Best Chocolate Cake with Chocolate Frosting
Rich, moist, and absolutely decadent – the ultimate crowd-pleaser!
Ingredients
For the Cake:
1¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water or hot coffee (for deeper flavor)
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For the Chocolate Frosting:
1 cup (230g) unsalted butter, softened
3½ cups (420g) powdered sugar
½ cup (45g) unsweetened cocoa powder
½ tsp salt
2 tsp vanilla extract
¼ cup (60ml) heavy cream (or more for desired consistency)
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Instructions
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add in the eggs, milk, oil, and vanilla, then beat with a mixer on medium speed until smooth, about 2 minutes. Slowly stir in the hot water or coffee – the batter will be thin, and that’s perfect.
Divide the batter evenly between the prepared pans and place them in the oven. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat the softened butter in a large bowl until creamy. Add the sifted powdered sugar and cocoa powder, along with the salt, vanilla extract, and heavy cream. Mix on low speed until the ingredients are just combined, then increase to high speed and beat until the frosting is light, fluffy, and spreadable. Add a little more cream if needed to reach your desired texture.
Once the cakes are completely cool, frost and layer them generously. Finish with swirls of frosting on top or decorate as desired.