This is the easiest recipe for making a moist chocolate cake. It's perfect for birthdays, celebrations, or just sweet cravings.
Ingredients:
For the Cake:
- 1 3/4 cups [220g] all-purpose flour
- 1 1/2 cups [300g] granulated sugar
- 3/4 cup [65g] unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup [240ml] whole milk
- 1/2 cup [120ml] vegetable oil
- 2 teaspoons vanilla extract
- 1 cup {240ml} boiling water
For the Frosting:
- 1 cup {230g} unsalted butter {softened}
- 3 and 1/2 cups {440g} powdered sugar
- 1/2 cup {45g} unsweetened cocoa powder
- 1/2 cup {120ml} heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions:
Preparing the Cake:
- Preheat the Oven: Preheat your oven to 350°F {175°C}. Grease and flour two 9-inch round baking pans or line.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add Wet Ingredients: Add in the eggs, milk, oil, and vanilla extract and beat with a hand mixer on medium for about 2 minutes until a smooth batter forms.
- Add Boiling Water: Pour boiling water into cake batter slowly, while whisking and mixing constantly until well incorporated. The batter will be super thin, but don't worry; this is what's going to help make this cake moist.
- Bake: The batter will be divided into the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in pans for 10 minutes, then turn them out of the pans, transferring them to a wire rack to cool completely.
Preparing the Frosting:
- Beat in the Butter: In a large mixing bowl, cream the softened butter at medium speed until creamy, about 2 minutes.
- Add Dry Ingredients: Gradually add the powdered sugar and cocoa powder and beat on low speed until well combined.
- Add Wet Ingredients: Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for about 3 minutes until the frosting is light and fluffy. If the frosting is too thick, add a little more cream; if it's too thin, add more powdered sugar.
Assembling the Cake:
- Frost the First Layer: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Add the Second Layer: Place the second cake layer on top of the first and spread frosting on top and down the sides of the cake.
- Decorate: If desired, decorate the cake with chocolate shavings, sprinkles, or any other type of decoration.
- Serve: Slice and serve your delicious chocolate cake!
Tips:
- For Extra Moistness: Add 1/2 cup of sour cream or plain yogurt into the batter.
- For Chocolate Ganache: Heat 1/2 cup of chocolate chips in 1/4 cup heavy cream until melted. Pour over the top for a super-glossy finish.
- Storage: Store the cake in an airtight container at room temperature up to 3 days and in the fridge for up to a week.
Enjoy your rich, moist, and decadent homemade chocolate cake!