Description
A stunningly beautiful chocolate cake with rich layers and a velvety texture, perfect for any celebration.
Ingredients
Scale
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (room temperature)
- ½ cup unsweetened cocoa powder (for frosting)
- 3½ cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl. Sift to eliminate lumps.
- Beat eggs in a separate bowl, then mix in milk, oil, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients while mixing at medium speed, then stir in boiling water until combined (batter will be thin).
- Pour batter into prepared pans and bake for 30–35 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- In a stand mixer, beat the butter until creamy, then gradually add cocoa powder, powdered sugar, and heavy cream. Mix in vanilla extract and beat until fluffy.
- Level the cake layers, stack with frosting in between, and frost the top and sides. Use a bench scraper for smooth edges and decorate with chocolate shavings or berries.
Notes
For a professional aesthetic, chill the cake for 20 minutes before final frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg