Chocolate Cake, Moist & Decadent (Printable)
Rich, moist chocolate cake with silky cocoa frosting — easy to layer and dress with berries or chocolate shavings.
# What You'll Need:
→ Dry Ingredients
01 - 1 ¾ cups (220 g) all-purpose flour
02 - ¾ cup (75 g) unsweetened cocoa powder
03 - 2 cups (400 g) granulated sugar
04 - 1 ½ tsp baking powder
05 - 1 ½ tsp baking soda
06 - ½ tsp salt
→ Wet Ingredients
07 - 2 large eggs, at room temperature
08 - 1 cup (240 ml) whole milk
09 - ½ cup (120 ml) vegetable oil
10 - 2 tsp vanilla extract
11 - 1 cup (240 ml) boiling water
→ Chocolate Frosting
12 - ½ cup (115 g) unsalted butter, softened
13 - 1 ¾ cups (220 g) powdered sugar
14 - ½ cup (45 g) unsweetened cocoa powder
15 - ¼ cup (60 ml) milk
16 - 1 tsp vanilla extract
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 - In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
03 - Add the eggs, milk, oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until smooth.
04 - Pour in the boiling water and mix until fully combined. The batter will be thin — this is normal.
05 - Divide the batter evenly between the two prepared cake pans.
06 - Bake for 30–35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
07 - Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
08 - Beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder, then add the milk and vanilla extract. Beat until light and fluffy.
09 - Spread frosting between the two cake layers and over the top and sides. Smooth with an offset spatula for a clean finish.
# Expert Tips:
01 -
- The boiling water trick makes the cake impossibly moist every single time, even if you are a nervous baker.
- It uses ingredients you probably already have sitting in your pantry right now, no special grocery trip required.
02 -
- The first time I made this I pulled the cakes out too early and the centers collapsed, so always wait for a clean toothpick before removing from the oven.
- Replacing the boiling water with hot brewed coffee deepens the chocolate flavor dramatically without making the cake taste like coffee at all.
03 -
- Line the bottom of your cake pans with parchment paper rounds so the cakes release perfectly every time without sticking or breaking apart.
- If your frosting turns out too soft, pop it in the refrigerator for ten minutes and it will firm up to the perfect spreading consistency.