Chocalate Cake Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides or spray with nonstick spray.

Combine dry ingredients

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

Mix wet ingredients

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

Combine wet and dry

Pour the wet mixture into the dry ingredients and stir with a spatula or mixer on low speed until just combined and no large lumps remain. Do not overmix.

Add hot coffee

Carefully stir in the hot brewed coffee (or hot water). The batter will be thin — this is normal and helps create a moist cake. Mix until homogeneous.

Bake

Divide the batter evenly between the prepared pans (use a scale or eyeball for even layers). Bake in the preheated oven for 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top springs back when touched lightly.

Cool

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

Prepare cocoa

Sift the unsweetened cocoa powder to remove lumps so the frosting is smooth.

Beat butter

In a large bowl with a stand mixer or hand mixer, beat the room-temperature unsalted butter on medium speed for 1–2 minutes until creamy and pale.

Add cocoa and powdered sugar

On low speed, add the sifted cocoa powder, then gradually add the powdered sugar, about 1 cup at a time, mixing briefly after each addition to avoid a powder cloud. Once incorporated, increase speed to medium and beat until combined.

Adjust consistency and flavor

Add the heavy cream (or milk), vanilla extract, and salt. Beat on medium-high for 2–3 minutes until light and fluffy. If frosting is too thick, add more cream 1 teaspoon at a time; if too thin, add a little more powdered sugar.

Level and crumb coat

If cake tops domed, level them with a serrated knife. Place one cake layer on your cake board or plate. Spread about one-third to one-half cup of frosting evenly over the top. Place the second layer on top. Apply a thin crumb coat of frosting around the sides and top to trap crumbs. Chill in the refrigerator 15–20 minutes to set the crumb coat.

Final frost and decorate

Apply the remaining frosting smoothly over the chilled cake using an offset spatula. Add chocolate shavings, sprinkles, or fresh berries as desired. Chill briefly (10–15 minutes) to set the frosting if needed, then bring to room temperature before serving for best texture.

Serve

Slice with a clean, hot knife (dip blade in hot water and wipe dry between cuts) for neat slices. Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.