Prepare to embark on a delectable journey that will transform your kitchen into a chocolate paradise! This irresistible two-layer chocolate cake is not just a dessert—it's a culinary masterpiece that promises to melt hearts and create unforgettable moments. Whether you're celebrating a special occasion or simply craving the ultimate chocolate indulgence, this recipe is guaranteed to become your new go-to dessert that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated 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
- Frosting of choice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring the entire surface is evenly coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until they are thoroughly combined and free of lumps.
- In a separate medium bowl, crack the eggs and whisk them. Add whole milk, vegetable oil, and vanilla extract. Mix these wet ingredients until they are well blended and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Use an electric mixer or whisk to blend the batter until it is smooth and no dry streaks remain. Be careful not to overmix.
- Carefully add the boiling water to the batter, stirring gently until the water is fully incorporated. The batter will be thin, which is normal for this type of chocolate cake.
- Divide the batter evenly between the two prepared cake pans, using a spatula to spread the batter to the edges and create an even surface.
- Place the cake pans in the preheated oven and bake for 30-35 minutes. To test doneness, insert a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully turn out the cakes onto wire cooling racks and allow them to cool completely.
- Once the cakes are completely cool, frost with your chosen frosting. For a classic finish, use chocolate buttercream or ganache between the layers and on the outside of the cake.
- Optional: Decorate the cake with chocolate shavings, sprinkles, or additional piped frosting as desired before serving.
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Boiling Water Secret: The boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a super moist cake.
- Cooling is Crucial: Allow the cakes to cool completely before frosting to prevent the frosting from melting and sliding off.
- Even Layers: Use a cake leveler or long serrated knife to create flat, even layers for a professional-looking presentation.
- Frosting Technique: For a smooth finish, do a crumb coat first by applying a thin layer of frosting, then chill before adding the final frosting layer.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 35mg
