Classic Decadent Chocolate Cake

Steps

Preparation and Cake

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). 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.

   Start 2-minute timer
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 (180 °C) (175°C (350 °F)) for 30–35 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

   Start 35-minute timer
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.

   Start 10-minute timer

Frosting and Assembly

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.