Chocolate Cake

Rich and Moist Chocolate Cake Recipe

A classic chocolate cake is a staple in the world of desserts. Whether for birthdays, special occasions, or just a sweet craving, this rich, moist, and decadent chocolate cake will be the star of the show. Below is a detailed recipe to guide you in creating a delicious homemade chocolate cake, along with some helpful tips to ensure perfect results every time.

Ingredients

For the Cake:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon instant coffee powder (optional, enhances the chocolate flavor)
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil (canola or sunflower works well)
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water

For the Chocolate Frosting:

• 1 cup (230g) unsalted butter, softened
• 3½ cups (440g) powdered sugar
• ¾ cup (65g) unsweetened cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ⅓ cup (80ml) heavy cream

Instructions

Step 1: Prepare the Cake Pans and Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, and then dust them with cocoa powder. Alternatively, you can line the bottoms with parchment paper for easier removal.

Step 2: Combine Dry Ingredients

2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and instant coffee powder (if using). Sifting the cocoa powder ensures there are no lumps and helps in evenly distributing the ingredients.

Step 3: Mix Wet Ingredients

3. In a separate medium-sized bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined. The oil helps in keeping the cake moist, while the vanilla adds a sweet undertone to the overall flavor.

Step 4: Combine Dry and Wet Ingredients

4. Slowly pour the wet ingredients into the bowl of dry ingredients. Mix on low speed or by hand until the batter starts to come together. Don’t over-mix at this point; you just want the ingredients combined.

Step 5: Add Boiling Water

5. Gradually pour in the boiling water, stirring constantly. The batter will appear thin, but this is what gives the cake its incredibly moist texture. The boiling water also helps to “bloom” the cocoa powder, enhancing the deep chocolate flavor.

Step 6: Bake the Cake

6. Divide the batter evenly between the two prepared cake pans. Tap the pans lightly on the counter to remove any air bubbles.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Step 7: Cool the Cakes

8. Once baked, remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. Then, run a knife around the edges and carefully invert the cakes onto a wire rack to cool completely.

Step 8: Prepare the Frosting

9. While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter on medium speed until creamy (about 1 minute).
10. Add the powdered sugar, cocoa powder, salt, vanilla extract, and heavy cream. Beat on low speed until the ingredients are combined, then increase to high speed for about 2 minutes until the frosting is fluffy and smooth. Adjust the consistency as needed—if the frosting is too thick, add more cream, one tablespoon at a time.

Step 9: Assemble the Cake

11. Once the cakes are completely cooled, level the tops with a serrated knife if necessary, especially if they have domed during baking.
12. Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting on top.
13. Place the second cake layer on top, and then apply a thin crumb coat of frosting over the entire cake. Refrigerate the cake for about 20 minutes to set the crumb coat.

Step 10: Final Frosting and Decoration

14. Apply the remaining frosting to the entire cake, smoothing the sides and top with an offset spatula.
15. For a decorative touch, you can pipe additional frosting around the edges, add sprinkles, or top with chocolate shavings.

Tips for the Perfect Chocolate Cake

• Sift the Cocoa Powder: Sifting the cocoa powder before adding it to the batter helps avoid lumps, ensuring a smooth, lump-free batter.
• Don’t Overmix the Batter: Overmixing can cause the cake to become dense. Stir just until combined.
• Use Room Temperature Ingredients: This ensures that the batter mixes evenly and results in a cake with a fine, soft crumb.
• Instant Coffee Powder: Adding a small amount of instant coffee enhances the chocolate flavor without making the cake taste like coffee.
• Boiling Water: The hot water intensifies the chocolate flavor and creates a moist texture by activating the cocoa.

Storage and Make-Ahead Options

• Room Temperature: Store the frosted cake at room temperature in an airtight container for up to 3 days.
• Refrigerator: The cake can be refrigerated for up to a week. Bring it to room temperature before serving for the best texture.
• Freezing: Both the cake layers and frosting can be frozen separately. Wrap the cake layers tightly in plastic wrap, and store the frosting in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring the frosting to room temperature before assembling.

This rich and moist chocolate cake is a foolproof recipe, perfect for any occasion. Its deep chocolate flavor and smooth, creamy frosting make it a crowd-pleaser that never disappoints!