Description
Indulge in a slice of pure bliss with this rich and moist chocolate cake, layered with velvety frosting. Perfect for any celebration or a sweet treat after dinner, every bite delivers a delightful blend of flavors that will transport you to chocolate heaven. Easy to make, yet impressive enough for guests, this cake is bound to become a favorite in your baking repertoire.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder (unsweetened)
- 2 cups granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
For the chocolate buttercream
- 1 cup (226 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1/2 cup (43 g) unsweetened cocoa powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, milk, vegetable oil, and vanilla until smooth.
- Combine the wet ingredients with the dry ingredients; mix until just combined.
- Divide the batter into prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes before transferring them to wire racks to cool completely.
- Frost as desired and serve.
- Make the chocolate buttercream: beat the softened butter for 3 to 4 minutes until pale. Sift the powdered sugar and cocoa powder together and add a cup at a time on low speed, then the milk and vanilla. Beat 2 minutes more, adding a splash more milk if it is too stiff. Frost only once the bake has cooled completely.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 681
- Sugar: 71g
- Sodium: 303mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0.7g
- Carbohydrates: 98g
- Fiber: 4.2g
- Protein: 6.5g
- Cholesterol: 91mg
Keywords: Use high-quality cocoa powder for richer flavor. For an extra mocha kick, add 1 tbsp instant espresso powder to the dry ingredients. Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.