Chocolate Cake Moist and Rich (Printable version)
Moist, rich chocolate layer cake with silky cocoa buttercream; easy method for eight servings.
# Ingredient List:
→ Dry Ingredients
01 - 1¾ cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1½ teaspoons baking powder
05 - 1½ teaspoons baking soda
06 - 1 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup whole milk
09 - ½ cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - ½ cup unsalted butter, softened
13 - 1¾ cups powdered sugar
14 - ½ cup unsweetened cocoa powder
15 - ¼ cup milk
16 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out any excess flour.
02 - In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat until the batter is smooth and no lumps remain.
04 - Gradually pour in the boiling water while mixing on low speed. Continue until fully combined. The batter will be noticeably thin — this is normal.
05 - Pour the batter evenly between the two prepared cake pans, smoothing the tops with a rubber spatula.
06 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each layer comes out clean. Avoid overbaking to retain moisture.
07 - Let the cakes rest in their pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
08 - Beat the softened butter with an electric mixer until light and creamy. Gradually add powdered sugar and cocoa powder, mixing on low. Pour in the milk and vanilla, then increase speed and beat until the frosting is smooth and fluffy.
09 - Place one cooled layer on a serving plate. Spread a generous layer of frosting over the top. Position the second layer on top, then frost the sides and top of the entire cake evenly.
# Expert Suggestions:
01 -
- The batter uses boiling water which sounds odd but unlocks a depth of chocolate flavor you simply cannot get any other way.
- It is genuinely easy enough for a Tuesday night but tastes like you spent all weekend on it.
02 -
- The batter will look alarmingly thin after you add the boiling water, but trust the process because that liquid is what produces the incredibly tender crumb.
- Frosting a warm cake will cause it to melt and slide right off, so patience while the layers cool is non negotiable.
03 -
- Dropping a teaspoon of instant coffee powder into the boiling water before adding it to the batter will deepen the chocolate flavor without making the cake taste like coffee at all.
- Substituting buttermilk for regular milk adds a gentle tang and an even more tender crumb that will have everyone asking what your secret is.