Chocolate Cake With Chocolate Icing Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; lightly dust with flour or cocoa powder and tap out excess.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt until evenly combined and free of lumps.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the eggs, whole milk, vegetable oil, and vanilla extract until blended.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spatula or wooden spoon until mostly combined; batter will be thick.

Add hot water

Slowly add the hot water while stirring gently until the batter is smooth and thins to a pourable consistency. Scrape the sides and bottom of the bowl to ensure even mixing. The hot water blooms the cocoa and produces a moist crumb.

Bake

Divide the batter evenly between the prepared pans (use a kitchen scale for accuracy or pour half by eye). Smooth the tops. Bake in the preheated oven for 25–32 minutes, rotating pans halfway if your oven bakes unevenly. Cakes are done when a toothpick or skewer inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the pan edges, then invert cakes onto the rack. Remove parchment and let the layers cool completely (about 1 hour) before frosting to prevent melting the icing.

Prepare butter and cocoa

In a medium bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 1–2 minutes. Sift in the unsweetened cocoa powder and beat until well combined and smooth.

Add powdered sugar and milk

With the mixer on low, add the powdered sugar one cup at a time, alternating with small splashes of whole milk to keep the mixture smooth. After about two additions, increase speed to medium and continue to beat until fully combined. Scrape down the bowl as necessary.

Flavor and adjust consistency

Add the vanilla extract and fine salt. If the frosting is too thick, add milk 1 teaspoon at a time until spreadable; if too thin, add a tablespoon more powdered sugar at a time until desired consistency. Beat on medium-high for 20–30 seconds to make the frosting light and fluffy.

Level and stack

If the cake layers have domes, level them with a serrated knife for stable stacking. Place the first layer on your serving plate or cake stand. Spread about 1 cup (or roughly one-third) of the frosting evenly over the first layer using an offset spatula.

Add second layer and crumb coat

Place the second cake layer on top. Apply a thin 'crumb coat' — a light layer of frosting over the top and sides to trap crumbs. Refrigerate the cake for 15–20 minutes to set the crumb coat.

Final frost

Remove the cake from the refrigerator and apply the remaining frosting evenly to the top and sides. Smooth with a spatula or create swirls/textures as desired.

Garnish (optional)

Decorate the frosted cake with fresh raspberries or strawberries and sprinkle chocolate shavings or sprinkles on top. Chill for 10–15 minutes to set before slicing, or serve at room temperature.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days. If refrigerated, let slices sit 20–30 minutes at room temperature before serving for best texture.