Ingredients:
- 1 and 3/4 cups (220g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) boiling water
For the Chocolate Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 and 1/2 cups (420g) powdered sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) whole milk or heavy cream
Instructions:
- Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s okay.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
For the Chocolate Frosting:
- In a large mixing bowl, beat the softened butter on medium speed until creamy.
- Gradually add the powdered sugar, cocoa powder, salt, and vanilla extract, beating until smooth and creamy.
- Add the milk or heavy cream, a tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cakes are completely cooled, frost the top of one cake layer with frosting. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate as desired and enjoy!
This chocolate cake is moist, rich, and absolutely decadent – perfect for any chocolate lover!