Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water (or hot coffee for extra richness)
For the Liquid Chocolate Icing:
- ½ cup unsalted butter
- ⅓ cup whole milk
- ¼ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add wet ingredients: Add the eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until smooth and well combined.
- Add boiling water: Slowly mix in the boiling water (or hot coffee). Batter will be thin — that’s okay!
- Bake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the liquid icing:
- In a saucepan over medium heat, melt the butter.
- Stir in milk and cocoa powder until smooth.
- Remove from heat and whisk in powdered sugar and vanilla until glossy and pourable.
- Assemble & Ice:
- Place one cake layer on a serving plate.
- Pour a generous amount of liquid icing over the first layer.
- Place the second layer on top and slowly pour the remaining icing over the entire cake, letting it drip naturally down the sides.
- Optional: Chill for 20 minutes to set the icing slightly, or serve immediately for a warm, molten effect.
Enjoy your ultra moist, rich, and indulgent chocolate cake! 🍫❤️
Would you like a version with a filling or fruit twist?