Description
This classic chocolate cake recipe yields a moist, rich, and deeply chocolate-flavored cake perfect for celebrations or a decadent dessert. With a tender crumb and a smooth chocolate buttercream frosting, it’s a timeless favorite that is easy to prepare and bake in about 45 minutes total.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups plain / all purpose flour
- 3/4 cup cocoa powder, unsweetened
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda (bi-carb soda)
- 2 cups white sugar
- 1 tsp salt
Wet Ingredients
- 2 eggs (~55-65g / 2 oz each)
- 1 cup milk (low or full fat)
- 1/2 cup vegetable oil (or canola)
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 1/2 batches Chocolate Buttercream Frosting
Instructions
- Preheat the oven. Set your oven to 180°C/350°F (160°C fan) and allow it to reach the right temperature before baking. This ensures even cooking and a proper rise.
- Prepare the cake pans. Grease two 22cm/9″ round cake pans with butter, then line the base with parchment paper. This helps in easy removal of the cakes and prevents sticking.
- Mix dry ingredients. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt. This distributes the leavening agents evenly for consistent rising.
- Add wet ingredients. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed until well combined and smooth.
- Incorporate boiling water. Carefully add the boiling water to the batter while mixing on low speed. The batter will be thin, but this step ensures the cake is moist and enhances the chocolate flavor.
- Pour batter and bake. Divide the batter evenly between the prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven too often to keep the temperature stable.
- Cool the cakes. Allow cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Frost the cake. Once cooled, spread 1 1/2 batches of chocolate buttercream frosting evenly between the two layers, then frost the top and sides of the assembled cake for a decadent finish.
Notes
- Note 1: Using white sugar gives the cake its sweetness and moisture; ensure it’s well measured for balanced flavor.
- Note 2: Use unsweetened cocoa powder to achieve a rich chocolate taste without extra sweetness.
- Note 3: Greasing and lining the pan helps prevent sticking. If using springform pans or different sizes, baking times may vary.
- Note 4: Position your oven racks in the middle for even heat circulation and the best baking results.
- Make sure boiling water is added carefully to avoid cooking the eggs prematurely.
- Allow cakes to cool fully before frosting to prevent melting or sliding of the buttercream.
