Chocolate Cake
A moist and rich chocolate cake topped with smooth chocolate frosting, perfect for celebrations or a sweet treat.
Equipment
- 8-inch Round Cake Pans
- Mixing Bowls:
- Whisk or Electric Mixer
Ingredients
- 2 cups granulated sugar (400g)
- 1 ¾ cups all-purpose flour (235g)
- 2 tablespoons all-purpose flour
- ¾ cup unsweetened cocoa powder (64g)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk (227g)
- ½ cup oil vegetable or canola (99g)
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee (237g)
- ½ cup melted butter (113g)
- ⅔ cup unsweetened cocoa powder (57g)
- 3 cups powdered sugar (360g)
- ⅓ cup milk (83g)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and prepare two 8-inch round cake pans by lining with parchment paper.
- In a large mixing bowl, combine granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
- Add eggs, buttermilk, oil, and vanilla extract. Blend until smooth. Pour in the boiling water (or hot coffee) and stir gently; the batter will be thin.
- Divide the batter between prepared pans and tap gently to remove air bubbles. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.
- For the frosting, combine melted butter and cocoa powder in a bowl. Stir until smooth, then gradually add powdered sugar and milk, alternating between each.
- Add vanilla extract and mix until smooth and spreadable.
- Place one cake layer on a plate, spread frosting on top, add the second layer, and frost the top and sides of the cake.
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Notes
Store the frosted cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. Allow to come to room temperature before serving.