ADVERTISEMENT
### Ingredients:
#### For the Chocolate Cake:
– 1 3/4 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsweetened cocoa powder (preferably high-quality)
– 1 1/2 tsp baking powder
– 1 1/2 tsp baking soda
– 1 tsp salt
– 2 large eggs (at room temperature)
– 1 cup whole milk (or buttermilk for extra moisture)
– 1/2 cup vegetable oil (or melted butter)
– 2 tsp vanilla extract
– 1 cup boiling water (or hot coffee for a deeper flavor)
#### For the Chocolate Frosting:
– 1/2 cup unsalted butter (softened)
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– 1/4 tsp salt
– 2/3 cup unsweetened cocoa powder
– 2 1/2 cups powdered sugar
– 1/4 cup milk (more if needed for desired consistency)
### Instructions:
#### 1. **Prepare the Cake Batter:**
– Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal after baking.
– In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This will ensure that your cake is light and airy without any lumps.
– In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Once combined, add the wet ingredients to the dry ingredients and mix until just combined.
– Gradually add the boiling water (or hot coffee) to the batter, mixing carefully. The batter will be thin, but this is what gives the cake its moist texture.
#### 2. **Bake the Cake:**
– Divide the batter evenly between the prepared cake pans. Use a spatula to spread it out evenly.
– Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
– Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
#### 3. **Make the Chocolate Frosting:**
– While the cake is cooling, make the frosting. In a large mixing bowl, beat the softened butter until smooth and creamy.
– Gradually add the cocoa powder, powdered sugar, heavy cream, vanilla extract, and salt. Mix until well combined and smooth. If the frosting is too thick, add a bit more milk, one tablespoon at a time, until it reaches your desired consistency.
– Continue to beat the frosting until light and fluffy.
#### 4. **Assemble the Cake:**
– Once the cakes have completely cooled, place one layer of cake on a serving platter or cake stand.
– Spread a generous amount of frosting over the top of the first layer, smoothing it out evenly with a spatula.
– Place the second cake layer on top and gently press it down to secure it.
– Frost the top and sides of the cake with the remaining frosting, smoothing it out for a beautiful finish.
#### 5. **Decorate and Serve:**
– Optional: Decorate the cake with chocolate shavings, sprinkles, or fresh berries for a festive touch.
– Slice the cake into wedges and serve! Pair it with a glass of milk or a cup of coffee for the ultimate chocolate experience.
### Tips for the Perfect Chocolate Cake:
– **Room Temperature Ingredients:** Make sure your eggs and milk are at room temperature before mixing them into the batter. This will ensure that the cake has a smooth texture.
– **Sift Your Dry Ingredients:** Sifting the dry ingredients helps avoid lumps and ensures an even, airy batter.
– **Don’t Overmix:** When combining the wet and dry ingredients, mix until just combined to avoid a dense cake.
– **Use Hot Water or Coffee:** The addition of boiling water or coffee not only helps to thin out the batter but also intensifies the chocolate flavor. If you prefer not to use coffee, hot water works perfectly fine.
– **Frosting Consistency:** If your frosting is too thick, add more milk to reach your desired spreadability. If it’s too thin, add powdered sugar a little at a time until it thickens up.
– **Store Properly:** This chocolate cake stays fresh for several days when stored in an airtight container at room temperature. If you have leftovers, you can refrigerate the cake for up to a week.
### Variations:
– **Layer Cake:** You can make this into a multi-layered cake by splitting each cake layer in half and adding frosting between the layers.
– **Cupcakes:** Turn this recipe into cupcakes by pouring the batter into lined cupcake tins. Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
– **Chocolate Ganache:** For a more decadent finish, drizzle warm chocolate ganache over the top of the frosted cake. This adds a rich, glossy shine and extra chocolate flavor.
– **Chocolate Chips:** Add a handful of chocolate chips to the batter for extra pockets of gooey chocolate inside the cake.
### Conclusion:
This *Chocolate Cake* recipe is the ultimate dessert for any occasion. Whether you’re celebrating a birthday, hosting a party, or just enjoying a quiet evening at home, this cake will satisfy your chocolate cravings and impress your guests. With its perfect balance of moistness, flavor, and decadence, it’s no wonder that chocolate cake is a timeless favorite.
Bake this cake once, and you’ll see why it’s considered the perfect comfort food—simple, satisfying, and guaranteed to bring joy with every bite. Happy baking!
