Description
This Most Amazing Classic Chocolate Cake is a rich, moist, and decadent dessert perfect for any chocolate lover. Featuring a tender cocoa-infused cake layered with whipped cream filling and enveloped in smooth, creamy chocolate frosting, this recipe promises a flawlessly balanced sweetness and intense chocolate flavor. Easy to prepare and sure to impress, it’s a timeless treat ideal for celebrations or indulgent everyday moments.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3-4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons milk
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick after baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar. This will create a smooth, well-combined base for the batter.
- Add Wet Ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry mixture. Beat on medium speed until the batter is smooth and homogenous.
- Incorporate Boiling Water: Slowly pour in the boiling water while mixing. The batter will become thin but this step ensures the cake remains moist and tender once baked.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely before decorating.
- Make the Cream Filling: Whip the heavy whipping cream, powdered sugar, and vanilla extract together in a bowl until stiff peaks form, creating a light and fluffy filling.
- Prepare the Chocolate Frosting: Beat the softened butter with cocoa powder, powdered sugar, vanilla extract, and 2 tablespoons of milk in a medium bowl. Add additional milk as needed to achieve a smooth, spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on your serving plate. Spread the whipped cream filling evenly over the top.
- Add the Second Layer: Carefully place the second cake layer on top of the filling and press lightly to secure.
- Frost the Cake: Use the chocolate frosting to generously cover the top and sides of the cake. Decorate as desired with additional frosting or chocolate shavings for an elegant finish.
Notes
- For best results, allow the cake layers to cool completely before assembling to prevent the filling and frosting from melting.
- The boiling water added to the batter helps bloom the cocoa powder, enhancing the chocolate flavor and keeping the cake moist.
- You can substitute vegetable oil with melted butter for a richer flavor if preferred.
- If you prefer a less sweet frosting, start with 3 cups of powdered sugar and adjust to taste.
- Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.
