Classic Decadent Chocolate Cake

Ingredients

• 2 cup all-purpose flour
• 2 cup granulated sugar
• 0.75 cup unsweetened cocoa powder (For the cake)
• 2 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• 2 large eggs (At room temperature)
• 1 cup milk (For the cake)
• 0.5 cup vegetable oil
• 2 tsp vanilla extract (For the cake)
• 1 cup hot coffee (Can be replaced with boiling water)
• 1 cup unsalted butter (Softened; for the frosting)
• 1.5 cup unsweetened cocoa powder (For the frosting)
• 5 cup powdered sugar (For the frosting)
• 0.6667 cup milk (For the frosting)
• 2 tsp vanilla extract (For the frosting)
• butter or flour for greasing and flouring pans (Use enough to coat two 9-inch round cake pans; amount is not specified)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out any excess flour so the cakes release easily.

2. 2

   In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

3. 3

   Add the room-temperature eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until the batter is smooth.

4. 4

   Add the hot coffee, or boiling water if substituting, and stir it into the batter with a spatula until fully incorporated. The batter will be very thin; this is expected.

5. 5

   Divide the thin batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 30–35 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

6. 6

   Let the cakes cool in their pans for 10 minutes. Run a thin knife around the edges if needed, then turn the cakes out onto wire racks and cool completely before frosting.

7. 7

   For the frosting, beat the softened butter and cocoa powder together until smooth and uniform, with no visible streaks of butter.

8. 8

   Gradually add the powdered sugar, milk, and vanilla extract, beating until the frosting is smooth, light, and fluffy. Scrape down the bowl as needed so everything blends evenly.

9. 9

   Place one completely cooled cake layer on a serving plate. Spread frosting evenly over the top, then place the second cake layer on top.

10. 10

    Frost the top and sides of the assembled cake. Slice and serve once finished; ensure the cake is fully cool so the frosting does not melt or slide.

Notes

The creator notes that the batter will be unusually thin after the hot coffee is added; do not add extra flour. Cool the cake layers completely before assembling. The recipe makes two 9-inch layers and can be served as a tall layer cake. Store covered at room temperature for up to 2 days or refrigerated for longer storage; bring to room temperature before serving for the best texture.

Nutrition per serving

• dessert
• cake
• baked
• chocolate
• layer cake
• vegetarian
• American
• holiday