The Ultimate Chocolate Cake – Rich, Moist, and Decadent!

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Step 1: Prepare the Cake Batter

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) cake pans or line them with parchment paper.
  2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract. Beat on medium speed until well combined.
  4. Slowly pour in boiling water (or hot coffee) while mixing on low speed. The batter will be thin—this is normal!

Step 2: Bake the Cake

  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Chocolate Frosting

  1. In a bowl, beat butter until creamy.
  2. Add powdered sugar, cocoa powder, and salt. Mix on low until combined.
  3. Stir in vanilla extract and heavy cream. Beat on high for 2–3 minutes until smooth and fluffy.

Step 4: Assemble & Frost the Cake

  1. Place one cake layer on a serving plate. Spread a layer of frosting on top.
  2. Place the second cake layer over the first, then frost the top and sides.
  3. Smooth the frosting with a spatula or create swirls for texture.
  4. Garnish with chocolate shavings, sprinkles, or fresh berries (optional).

Serving and Storage Tips

🍫 Best served at room temperature for a soft, moist texture.
🍫 Store leftovers in an airtight container in the fridge for up to 5 days.
🍫 Freeze unfrosted cake layers for up to 3 months—thaw before frosting.

Variants

  1. Triple Chocolate Cake – Add ½ cup chocolate chips to the batter.
  2. Mocha Chocolate Cake – Use strong brewed coffee instead of water for a bold flavor.
  3. Gluten-Free Version – Substitute all-purpose flour with gluten-free baking flour.
  4. Vegan Chocolate Cake – Use plant-based milk, flax eggs, and coconut oil.
  5. Nutty Chocolate Cake – Fold in chopped walnuts or almonds for added crunch.

FAQ

1. Why is my chocolate cake dry?

Overbaking is the most common reason. Check at 30 minutes and remove once a toothpick comes out clean.

2. Can I make this into cupcakes?

Yes! Bake in a muffin tin for 18–22 minutes at 350°F (175°C).

3. Can I use butter instead of oil?

Yes, but oil keeps the cake extra moist. If using butter, melt it before mixing.

4. What’s the best way to get a moist chocolate cake?

Using boiling water or coffee helps create a soft, rich texture.

5. Can I make this cake ahead of time?

Absolutely! The cake layers can be baked a day in advance and stored wrapped in plastic. Frost before serving.

Final Thoughts

This Ultimate Chocolate Cake is soft, rich, and deeply chocolatey, making it the perfect dessert for any occasion. Whether you enjoy it plain, with frosting, or layered with ganache, this classic cake never disappoints!

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