If you want the best chocolate cake recipe, look no further. This recipe seamlessly combines simplicity and luxury, resulting in a rich, moist cake with each bite. It’s a crowd-pleaser with a rich chocolate flavor and a velvety texture, perfect for any event. Furthermore, it is simple to prepare with things you most likely already have in your cupboard.
Why This Chocolate Cake Stands Out
The key to this chocolate cake’s success is a clever blend of ingredients and simple preparation. It achieves the ideal combination of flavor and texture, providing a moist cake without being too dense. Each slice has a rich chocolate flavor, which is complemented by the gentle addition of espresso powder. This ingredient works behind the scenes to enhance the chocolate without dominating it.
This cake is adaptable to a variety of dietary restrictions, making it a useful addition to your recipe library. Whether you need gluten-free, dairy-free, or egg-free options, the changes are straightforward and don’t sacrifice flavor or texture.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder (optional but recommended)
- 1 cup of milk (or almond/coconut milk for dairy-free options)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream (or milk)
- 1 tsp vanilla extract
Instructions
Step 1: Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Step 2: Combine the Dry Ingredients
Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder in a large mixing bowl. This step ensures that all the dry components are evenly distributed, creating a consistent base for the batter.
Step 3: Mix the Wet Ingredients
Add the milk, oil, eggs, and vanilla extract to the dry mixture. Use a hand mixer or stand mixer on medium speed to blend until smooth. The mixture should be uniform, with no visible lumps of flour.
Step 4: Add the Boiling Water
Reduce the mixer speed to low and carefully pour in the boiling water. This step helps create a silky, pourable batter. The thin consistency might seem unusual, but it’s the key to achieving the cake’s moist texture.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
How to Make the Frosting
To create the frosting, whip the softened butter with an electric mixer at medium speed until it is creamy. Sift in the powdered sugar and cocoa powder, mixing quickly until thoroughly combined. Add the heavy cream and vanilla extract, then turn the speed up to high and whip until the frosting is light and fluffy.
Assembling the Cake
Place one layer of cooled cake on a serving plate or cake stand. Spread a liberal amount of frosting on top. Add the second cake layer, then uniformly frost the top and sides. To get a flawless look, smooth the frosting with an offset spatula. Sprinkle chocolate shavings or cocoa powder on top to add decoration.
Storage and Make-Ahead Tips
To accommodate busy schedules, prepare the cake layers ahead of time. Wrap them tightly in plastic wrap and freeze for up to one month. Thaw them in the fridge before icing. To ensure freshness, store the frosted cake at room temperature in an airtight container for up to three days.
