Are you ready to experience the most mind-blowing chocolate cake that will transport you to dessert heaven? This isn't just any chocolate cake - this is the ultimate chocolate experience that will have your friends and family begging for the recipe. With a rich, moist chocolate cake base and a luxuriously smooth chocolate buttercream frosting, this dessert is guaranteed to become your new obsession. Whether you're celebrating a special occasion or simply treating yourself to a moment of pure bliss, this recipe promises to deliver chocolate perfection in every single bite.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda, and salt. Whisk dry ingredients until thoroughly combined and no lumps remain.
- In a separate medium bowl, beat eggs until well blended. Add whole milk, vegetable oil, and vanilla extract. Mix wet ingredients until smooth and fully incorporated.
- Pour wet ingredients into dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until batter is smooth and well blended.
- Carefully add boiling water to the batter, stirring gently until water is completely integrated. The batter will be thin, which is normal for this recipe.
- Divide batter evenly between prepared cake pans. Tap pans gently on the counter to remove any air bubbles.
- Bake in preheated oven for 30-35 minutes. Test cake doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes. Then transfer to wire cooling racks and allow to cool completely, about 1 hour.
- For buttercream, use a stand mixer to cream unsalted butter until smooth and fluffy, about 3 minutes.
- Gradually add powdered sugar and cocoa powder to butter, mixing on low speed. Slowly incorporate heavy cream until frosting reaches desired consistency.
- Once cakes are completely cool, place first layer on cake stand. Spread a generous layer of chocolate buttercream on top.
- Carefully place second cake layer on top. Cover entire cake with remaining buttercream, using an offset spatula for smooth application.
- Optional: Decorate with chocolate shavings, sprinkles, or additional piped buttercream as desired.
- Refrigerate cake for 30 minutes to set frosting before serving. Slice and enjoy at room temperature.
Tips
- Always use room temperature ingredients to ensure smooth mixing and even baking.
- When adding boiling water, mix gently to maintain the batter's delicate texture.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Use high-quality cocoa powder for the most intense chocolate flavor.
- Let the cake cool completely before frosting to prevent buttercream from melting.
- For ultra-smooth frosting, use an offset spatula and rotate the cake stand as you spread.
- Chill the cake briefly before serving to help the buttercream set perfectly.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
