Description
This Classic Chocolate Cake is rich, moist, and decadent, with a perfectly tender crumb and a deep chocolate flavor. Ideal for birthdays, celebrations, or anytime you’re craving a timeless dessert.
Ingredients
Units
Scale
For the Cake:
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water or hot coffee (for a deeper chocolate flavor)
For the Frosting:
- 1 cup (230 g) unsalted butter, softened
- 3 1/2 cups (450 g) powdered sugar
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/4 cup (60 ml) heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare for Baking:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Make the Cake Batter:
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Beat on medium speed with a mixer until smooth, about 2 minutes.
- Slowly stir in the boiling water or coffee. The batter will be thin—this is normal.
3. Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
4. Make the Frosting:
- In a large bowl, beat the softened butter until creamy.
- Sift in the powdered sugar and cocoa powder. Beat on low speed until combined.
- Add the heavy cream, vanilla extract, and salt. Beat on high speed for 2-3 minutes, until the frosting is fluffy. Adjust consistency with more cream (for thinner frosting) or powdered sugar (for thicker frosting).
5. Assemble the Cake:
- Place one cooled cake layer on a serving plate or cake stand. Spread a layer of frosting evenly on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate as desired with sprinkles, chocolate shavings, or fresh berries.
Notes
- Enhance Flavor: Replace half the milk with buttermilk for extra moistness and a slight tang.
- Make Ahead: The cake layers can be baked a day in advance and stored wrapped in plastic wrap.
- Storage: Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.