Ingredient
For the Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
For the Chocolate Frosting:
- 1 cup (230g) unsalted butter, softened
- 3 and 1/2 cups (440g) powdered sugar
- 1/2 cup (45g) cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup (60ml) heavy cream (add more if needed for smoother consistency)
Instruction
1️⃣ Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
2️⃣ Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3️⃣ Add Wet Ingredients:
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin — that’s normal!).
4️⃣ Bake:
Pour batter evenly into the pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Frosting Time!
5️⃣ Make the Frosting:
Beat butter until creamy. Add powdered sugar, cocoa powder, salt, vanilla, and heavy cream. Beat on low, then high speed until fluffy. Add more cream if needed.
6️⃣ Assemble & Frost:
Place one cake layer on a plate. Spread frosting on top. Add the second layer and frost the top and sides. Decorate with chocolate shavings or sprinkles if desired.
✨ Serve and enjoy! A moist, rich, and deeply chocolatey cake perfect for any celebration!
Would you like me to add a special twist — like a chocolate ganache drizzle or a different filling (maybe raspberry or caramel)? 🍰✨