This beautifully rich chocolate cake has become a beloved classic, cherished for its moist texture and deeply chocolatey flavor.
Ingredients
Scale:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1/2 cup unsalted butter (for frosting)
2/3 cup unsweetened cocoa powder (for frosting)
3 cups powdered sugar (for frosting)
1/3 cup whole milk (for frosting)
1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for about 2 minutes until the mixture is well combined and smooth.
Carefully stir in the boiling water. The batter will be thin but this is what makes the cake moist and tender.
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
For the frosting, beat the softened butter in a mixing bowl until smooth.
Gradually add the cocoa powder and powdered sugar, alternating with the milk, until the desired consistency is achieved.
