Chocolate Cake Rich and Moist (Printable)
Rich, moist chocolate cake with chocolate frosting — easy steps for tender layers and simple decorating options.
# What You Need:
→ Dry Ingredients
01 - 1 ¾ cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 2 cups granulated sugar
04 - 1 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - ½ teaspoon salt
→ Wet Ingredients
07 - 2 large eggs, at room temperature
08 - 1 cup whole milk
09 - ½ cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - ½ cup unsalted butter, softened
13 - 1 ¾ cups powdered sugar
14 - ½ cup unsweetened cocoa powder
15 - ¼ cup milk
16 - 1 teaspoon vanilla extract
# How-To:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out any excess flour.
02 - In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add the room-temperature eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until the batter is smooth and free of lumps.
04 - Gradually pour in the boiling water while mixing on low speed. Continue until fully combined. The batter will appear thin — this is expected.
05 - Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula.
06 - Bake on the center rack for 30 to 35 minutes, or until a toothpick inserted into the center of each layer comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes, then carefully invert onto wire racks to cool completely before frosting.
08 - Beat the softened unsalted butter in a medium bowl until light and creamy. Sift in the powdered sugar and unsweetened cocoa powder. Add the milk and vanilla extract, then beat on medium-high speed until the frosting is fluffy and spreadable.
09 - Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top and frost the top and sides evenly using an offset spatula.
# Expert Tips:
01 -
- The batter uses boiling water which blooms the cocoa into something deeply, almost ridiculously chocolatey.
- It comes together in one bowl with no fancy techniques, which means you can make it while half asleep or slightly emotional.
02 -
- If you frost the cake while the layers are even slightly warm, the frosting will melt and slide right off in a heartbreaking puddle.
- Substituting hot brewed coffee for the boiling water transforms the chocolate flavor into something deeper and more complex without tasting like coffee at all.
03 -
- Dust your cake pans with cocoa powder instead of flour so the outside of your cake does not have a pale dusty coating.
- The cake tastes even better on day two, so if you can manage the willpower, wrap and refrigerate it overnight and let it come to room temperature before serving.