Get ready to embark on a mouthwatering journey that will transport you straight to grandma's kitchen! This legendary chocolate cake isn't just a dessert—it's a cherished family recipe that has delighted generations with its rich, decadent flavor and irresistibly moist texture. Whether you're celebrating a special occasion or simply craving a slice of pure comfort, this chocolate cake promises to be the star of any gathering, guaranteed to make taste buds dance and hearts warm with every single bite.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups of all-purpose flour
- 2 cups of sugar
- 3/4 cup of cocoa powder
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 large eggs
- 1 cup of whole milk
- 1/2 cup of vegetable oil
- 2 teaspoons of vanilla extract
- 1 cup of boiling water
- 1 cup of unsalted butter
- 4 cups of powdered sugar
- 1/2 cup of cocoa powder (for frosting)
- 1/4 cup of milk (for frosting)
- 1 teaspoon of vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure all dry ingredients are well combined and free of lumps.
- In a separate bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until smooth and fully integrated.
- Gradually pour the wet ingredients into the dry ingredient mixture, stirring continuously to create a smooth batter. Mix until just combined, being careful not to overmix.
- Slowly add boiling water to the batter, stirring gently. The batter will become thin, which is normal and will help create a moist cake.
- Divide the batter evenly between the prepared cake pans, using a spatula to spread it uniformly.
- Bake in the preheated oven 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 cakes from the oven and let cool in pans for 10 minutes. Then, carefully turn out onto wire racks to cool completely.
- For the frosting, cream unsalted butter in a large mixing bowl until smooth and fluffy.
- Gradually add powdered sugar and cocoa powder to the butter, mixing on low speed to prevent sugar from flying out.
- Add milk and vanilla extract to the frosting mixture, beating until light and spreadable. If too thick, add more milk; if too thin, add more powdered sugar.
- Once cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top.
- Carefully place the second cake layer on top and cover the entire cake with remaining frosting, creating smooth, even layers.
- Optional: Decorate with chocolate shavings, sprinkles, or piped frosting designs as desired.
- Refrigerate cake for at least 30 minutes before serving to allow frosting to set. Bring to room temperature 15 minutes before serving for best flavor and texture.
Tips
- Ingredient Temperature Matters: Ensure eggs and milk are at room temperature for smoother batter integration.
- Sifting is Key: Always sift dry ingredients to prevent lumps and ensure even cake texture.
- Don't Overmix: Mix batter just until ingredients are combined to keep the cake tender.
- Boiling Water Trick: The hot water helps activate cocoa's rich flavor and creates an incredibly moist cake.
- Cooling is Crucial: Let cakes cool completely before frosting to prevent melting and sliding.
- Frosting Consistency: Adjust frosting thickness by adding milk or powdered sugar gradually.
- Cake Storage: Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
- Make Ahead: This cake actually tastes better the next day as flavors continue to meld.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 65g
Protein: 5g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 75mg
