Chocolate Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, combine 1.75 cups of all-purpose flour, 2 cups of granulated sugar, 0.75 cups of unsweetened cocoa powder, 1.5 tsp of baking powder, 1.5 tsp of baking soda, and 1 tsp of salt. Whisk until well combined.

Add Wet Ingredients

Add 2 eggs, 1 cup of whole milk, 0.5 cups of vegetable oil, and 2 tsp of vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes.

Incorporate Boiling Water

Carefully stir in 1 cup of boiling water until the batter is smooth. Note that the batter will be thin.

Bake the Cake

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove from pans and allow to cool completely on wire racks.

Make the Frosting

In a medium saucepan over low heat, combine 0.5 cups of unsweetened cocoa powder and 0.5 cups of unsalted butter. Stir until melted and smooth.

Combine with Milk and Sugar

Remove from heat and stir in 0.25 cups of whole milk and 1 tsp of vanilla extract. Gradually add 3 cups of powdered sugar, beating until the frosting is smooth and spreadable.

Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of fudge frosting on top, then place the second cake layer on top and frost the top and sides of the entire cake.