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Classic Chocolate Cake

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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

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:

  1. 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:

  1. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  2. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed with a mixer until smooth, about 2 minutes.
  3. Slowly stir in the boiling water or coffee. The batter will be thin—this is normal.

3. Bake the Cake:

  1. Divide the batter evenly between the prepared pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

4. Make the Frosting:

  1. In a large bowl, beat the softened butter until creamy.
  2. Sift in the powdered sugar and cocoa powder. Beat on low speed until combined.
  3. 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:

  1. Place one cooled cake layer on a serving plate or cake stand. Spread a layer of frosting evenly on top.
  2. Place the second cake layer on top and frost the top and sides of the cake.
  3. 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.

Find it online: https://recipe.ukfinda.com/classic-chocolate-cake-2/