingredients
- 1¾ cups all-purpose flour
- 1½ cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- A pinch of salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 Tsp vanilla extract
- 1 cup boiling water
CHOCOLATE FROSTING:
- 1/2 cup unsalted butter softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 Tsp vanilla extract
Instructions
- ● Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- ● Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer for about 2 minutes.
- ● Reduce the mixer speed to low and carefully mix in the boiling water. The batter will be thin, but that’s okay.
- ● Divide the batter evenly between the prepared cake pans.
- ● Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- ● Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
For the Chocolate Frosting:
- ● In a medium mixing bowl, sift the cocoa powder to remove any lumps.
- In a separate bowl, beat the softened butter until creamy.
- ● Gradually add the sifted cocoa powder, ● powdered sugar, milk, and vanilla extract. Beat until smooth and well combined.
Assembly:
- ● Place one of the cooled cake layers on a serving plate.
- Spread a layer of chocolate frosting on top of the cake layer.
- ● Place the second cake layer on top.
- Frost the top and sides of the cake with the remaining chocolate frosting.
- You can decorate the cake with chocolate shavings, sprinkles, or other toppings if desired.