A rich and moist chocolate cake paired with a luscious chocolate frosting, perfect for any celebration.
Preheat your oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing and lightly flouring them.
Ensure the pans are evenly greased to prevent sticking.
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
Sifting the dry ingredients can help avoid lumps.
In a large bowl, beat the butter and sugar together until light and fluffy.
Room temperature butter works best for creaming.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Ensure each egg is fully mixed before adding the next.
Mix in the vanilla extract.
Vanilla enhances the chocolate flavor.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently to release air bubbles.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Ensure the cakes are completely cool before frosting.
To make the frosting, beat the butter until creamy, then gradually add the powdered sugar and cocoa powder.
Start on low speed to avoid a sugar cloud.
Mix in the vanilla extract and milk until the frosting reaches a spreadable consistency.
Adjust the milk quantity for desired consistency.
Spread the frosting evenly over the cooled cakes, stacking them to create layers.
Use a crumb coat for a smoother finish.
Slice and serve your delicious chocolate cake.
Pair with a scoop of ice cream for an extra treat.
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