Description
This Moist and Rich Chocolate Cake is a bakery-worthy dessert made right at home with simple ingredients. With a soft, tender crumb and deep chocolate flavor, this two-layer cake is topped with a creamy chocolate frosting for the ultimate indulgence. Perfect for birthdays, holidays, or any time you’re craving classic chocolate cake.
Ingredients
For the cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Milk or buttermilk
- Vegetable oil
- Vanilla extract
- Hot water or brewed coffee
For the chocolate frosting:
- Unsalted butter, softened
- Unsweetened cocoa powder
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
- Pinch of salt
Instructions
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Preheat oven to 350°F (175°C) and grease or line two 9-inch round cake pans.
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In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, beat eggs, sugar, milk, oil, and vanilla until smooth.
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Gradually add wet ingredients to dry, mixing until combined. Stir in hot water or coffee until batter is smooth and thin.
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Divide batter evenly between pans.
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Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
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For the frosting, beat butter and cocoa powder together. Gradually add powdered sugar, alternating with milk until smooth and fluffy. Stir in vanilla and a pinch of salt.
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Frost one cooled cake layer, stack the second on top, and frost the entire cake generously.
Notes
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Add mini chocolate chips to the batter for extra richness.
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Spread raspberry or cherry jam between layers for a fruity twist.
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Swap chocolate frosting for cream cheese frosting for contrast.
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To make cupcakes: bake for 18–20 minutes at 350°F.
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Use coffee for enhanced chocolate flavor without a coffee taste.
