This chocolate cake recipe is a delightful twist on the classic, featuring a rich and moist texture paired with a creamy cocoa frosting.
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Greasing and flouring the pans ensures the cake releases easily after baking.
In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, and salt.
Whisking the dry ingredients thoroughly helps distribute the leavening agents evenly.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix on medium speed until smooth.
Mixing on medium speed prevents overmixing while ensuring a smooth batter.
Stir in the boiling water until the batter is well combined. The batter will be thin.
Adding boiling water enhances the cocoa flavor and creates a moist texture.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pans halfway through baking ensures even cooking.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cakes completely prevents the frosting from melting.
To make the frosting, melt the butter in a medium bowl. Stir in the cocoa powder until smooth.
Using unsweetened cocoa powder gives the frosting a rich chocolate flavor.
Alternately add the powdered sugar and milk to the cocoa mixture, beating on medium speed until the frosting reaches a spreadable consistency.
Adjust the milk quantity to achieve your desired frosting consistency.
Stir in the vanilla extract to enhance the flavor of the frosting.
Pure vanilla extract adds a natural sweetness to the frosting.
Frost the cooled cakes with the prepared frosting, spreading evenly over the top and sides.
Using an offset spatula makes it easier to achieve a smooth finish.
Slice and serve your decadent chocolate cake. Enjoy!
Pair the cake with a scoop of vanilla ice cream for an extra treat.
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