Description
A rich and moist homemade chocolate cake layered with creamy chocolate frosting, perfect for celebrations or any chocolate lover’s craving. This recipe combines cocoa powder with warm boiling water to ensure a tender crumb and deep chocolate flavor, finished with a smooth, fluffy frosting made from butter and cocoa.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa powder
- 1 cup milk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 3/4 cup unsweetened cocoa powder
- 4 cups powdered sugar (sifted)
- 1/2 cup milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease two 9-inch cake pans and line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.
- Mix Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
- Add Boiling Water: Slowly pour in the boiling water while stirring continuously. This will thin the batter but ensures a moist, smooth texture.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely to room temperature before frosting.
- Melt the Butter: In a saucepan or microwave-safe bowl, melt the unsalted butter. Whisk in the cocoa powder until the mixture is smooth and well combined.
- Mix Ingredients: In a large bowl, combine the powdered sugar, milk, vanilla extract, and a pinch of salt with the melted butter and cocoa mixture. Beat the frosting until it is smooth and fluffy. Adjust the milk quantity to achieve your desired consistency.
- Frost the Layers: Place one cooled cake layer on your serving plate. Spread a generous, even layer of chocolate frosting over the top.
- Stack and Frost: Carefully place the second cake layer on top of the first. Spread the remaining frosting evenly over the top and sides of the cake for a smooth finish.
- Set Before Serving: Allow the frosting to set at room temperature for a bit to firm up before slicing and serving to achieve clean cuts and best texture.
Notes
- Boiling water thins the batter but is key for a moist cake; batter will be runny—that’s normal.
- Use room temperature ingredients for better mixing and cake texture.
- Ensure cakes are completely cool before frosting to prevent melting the frosting.
- If frosting is too thick, add more milk one tablespoon at a time to reach desired consistency.
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
