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Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. -
Prepare the cake batter:
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine the sugar, eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed until smooth and well-combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Finally, add the boiling water (or hot coffee) to the batter. The batter will be thin, but this is normal and will give the cake its moist texture. -
Bake the cake:
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. -
Make the frosting:
While the cake is cooling, prepare the frosting. In a medium bowl, sift the cocoa powder.
In a large mixing bowl, beat the softened butter with the cocoa powder until smooth and well-combined.
Gradually add the powdered sugar, milk, and vanilla extract, and continue beating until the frosting is creamy and fluffy. Add a pinch of salt to balance the sweetness. -
Assemble the cake:
Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of frosting over the top of the first layer.
Place the second layer of cake on top, then frost the top and sides of the entire cake. -
Serve:
Slice and serve the cake immediately, or refrigerate it for up to 3 days. This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of hot coffee.
Serving and Storage Tips:
- Serve fresh: This cake is best served fresh, but can be stored in the refrigerator for 2-3 days. Bring it to room temperature before serving for the best flavor.
- Storage: Store leftovers in an airtight container to keep the cake moist. You can also freeze slices for up to 1 month. Just thaw at room temperature before serving.
Variants:
- Chocolate Hazelnut Cake: Add some crushed hazelnuts into the frosting or sprinkle them on top for added texture and flavor.
- Filling: You can add a layer of raspberry jam or peanut butter between the cake layers for a fun twist.
- Vegan Version: Swap out the eggs for flax eggs and use plant-based milk and butter to make this a vegan chocolate cake.
FAQ:
1. Can I use a different type of cocoa powder?
Yes, you can use Dutch-processed cocoa powder for a smoother, less acidic taste, but be sure to check if the recipe requires baking soda, as Dutch-processed cocoa doesn’t react with it the same way natural cocoa powder does.
2. How do I ensure my chocolate cake is moist?
Adding boiling water or hot coffee to the batter makes the cake moist. Make sure not to overbake it, and allow it to cool completely before frosting to avoid sogginess.
3. Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time, store them tightly wrapped, and frost them when you’re ready to serve.
