Chocolate Cake Recipe
Chocolate cake is a classic dessert that is loved by people of all ages. It is perfect for any occasion, from birthdays to holidays to simply enjoying a sweet treat on a weekend. Chocolate cake is also relatively easy to make, making it a great option for beginner bakers.
Ingredients
Chocolate Cake:
- 2 cups 250g all-purpose flour
- 2 cups 400g sugar
- 3/4 cup 75g unsweetened cocoa powder
- 2 teaspoons 10g baking powder
- 1 1/2 teaspoons 7.5g baking soda
- 1 teaspoon 6g kosher salt
- 1 teaspoon 5g espresso powder
- 1 cup 240ml milk, buttermilk, almond, or coconut milk
- 1/2 cup 120ml vegetable oil, canola oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons 10ml vanilla extract
- 1 cup 240ml boiling water
Chocolate Buttercream Frosting:
- 1 cup 250g unsalted butter, softened
- 3 cups 600g powdered sugar
- 1/2 cup 120ml unsweetened cocoa powder
- 1/4 cup 60ml milk
- 1 teaspoon 5ml vanilla extract
Instructions
- For the Cake:
- Preheat oven to 350º F (175º C). Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Add the milk, vegetable oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined.
- Reduce the speed and carefully add the boiling water to the cake batter until well combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Remove the cakes from the pans and let them cool completely on a wire rack.
- Frost the cakes with Chocolate Buttercream Frosting and enjoy!
Chocolate Buttercream Frosting:
- Begin by ensuring that the butter is softened. It should be at room temperature for easier blending.
- In a mixing bowl, add the softened butter and beat it with a hand mixer or in a stand mixer at medium speed until it becomes creamy and smooth.
- Gradually add the powdered sugar, one cup at a time, to the butter while continuing to mix on low speed. Ensure each addition of powdered sugar is well incorporated before adding more.
- Once all the powdered sugar has been added and mixed in, sift the unsweetened cocoa powder into the bowl with the butter-sugar mixture.
- Pour in the milk and add the vanilla extract to the bowl.
- Begin mixing on low speed to incorporate the cocoa powder, milk, and vanilla extract into the butter-sugar mixture. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- Increase the mixer speed to medium and beat the frosting for an additional 2-3 minutes until it becomes light, fluffy, and smooth. If the frosting seems too thick, add a little more milk (a teaspoon at a time) until it reaches your desired consistency. If it's too thin, add more powdered sugar (a tablespoon at a time).
- Once the chocolate buttercream frosting has reached the desired consistency and texture, it's ready to use!