Here’s a recipe for a classic chocolate cake that is rich, moist, and decadent!
Ingredients:
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
For the chocolate frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:
For the cake:
Preheat your oven to 350°F (180°C). Grease and flour two 9-inch (23-cm) round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract to the bowl and beat on medium speed for 2 minutes.
Stir in the boiling water. The batter will be thin.
Pour the batter evenly into the prepared cake pans.
Bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
For the frosting:
In a large mixing bowl, beat the butter until light and fluffy.
Add the powdered sugar and cocoa powder to the bowl and beat on low speed until well combined.
Add the heavy cream and vanilla extract to the bowl and beat on medium-high speed until the frosting is light and fluffy.
To assemble the cake:
Place one of the cooled cake layers on a serving plate.
Spread a layer of frosting over the top of the cake layer.
Place the second cake layer on top of the frosting.
Frost the top and sides of the cake with the remaining frosting.
Serve the cake immediately, or store it in an airtight container at room temperature for up to 3 days.
Enjoy this delicious chocolate cake with your loved ones!
