Description
This rich and moist chocolate cake is perfect for any occasion.
Ingredients
Scale
- 1–3/4 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1–1/2 teaspoons baking powder
- 1–1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs (at room temp)
- 1 cup whole milk (at room temp)
- 1/2 cup vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 1 cup boiling water
- 30 tablespoons unsalted butter (at room temp)
- 4–1/2 cups powdered sugar
- 1–1/8 cups Dutch process cocoa powder
- 8–10 tablespoons heavy cream
- 1–1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 ounces milk chocolate bar (optional, for decorating)
Instructions
- Preheat oven to 350°F. Generously grease three 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper rounds, then grease again. Lightly dust with cocoa powder and tap out the excess.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and whisk again until evenly combined.
- Right on top of dry ingredients, add eggs, milk, oil, and vanilla. Whisk well to combine until lump-free (just about 30 seconds).
- Add boiling water and whisk just until incorporated. The batter will be very thin.
- Use a food scale to evenly divide batter into prepared cake pans.
- Bake cakes all on the same shelf in the center of the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven, cool for exactly 10 minutes, then invert onto a cooling rack upside down. Cool completely.
- Line a plate with plastic wrap and invert the cake from cooling rack onto lined plate. Cover the cake with plastic wrap and freeze for 2 hours.
- Frosting: Beat the butter on medium speed for 2–3 minutes or until nice and creamy. Scrape down the sides of the bowl as needed.
- Add in the powdered sugar and cocoa powder. Mix on low until just incorporated. Add in heavy cream, vanilla, and salt. Mix again on low until incorporated.
- Increase the speed to high and beat for 30–60 seconds until the frosting slightly lightens in color and becomes very creamy.
- Use immediately to frost the cake.
- Spread a tiny bit of frosting at the base of the cake stand to hold a cake in place. Working with just one cake layer at a time, unwrap and place on cake stand. Frost in between layers and on top.
- If desired, decorate sides and edges with chocolate curls.
Notes
- This cake is very moist and needs well-prepared pans.
- I find this cake is hard to frost if it’s not partially frozen.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg