A rich and moist chocolate cake recipe, perfect for any celebration.
Combine the cold water, cocoa powder, and baking soda in a bowl and let it sit while you prepare the other ingredients.
Letting the cocoa mixture sit allows the flavors to meld and enhances the chocolate taste.
Cream the softened butter and granulated sugar together until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Beat in the eggs one at a time until fully incorporated.
Add the eggs slowly to prevent the mixture from curdling.
Mix in half of the flour and half of the buttermilk, then beat well.
Alternating the dry and wet ingredients ensures a smoother batter.
Add the cocoa mixture, the remaining flour, buttermilk, and vanilla extract, and mix until smooth.
Scrape down the sides of the bowl to ensure everything is well mixed.
Divide the batter evenly between two greased and floured cake pans.
Tap the pans on the counter to remove air bubbles.
Bake in a preheated oven at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
Prepare the frosting by beating the powdered sugar and evaporated milk together until smooth, then mix in the vanilla extract.
Add the milk gradually to achieve the desired consistency.
Frost the cooled cakes, spreading the frosting evenly over the top and sides.
Use a spatula to create decorative swirls on the frosting.
Slice and serve the cake, enjoying it with your favorite beverage.
For clean slices, wipe the knife clean between cuts.
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