Chocolate Cake (Printable)
Decadent, moist chocolate cake with cocoa-rich batter and creamy chocolate frosting for gatherings or treats.
# What You’ll Need:
→ Dry Ingredients
01 - 1¾ cups (220 g) all-purpose flour
02 - ¾ cup (75 g) unsweetened cocoa powder
03 - 2 cups (400 g) granulated sugar
04 - 1½ teaspoons baking powder
05 - 1½ teaspoons baking soda
06 - ½ teaspoon salt
→ Wet Ingredients
07 - 2 large eggs, at room temperature
08 - 1 cup (240 ml) whole milk
09 - ½ cup (120 ml) vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) boiling water
→ Chocolate Frosting
12 - ½ cup (115 g) unsalted butter, softened
13 - 1¾ cups (220 g) powdered sugar
14 - ½ cup (45 g) unsweetened cocoa powder
15 - ¼ cup (60 ml) milk
16 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
02 - In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until uniformly blended.
03 - Add the room-temperature eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for approximately 2 minutes until the batter is smooth and free of lumps.
04 - Gradually pour in the boiling water while mixing on low speed. Continue until fully combined. The batter will appear thin — this is expected.
05 - Divide the batter evenly between the two prepared cake pans, using a spatula to smooth the tops for uniform baking.
06 - Bake on the center rack for 30 to 35 minutes. Test for doneness by inserting a toothpick into the center of each layer — it should come out clean.
07 - Allow the cakes to rest in their pans for 10 minutes, then carefully invert onto wire racks to cool completely before frosting.
08 - Beat the softened butter with an electric mixer until light and creamy. Sift in the powdered sugar and cocoa powder, then add the milk and vanilla extract. Beat on medium-high speed until the frosting is fluffy and spreadable.
09 - Place one cake layer on a serving plate. Spread an even layer of frosting over the top. Position the second layer on top, then frost the top and sides of the entire cake using an offset spatula for a smooth finish.
# Expert Suggestions:
01 -
- The batter uses boiling water which sounds strange but blooms the cocoa into something deeply chocolatey and complex.
- It comes together in one bowl with no fancy techniques, making it nearly impossible to mess up.
02 -
- The batter will look alarmingly thin and watery but this is normal and is what makes the finished cake so incredibly moist.
- Wait until the layers are completely cool to the touch before frosting because even slightly warm cake will melt the butter in the frosting and cause it to slide right off.
03 -
- Use an offset spatula dipped in hot water and dried to get perfectly smooth frosting edges with almost no effort.
- Sift the cocoa powder twice, once with the dry ingredients and once more if you see any small clumps, because nothing ruins a tender crumb faster than a pocket of dry cocoa.