Decadent Chocolate Cake
Rich and deeply chocolatey, this layer cake relies on Dutch-process cocoa and hot water or coffee in the batter to bring out a full, dark chocolate flavor. The layers bake in about 35 minutes, and the finished cake pairs well with chocolate buttercream or ganache. It works equally well for birthdays, celebrations, or a straightforward weekend bake.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- 9-inch round cake pans
- Cooling Rack
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour preferably unbleached
- ¾ cup unsweetened cocoa powder Dutch-processed
- 2 cups sugar granulated
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt fine sea salt
- 2 large eggs at room temperature
- 1 cup whole milk
- ½ cup vegetable oil neutral oil
- 2 teaspoons vanilla extract pure vanilla extract
- 1 cup boiling water
For the Frosting:
- ½ cup unsalted butter softened
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar sifted
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs with an electric mixer on medium speed until light and fluffy. Gradually add the milk, oil, and vanilla, mixing well after each addition. Add the dry ingredients to the wet mixture gradually, mixing until just combined.
- Carefully stir in the boiling water until the batter is smooth and slightly thin. This is a key step for the cake's moist texture.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Frosting:
- In a medium bowl, beat the butter until creamy. Gradually add the cocoa powder and powdered sugar, beating well after each addition.
- Add milk and vanilla, beating until the frosting is smooth and spreadable. If necessary, adjust with more milk or sugar to achieve your desired consistency.
For the Assembly:
- Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second layer on top, pressing gently. Use the remaining frosting to cover the sides and top smoothly.
- Optionally, garnish with chocolate shavings or berries for an added touch of elegance.
Notes
- For a nutty variation, sprinkle chopped hazelnuts between the cake layers.
- For a dairy-free alternative, substitute the milk with almond milk and use a dairy-free butter spread.
Nutrition
Calories: 771kcalCarbohydrates: 127gProtein: 9gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 82mgSodium: 617mgPotassium: 347mgFiber: 6gSugar: 96gVitamin A: 488IUCalcium: 130mgIron: 4mg
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