This chocolate cake recipe offers a rich, moist, and flavorful dessert perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Ensure the pans are well-greased and floured to prevent sticking.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Sift the dry ingredients for a smoother batter.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Use room-temperature ingredients for better mixing.
Stir in the hot coffee until the batter is smooth. The batter will be thin.
Hot coffee enhances the chocolate flavor.
Divide the batter evenly between the prepared pans.
Tap the pans gently to remove air bubbles.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Ensure the cakes are fully cooled before frosting to prevent melting.
To make the frosting, melt the butter and mix in the cocoa powder. Alternately add powdered sugar and milk, beating until smooth. Stir in vanilla extract.
Adjust the milk quantity for desired consistency.
Frost the cooled cakes, spreading the frosting evenly between the layers and over the top and sides.
Use an offset spatula for a smooth finish.
Slice and serve your delicious chocolate cake. Enjoy!
Pair with a scoop of vanilla ice cream for a delightful treat.
