Description
Irresistible Chocolate Cake tempts taste buds with rich, velvety layers of pure indulgence. Moist crumb and silky frosting promise a delightful dessert you’ll savor with each heavenly bite.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup whole milk
- ½ cup vegetable oil (or canola oil)
- 1 cup boiling water (or hot coffee for a deeper flavor)
Leavening Agents:
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
Binding and Flavoring Ingredients:
- 2 large eggs (room temperature)
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Frosting Ingredients:
Main Ingredients:
- 3 ½ cups powdered sugar
- 1 cup unsalted butter (room temperature)
- ½ cup unsweetened cocoa powder
- ¼ cup whole milk (or heavy cream for a richer frosting)
Flavoring Ingredients:
- 2 teaspoons vanilla extract
- Pinch of salt (to balance the sweetness)
Instructions
- Prepare the baking environment by heating the oven to 350°F and preparing cake pans with grease and flour, ensuring even coating to prevent sticking.
- Combine all dry ingredients in a large mixing bowl, thoroughly whisking flour, cocoa powder, baking powder, baking soda, salt, and sugar until uniformly blended.
- Incorporate wet ingredients into the dry mixture, adding eggs, milk, vegetable oil, and vanilla extract, then mix using an electric mixer at medium speed for approximately 2 minutes until the batter achieves a smooth, consistent texture.
- Gradually introduce boiling water into the batter, stirring gently to create a thin, liquid consistency that will enhance the cake’s moisture and tenderness.
- Distribute the batter evenly across prepared cake pans, ensuring no air pockets and maintaining consistent depth throughout the pan.
- Place pans in the preheated oven and bake for 30-35 minutes for round pans or 35-40 minutes for rectangular pan, monitoring doneness by inserting a toothpick into the center – it should emerge clean when cake is fully baked.
- Allow cakes to rest in their pans for 10 minutes, which helps them set and makes removal easier.
- Transfer cakes to a wire cooling rack, allowing them to reach room temperature completely before applying frosting.
- Apply preferred chocolate or buttercream frosting, spreading evenly across the cake’s surface for a professional, delicious finish.
Notes
- Use room temperature ingredients to ensure even mixing and a smoother batter texture.
- Sift dry ingredients together to prevent lumps and create a more uniform cake.
- Replace vegetable oil with applesauce for a lighter, lower-fat version of the cake.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend designed for baking.
- Add a pinch of espresso powder to enhance the chocolate flavor without making the cake taste like coffee.
- Test cake doneness by gently pressing the center – it should spring back when touched, not leave an indentation.
- Let cake cool completely before frosting to prevent the icing from melting or sliding off.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 406 kcal
- Sugar: 38 g
- Sodium: 211 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 47 mg