Ingredients
For the Cake:
Dry Ingredients:
1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder (Dutch-processed for a richer flavor)
2 cups (400g) granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
Wet Ingredients:
2 large eggs (room temperature)
1 cup (240ml) whole milk (room temperature)
½ cup (120ml) vegetable oil (or melted coconut oil)
2 teaspoons vanilla extract
1 cup (240ml) boiling water (helps enhance cocoa flavor)
For the Frosting:
½ cup (115g) unsalted butter, softened (room temperature)
⅔ cup (60g) unsweetened cocoa powder
3 cups (360g) powdered sugar
⅓ cup (80ml) milk (adjust for desired consistency)
1 teaspoon vanilla extract
Pinch of salt (optional, enhances flavor)
Instructions
- Prepare the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare Cake Pans: Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin; this is normal.
Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting:
Beat the Butter: In a medium bowl, beat the softened butter with a hand mixer or stand mixer until creamy.
Add Cocoa Powder and Sugar: Gradually add the cocoa powder and powdered sugar, alternating with the milk. Mix until smooth and fluffy.
Adjust Consistency: If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar. Stir in vanilla extract and a pinch of salt if using.
- Assemble the Cake:
Level the Cakes: If the tops of your cakes are domed, level them with a knife for easier stacking.
Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top.
Add Second Layer: Place the second cake layer on top and frost the top and sides of the cake. Use a spatula or a bench scraper for smooth edges.
Decorate: Add chocolate shavings, sprinkles, or fresh berries on top for decoration, if desired.
- Serving:
Slice and serve the cake at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips and Variations
Chocolate Chips: For extra chocolatey goodness, fold in 1 cup of chocolate chips into the batter before baking.
Flavored Frosting: Add 1-2 tablespoons of strong brewed coffee or espresso to the frosting for a mocha flavor.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: The cakes can be frozen (wrapped tightly) for up to 3 months. Thaw in the fridge overnight before frosting.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.