Description
A rich and moist homemade chocolate cake made with a blend of cocoa powder, flour, and sugar, paired with a creamy cocoa buttercream frosting. This classic dessert is perfect for any occasion, offering a tender crumb and deep chocolate flavor enhanced by a touch of vanilla and hot coffee in the batter.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour (240g)
- 2 cups granulated sugar (400g)
- ½ cup unsweetened cocoa powder (50g)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup whole milk (240mL)
- 2 large eggs
- ½ cup vegetable oil (120mL)
- 1 tablespoon vanilla extract
- 1 cup boiling water or hot coffee (240mL)
For the Frosting
- 1½ cups unsalted butter, room temperature (338g)
- ¼ cup unsweetened cocoa powder (25g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 6 cups powdered sugar (680g)
- 3 to 4 tablespoons whole milk (45-60mL)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt. Whisk until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, eggs, vegetable oil, and vanilla extract until smooth and uniform.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing gently with a hand mixer or whisk until just combined. Avoid overmixing to keep the cake tender.
- Add Boiling Liquid: Carefully stir in the boiling water or hot coffee. The batter will be thin—this is normal and helps create a moist texture.
- Bake the Cake: Pour the batter evenly into the prepared pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks and let them cool completely before frosting.
- Prepare the Frosting: In a large bowl, beat the room temperature unsalted butter until creamy and smooth. Sift in the cocoa powder, salt, and gradually add powdered sugar, mixing well after each addition.
- Add Vanilla and Milk: Mix in the vanilla extract. Then, add the whole milk one tablespoon at a time to reach desired spreading consistency.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake evenly.
- Finish and Serve: For a polished look, smooth the frosting with a spatula. Slice and serve your tender, moist chocolate cake at room temperature. Store leftovers in an airtight container.
Notes
- Once you try this easy chocolate cake, you’ll never go back to store-bought!
- Using hot coffee instead of water enhances the chocolate flavor for a richer taste.
- Make sure the cakes are completely cool before frosting to prevent melting.
- You can substitute vegetable oil with canola or sunflower oil if preferred.
- This cake freezes well; wrap it tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of cake)
- Calories: 763 kcal
- Sugar: 93 g
- Sodium: 361 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 114 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 91 mg
