Chocolate Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper; grease the parchment and lightly flour the sides.

Dry ingredients

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

Wet ingredients

In a separate bowl or the bowl of a stand mixer, whisk the eggs lightly, then add the whole milk, vegetable oil, and vanilla extract. Mix until well combined.

Combine

With the mixer on low, slowly add the dry ingredients to the wet and mix until just combined and there are no large streaks of flour. Do not overmix.

Add boiling water

Carefully stir in the boiling water (batter will be thin). Mix until smooth; this step blooms the cocoa and yields a moist crumb.

Bake

Divide the batter evenly between the prepared pans. Bake on the center rack for 28–33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pans halfway through for even baking if your oven has hot spots.

Cool

Allow the cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and let cool completely (about 1–2 hours) before frosting.

Prep

Sift the cocoa powder and confectioners' sugar to remove lumps. Ensure butter is at room temperature and soft but not melted.

Cream butter

In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature butter on medium speed for 2–3 minutes until light and pale.

Add cocoa and sugar

With the mixer on low, add the sifted cocoa powder and about half of the sifted confectioners' sugar. Increase speed to medium and beat until incorporated. Add the remaining confectioners' sugar in two additions, scraping down the bowl between additions.

Adjust texture

Add the heavy cream, vanilla extract, and salt. Beat on high for 1–2 minutes until the frosting is light, fluffy, and spreadable. If frosting is too stiff, add 1 teaspoon of cream at a time until desired consistency; if too thin, add up to 1/4 cup more powdered sugar.

Taste and adjust

Taste and adjust salt or vanilla if needed. Transfer half of the buttercream to a separate bowl if you plan to color or pipe different decorations.

Make ganache (optional)

Place the finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer; pour over the chocolate and let sit for 1 minute. Stir gently until smooth. Let cool until slightly thickened but still pourable for a drip, about 10–20 minutes.

Assemble cake

If cake layers have domed, level with a serrated knife. Place one layer on a cake board or serving plate. Spread about 1 cup of buttercream evenly over the first layer. Top with the second layer and apply a thin crumb coat of buttercream around the top and sides. Chill the cake in the refrigerator for 15–30 minutes to set the crumb coat.

Final frost

Remove the cake from the refrigerator and apply the remaining buttercream evenly with an offset spatula to the sides and top for a smooth finish. If using ganache drip, spoon or pipe small amounts of cooled ganache around the top edge to create drips and then fill the center with a thin layer or leave center buttercream exposed.

Decorate

Decorate the cake with additional buttercream piped details, chocolate shards, fresh berries, or sprinkles as desired. Chill briefly to set decorations. Allow the cake to come to room temperature (about 30 minutes) before serving for best texture.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving. If made with perishable garnishes, consume sooner.