Description
Classic Chocolate Cake Recipe
Ingredients:
For the Cake:
1 and 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
2 tsp baking powder
1 and 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
1/2 cup (120ml) vegetable oil
2 tsp pure vanilla extract
1 cup (240ml) boiling water
For the Frosting:
1 cup (225g) unsalted butter, softened
3 and 1/2 cups (440g) powdered sugar
1 cup (85g) unsweetened cocoa powder
1/2 cup (120ml) heavy cream
1 tsp pure vanilla extract
Pinch of salt
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Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add Wet Ingredients:
Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until the batter is smooth.
4. Add Boiling Water:
Gradually stir in the boiling water (batter will be thin). Divide the batter evenly between the prepared pans.
5. Bake:
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 to a wire rack to cool completely.
6. Prepare Frosting:
In a large bowl, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with the heavy cream. Mix in vanilla extract and salt. Beat until fluffy.
7. Assemble the Cake:
Place one cake layer on a serving plate. Spread an even layer of frosting on top. Add the second layer and spread frosting on the top and sides.
8. Serve:
Let the cake sit for 30 minutes before slicing to allow the flavors to meld. Store leftovers in an airtight container at room temperature for up to 3 days.
Enjoy your rich and moist chocolate cake!
Step-by-Step Guide
Follow these detailed instructions for a foolproof cake. First, ensure all ingredients are at room temperature, except the boiling water. This helps them emulsify properly. When mixing dry ingredients, sift the flour and cocoa powder to prevent lumps. After adding the boiling water, the batter will be very liquid; this is correct and ensures a moist crumb. When baking, avoid opening the oven door before the 30-minute mark to prevent collapse. For the frosting, ensure the butter is truly softened (not melted) for a fluffy texture. When assembling, consider adding a thin “crumb coat” layer of frosting first, chilling the cake for 15 minutes, then applying the final layer for a smooth, professional finish.
Serving Suggestions
This classic cake is versatile. For an elegant presentation, garnish with fresh berries like raspberries or strawberries, which cut through the richness. A dusting of powdered sugar or cocoa powder is simple yet effective. For a decadent touch, drizzle slices with a warm chocolate or salted caramel sauce. Serve with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a dinner party, pair with a dessert wine like a ruby port or a cup of strong, black coffee.
How-to Summary
In brief: Preheat oven to 350°F and prepare two 9-inch pans. Whisk dry ingredients. Add eggs, milk, oil, and vanilla; beat until smooth. Carefully mix in boiling water. Divide thin batter between pans and bake for 30-35 minutes. Cool completely. For frosting, beat softened butter, then gradually add powdered sugar, cocoa, and cream with vanilla and salt until fluffy. Frost cooled cake layers.
Frequently Asked Questions
Can I use Dutch-process cocoa? Yes, but it is less acidic. To compensate, replace the baking soda with an additional 2 teaspoons of baking powder to ensure proper rise.
Can I make this cake in a different pan? For a 9×13-inch sheet cake, bake for 35-40 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
Why is boiling water used? The hot water “blooms” the cocoa powder, intensifying its chocolate flavor, and helps dissolve the sugar for a smoother batter.
Can I make the cake layers ahead? Absolutely. Wrap cooled layers tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting.
My frosting is too thick/too thin. How can I fix it? If too thick, beat in more heavy cream, one tablespoon at a time. If too thin, add more sifted powdered sugar until the desired consistency is reached.
Common Mistakes to Avoid
- Over-measuring flour: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, leading to a dry cake.
- Over-mixing the batter: Once the wet and dry ingredients are combined, mix only until smooth. Over-mixing develops gluten, making the cake tough.
- Frosting a warm cake: The cake must be completely cool, or the frosting will melt and slide off.
- Using cold ingredients: Cold eggs or milk can cause the batter to curdle and may not incorporate properly with the dry ingredients.
- Not preparing the pans properly: Grease, flour, and line with parchment to guarantee easy release and intact layers.
Conclusion
This classic chocolate cake recipe is a timeless favorite for good reason. Its deep chocolate flavor and incredibly moist texture make it perfect for any celebration or simple craving. By following the detailed steps, avoiding common pitfalls, and using the serving suggestions, you can confidently create a show-stopping dessert. Remember, the secret lies in the quality of your cocoa and the simple step of adding boiling water. With this guide, you’re equipped to bake a truly memorable cake that is sure to impress.