Rich Chocolate Cake (Print View)
Rich, moist chocolate cake with fluffy cocoa frosting; easy steps and tips for a celebratory finish.
# What You Need:
→ Dry Ingredients
01 - 1 ¾ cups (220 g) all-purpose flour
02 - ¾ cup (75 g) unsweetened cocoa powder
03 - 2 cups (400 g) granulated sugar
04 - 1 ½ teaspoons baking powder
05 - 1 ½ 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 - 1 ¾ cups (220 g) powdered sugar
14 - ½ cup (45 g) unsweetened cocoa powder
15 - ¼ cup (60 ml) milk
16 - 1 teaspoon vanilla extract
# How-To Steps:
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 until fully combined. The batter will appear thin — this is normal and ensures a moist finished cake.
05 - Evenly distribute the batter between the two prepared cake pans, tapping gently on the counter to release any air bubbles.
06 - Bake on the center rack for 30 to 35 minutes, or until a toothpick inserted into the center of each layer comes out clean. Avoid overbaking to retain moisture.
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 unsalted 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 for 2 to 3 minutes until the frosting is smooth, fluffy, and spreadable.
09 - Place the first cake layer on a serving plate. Spread an even layer of frosting over the top, then position the second layer on top. Apply frosting evenly over the top and sides of the assembled cake using an offset spatula for a smooth finish.
# Expert Hints:
01 -
- The batter uses boiling water to bloom the cocoa, which unlocks a depth of flavor most cakes never achieve.
- It comes together in one bowl with no creaming or folding gymnastics, making it nearly foolproof for beginners.
02 -
- The thin batter is not a mistake, because that high liquid ratio is what keeps this cake impossibly tender and moist throughout.
- Swap the boiling water for hot brewed coffee to add an earthy complexity that makes the chocolate flavor taste twice as intense without any coffee taste.
03 -
- Dust your cake pans with cocoa powder instead of flour so you never get those pale white streaks on the outside of your layers.
- A bench scraper held at a slight angle while you spin the cake on a lazy susan gives the sides a professional-looking finish with almost no effort.