Chocolate Homemade Recipe
Belgian chocolate cake with frosting.
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Ingredients
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Cake Batter
Chocolate Frosting
Optional Garnish
Method
Cake Batter
- 1
Prepare oven and pans
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; grease the parchment and lightly dust pans with flour or cocoa powder.
- 2
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 combined and no lumps remain.
- 3
Mix wet ingredients
In a separate medium bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth and well combined.
- 4
Combine wet and dry
Pour the wet mixture into the dry ingredients and stir with a spatula or whisk until just combined and no dry streaks remain. Do not overmix.
- 5
Add boiling water
Carefully stir in the boiling water in two additions (or pour all at once) until the batter is smooth. The batter will be thin — this is normal and creates a moist cake.
- 6
Bake
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Rotate pans halfway through baking for even browning.
- 7
Cool
Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert the cakes onto the rack, remove parchment, and cool completely (about 1 hour) before frosting.
Chocolate Frosting
- 8
Prepare butter and cocoa
Place the softened unsalted butter in a large bowl and beat with an electric mixer on medium speed until smooth and creamy (about 1–2 minutes). Add the unsweetened cocoa powder and beat until combined and a paste forms.
- 9
Add powdered sugar and cream
With the mixer on low, add the powdered sugar in three additions, alternating with the heavy cream. After each addition, increase speed to medium and beat until smooth. Continue until all powdered sugar and cream are incorporated.
- 10
Adjust texture and flavor
Add the vanilla extract and salt. If the frosting is too thick, add an extra teaspoon of cream at a time until you reach a spreadable consistency. If too thin, add a tablespoon more powdered sugar. Beat on medium-high for 20–30 seconds to make the frosting light and fluffy.
Assembly & Garnish
- 11
Level and layer
If the cake domes have risen, use a serrated knife to level the tops. Place one cake layer on a cake plate or serving board. Spread about one-third of the frosting evenly over the top using an offset spatula.
- 12
Top 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 seal in crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 13
Final frosting
Apply the remaining frosting in an even layer over the top and sides. Smooth with an offset spatula or create decorative swirls as desired.
- 14
Garnish and serve
Optionally sprinkle chocolate shavings or dust with cocoa powder. Let the frosted cake sit at room temperature for 30 minutes before slicing for easier cutting, or refrigerate for up to 2 hours before serving. Bring to room temperature before serving if chilled.