Description
A rich and moist chocolate cake that’s perfect for celebrations, birthdays, or a sweet treat at the end of a long day.
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 cup (90g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (240mL) milk
- 1/2 cup (120mL) vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup (240mL) hot black coffee
- 1 cup (90g) unsweetened cocoa powder (for frosting)
- 4 cups (480g) powdered sugar (for frosting)
- 1 1/2 cups (340g) unsalted butter, softened
- 1/4 teaspoon salt (for frosting)
- 2 teaspoons pure vanilla extract (for frosting)
- 3–5 tablespoons milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Butter 2 (9-inch) round cake pans and line the bottoms with parchment paper circles. Lightly dust the sides of the pans with flour or cocoa powder and tap out any excess. Set aside.
- Combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
- Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients. Whisk until just combined into a thick batter; be careful not to over mix.
- Pour your hot coffee over the batter and whisk immediately to combine. The batter will appear thin, which is exactly what you want!
- Evenly divide the chocolate cake batter into your prepared cake pans. Bake for 20 to 25 minutes in the center of your preheated oven. They are ready when a skewer inserted into the center comes out clean with a few moist crumbs.
- Cool the cakes for about 10 minutes in the pans. Then turn onto a wire rack, peel off the parchment paper, and let them cool completely to room temperature.
- For the frosting, sift the unsweetened cocoa powder and powdered sugar into a large bowl, then add your softened butter.
- Mix on low speed until the sugar and cocoa are dissolved. If you don’t have a mixer, using a wooden spoon by hand will work, but it’ll be a good workout!
- Add salt, vanilla extract, and 3 tablespoons of milk. Mix on low speed to combine.
- Increase the mixer speed to high and whip for about 1 minute until smooth and fluffy. If your frosting is too thick, mix in more milk until you reach your desired consistency.
- Place one cooled chocolate cake onto your serving platter and spread about 1/3 of the frosting over the top. Layer your second cake on top and use the remaining frosting to cover the top and sides of the cake.
- Slice and serve!
Notes
Serve plain or dress it up with fresh berries, cocoa powder, or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg