Here’s a classic Chocolate Cake recipe that’s moist, rich, and perfect for any occasion:
Ingredients (for 8–10 servings, 2-layer cake)
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk (or any milk)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- ¾ cup unsalted butter, softened
- 1 ½ cups unsweetened cocoa powder
- 5 cups powdered sugar
- ½ cup milk (more as needed)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2–3 minutes until smooth.
- Stir in boiling water (batter will be thin—that’s normal).
- Pour batter evenly into prepared pans.
2. Bake the Cake:
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the Frosting:
- Beat butter until creamy.
- Gradually add cocoa powder and powdered sugar, alternating with milk, until smooth and spreadable.
- Add vanilla and a pinch of salt; beat until fluffy.
4. Assemble:
- Place one cake layer on a serving plate. Spread frosting on top.
- Place second cake layer on top and frost the top and sides.
💡 Tips:
- For extra moisture, brush each layer with simple syrup (1 part sugar, 1 part water).
- You can add chocolate chips or espresso powder to intensify the chocolate flavor.
- Store at room temperature for 1–2 days, or refrigerate for up to a week.
If you want, I can also give a one-bowl chocolate cake recipe that’s super quick, super moist, and perfect for beginners.
Do you want me to do that?
