Chocolate cake is a classic dessert that everyone loves. It’s perfect for any occasion, from birthdays to holidays to just a sweet treat after dinner. This recipe for decadent chocolate cake will satisfy your cravings for something rich and indulgent. The moist chocolate cake layers are sandwiched together with a creamy chocolate frosting that will make your taste buds dance with joy.
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 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the frosting:
- 1/2 cup unsalted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
Make the Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together milk, vegetable oil, eggs, and vanilla extract.
- Gradually mix wet ingredients into the dry ingredients until just combined.
- Stir in boiling water until completely combined.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Frosting
- For the frosting, melt butter in a saucepan over medium heat. Add cocoa powder and stir until smooth.
- Remove from heat and whisk in powdered sugar, milk, and vanilla extract until smooth and creamy.
- Let the frosting sit for 5-10 minutes to cool and thicken before frosting the cake.
Assemble the Cake
- Frost the top of one cake layer and place the second cake layer on top.
- Frost the entire cake with the remaining frosting.
- Decorate the cake with chocolate shavings or sprinkles, if desired.
Variations
This recipe is perfect as is, but you can always make it your own by adding some variations. Here are a few ideas:
- Add chopped nuts or chocolate chips to the batter for some extra texture.
- Substitute the milk in the cake batter with buttermilk for a tangier flavor.
- Use dark chocolate in the frosting for a richer taste.
- Add a layer of fresh berries or sliced bananas between the cake layers for some fruity freshness.
Vegan Version
To make this recipe vegan, simply substitute the following ingredients:
- Use almond milk or soy milk instead of regular milk.
- Replace the eggs with 2 ripe mashed bananas or 1/2 cup of unsweetened applesauce.
- Use vegan butter and vegan chocolate chips for the frosting.
This decadent chocolate cake is perfect for any occasion. The rich and moist cake is perfectly balanced with a creamy chocolate frosting that will satisfy your sweet tooth. Whether you’re baking for a special occasion or just want a sweet treat, this chocolate cake recipe is sure to please.
FAQ
Can I use margarine instead of butter for the Chocolate Cake?
Yes, you can use margarine instead of butter, but we recommend using butter to get a richer taste and better texture.
Can I skip the coffee in the recipe?
Yes, you can skip the coffee in the recipe, but it enhances the chocolate flavor and does not make the cake taste like coffee. You can also use decaf coffee or just water instead.
Can I use regular sugar instead of brown sugar for the Chocolate Cake?
You can use regular sugar instead of brown sugar, but the cake will have a slightly different taste and texture. Brown sugar adds moisture and a caramel flavor that you won’t get with regular sugar.
Can I make the Chocolate Cake without eggs?
Yes, you can substitute eggs with applesauce, mashed bananas, yogurt, or silken tofu. However, the texture and taste of the cake will be different.
How long can I store the Chocolate Cake?
You can store the Chocolate Cake in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Can I use almond flour instead of all-purpose flour for the Chocolate Cake?
You can use almond flour instead of all-purpose flour, but the texture and taste will be different. Almond flour is denser and has a nutty flavor that will alter the taste of the cake.
Can I add nuts to the Chocolate Cake?
Yes, you can add chopped nuts like walnuts, pecans, or hazelnuts to the Chocolate Cake batter before baking. They will add texture and flavor to the cake.
How can I make the Chocolate Cake gluten-free?
You can use gluten-free flour like rice flour, corn flour, or almond flour instead of all-purpose flour. Also, make sure that all the other ingredients, like baking powder and cocoa powder, are gluten-free.
Can I use a different frosting for the Chocolate Cake?
Yes, you can use a different frosting like cream cheese frosting, buttercream frosting, or ganache. However, make sure that the frosting complements the chocolate flavor of the cake.
Can I make the Chocolate Cake in advance?
Yes, you can make the Chocolate Cake in advance and store it in the fridge or freezer. However, if you frost it, make sure that the frosting is set before storing it.
