Classic Chocolate Cake

Are you craving a dessert that’s rich, indulgent, and universally loved? Look no further than the classic chocolate cake—a timeless treat that never goes out of style. Perfect for birthdays, celebrations, or simply satisfying your sweet tooth, this chocolate cake recipe is a must-have in your baking repertoire.

Why You’ll Love This Recipe

• Rich and Moist Texture: The perfect balance of fluffiness and decadence.
• Easy to Make: Simple ingredients and steps make this recipe approachable for beginners.
• Versatile: Pair it with your favorite frosting, add layers, or enjoy it as is.

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Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water

For the Frosting:

• 1 cup (230g) unsalted butter, softened
• 3½ cups (450g) powdered sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4–6 tablespoons (60–90ml) heavy cream or milk

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Instructions

this recipe

Step 1: Prepare Your Tools and Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to ensure everything is evenly distributed.

Step 3: Add the Wet Ingredients

• Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth.

Step 4: Incorporate Boiling Water

• Gradually pour in the boiling water while mixing. The batter will be thin—this is normal and ensures a moist cake.

Step 5: 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.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Frosting

1. In a mixing bowl, beat the butter until creamy.
2. Gradually add powdered sugar and cocoa powder, mixing well.
3. Stir in the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Step 7: Assemble the Cake

• Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
• Add the second layer and frost the top and sides. Decorate as desired.

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Tips for the Perfect Chocolate Cake

• Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
• Don’t Overmix: Mix just until ingredients are combined to avoid a dense cake.
• Enhance the Flavor: Add a teaspoon of espresso powder to the batter for a richer chocolate flavor.

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Pairings and Serving Suggestions

Serve this classic chocolate cake with:

• A scoop of vanilla ice cream
• Fresh berries for a fruity contrast
• A drizzle of caramel or chocolate sauce

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Conclusion

This classic chocolate cake is a showstopper for any occasion. Its moist layers and rich chocolate frosting make it an irresistible treat that’s sure to please everyone. Try this recipe today and experience the magic of homemade chocolate cake!

Serving and Storage Tips for Classic Chocolate Cake

Serving Tips

• Best Temperature: Serve the cake at room temperature to enjoy its full flavor and moist texture.
• Cutting the Cake: Use a long, sharp knife warmed in hot water (then wiped dry) to make clean, even slices.
• Garnish Ideas: Enhance the presentation with fresh berries, a sprinkle of powdered sugar, or a drizzle of chocolate ganache.

Storage Tips

At Room Temperature

• Store the cake in an airtight container or cover it with plastic wrap to prevent it from drying out.
• It can stay fresh for up to 2 days at room temperature.

In the Refrigerator

• If your cake has perishable frosting (e.g., cream cheese or whipped cream), refrigerate it in an airtight container.
• Bring the cake to room temperature before serving to restore its soft texture.
• Refrigerated cake stays fresh for 4–5 days.

In the Freezer

• For longer storage, wrap individual slices or whole layers in plastic wrap, followed by aluminum foil.
• Place the wrapped cake in a freezer-safe bag or container.
• The cake can be frozen for up to 3 months.
• To thaw, transfer the cake to the refrigerator overnight, then bring it to room temperature before serving.

Pro Tip for Leftovers

• Transform leftover slices into a delicious dessert parfait by layering cake pieces with whipped cream and fruit in a glass.

1. Can I make this chocolate cake ahead of time?
Yes, this cake is perfect for making ahead! You can bake the layers up to 2 days in advance. Wrap each layer tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it for the best presentation.

2. Can I use a different type of flour?
For the best results, stick to all-purpose flour. However, you can substitute it with a gluten-free 1:1 baking flour to make the cake gluten-free. Avoid using whole wheat flour, as it can make the cake dense.

3. How can I make the cake more chocolaty?
For a richer flavor, add 1 teaspoon of espresso powder or instant coffee granules to the batter. You can also use Dutch-process cocoa powder for a deeper chocolate taste.

4. Can I freeze the frosted cake?
Yes, you can freeze the frosted cake. Place the frosted cake in the freezer uncovered for 1–2 hours to let the frosting harden. Then, wrap it in plastic wrap and aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.

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