Description
This moist chocolate cake is perfect for any celebration!
Ingredients
Scale
- 1–3/4 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1–1/2 teaspoons baking powder
- 1–1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs (at room temp)
- 1 cup whole milk (at room temp)
- 1/2 cup vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 1 cup boiling water
- 30 tablespoons unsalted butter (at room temp)
- 4–1/2 cups powdered sugar
- 1–1/8 cups Dutch process cocoa powder
- 8–10 tablespoons heavy cream
- 1–1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 ounces milk chocolate bar (optional, for decorating)
Instructions
- Preheat oven to 350°F. Generously grease three 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper rounds, then grease again. Lightly dust with cocoa powder and tap out the excess.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and whisk again until evenly combined.
- Right on top of dry ingredients add eggs, milk, oil and vanilla. Whisk well to combine until lump-free (just about 30 seconds).
- Add boiling water and whisk just until incorporated. The batter will be very thin.
- Use a food scale to evenly divide batter into prepared cake pans.
- Bake cakes all on the same shelf in the center of the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven, cool for exactly 10 minutes, then invert onto a cooling rack upside down. Cool completely.
- Line a plate with plastic wrap and invert the cake from cooling rack onto lined plate. Cover the cake with plastic wrap and freeze for 2 hours.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2-3 minutes or until nice and creamy.
- Add in the powdered sugar and cocoa powder. Mix on low until just incorporated. It will be very thick! Again, scrape down the sides. Add in the heavy cream, vanilla, and salt. Mix again on low until incorporated.
- Increase the speed to high and beat for 30-60 seconds until the frosting slightly lightens in color and becomes very creamy.
- Spread a tiny bit of frosting at the base of the cake stand to hold a cake in place. Working with just one cake layer at a time, unwrap and place on cake stand. Frost in between layers and top with the final layer. Frost the cake with remaining frosting.
- If desired, decorate sides and edges with chocolate curls.
Notes
- This cake is very moist and needs well-prepared pans.
- I’ve found this cake is hard to frost if it’s not partially frozen. I like to frost it fully frozen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg