Description
This classic chocolate cake recipe delivers a moist and rich chocolate flavor, featuring a tender cake layered with a fluffy cream filling and topped with smooth chocolate frosting. Perfect for celebrations or any chocolate craving, this cake combines simple ingredients into a timeless dessert that is both elegant and irresistibly delicious.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3-4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons milk
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar for a uniform, light batter.
- Add Wet Ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients. Beat on medium speed using a mixer until the batter is smooth and well combined.
- Add Boiling Water: Gradually add the boiling water to the batter while mixing to thin it out. The batter will be noticeably thin at this stage, which helps create a moist cake.
- Bake: Pour the thin batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely. Cooling fully is important for frosting application.
- Prepare the Cream Filling: In a clean mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy filling.
- Make the Chocolate Frosting: Beat together the softened butter, cocoa powder, powdered sugar, vanilla extract, and 2 tablespoons of milk. Adjust the consistency by adding additional milk 1 tablespoon at a time until smooth and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the whipped cream filling evenly over the surface to add a creamy layer.
- Add Second Layer: Carefully place the second cake layer on top of the filling and gently press down to secure the layers.
- Frost the Cake: Use the chocolate frosting to cover the top and sides of the assembled cake. Decorate further with extra frosting or chocolate shavings as desired for a beautiful finish.
Notes
- Ensure the boiling water is added slowly and mixed well to maintain the batter consistency and cake moisture.
- For best results, allow the cake layers to cool completely before filling and frosting to prevent melting or sliding.
- You can substitute whole milk with buttermilk for a richer flavor and tender crumb.
- If you prefer a stronger chocolate flavor, add an extra tablespoon of cocoa powder but balance sweetness accordingly.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
