Classic Chocolate Cake Recipe

Prepare

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

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl or large measuring cup, whisk eggs, milk, vegetable oil, and vanilla until combined.

Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low speed until just combined and no large streaks of flour remain.

Carefully add the boiling water in a slow stream while mixing on low. Batter will be thin — this is normal. Mix until fully incorporated.

Divide batter evenly between the prepared pans. Tap pans gently on the counter to release large air bubbles.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Remove cakes from oven and let cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, peel off parchment, and let cool completely (about 1 hour) before frosting.

Place softened butter in a large bowl and beat with an electric mixer until smooth and pale, about 2 minutes.

Sift the cocoa powder and powdered sugar into the bowl (do this in two additions to avoid dust). Beat on low to combine after each addition.

Add heavy cream, vanilla extract, and salt. Beat on medium-high until frosting is smooth, creamy, and spreadable. If too thick, add cream 1 tsp at a time; if too thin, add a little powdered sugar.

Reserve about 1/2 cup of frosting for the cake top decoration if desired; use the remaining to fill and crumb-coat the layers.

If cake layers domed on top, level them with a serrated knife or cake leveler so they stack evenly.

Place one layer on a cake board or serving plate. Spread about 3/4 cup frosting evenly over the top to the edge.

Place the second layer on top, press gently to adhere. Apply a thin crumb coat of frosting over the entire cake and refrigerate 15 minutes to set.

Remove cake from refrigerator and apply the remaining frosting to the top and sides in a smooth or decorative finish. Use reserved frosting to pipe a border if desired.

Combine frozen berry blend, 1/4 cup granulated sugar, 1 tablespoon water, and lemon juice in a small saucepan over medium heat.

Cook, stirring occasionally, until berries release their juices and mixture begins to simmer, about 6–8 minutes.

In a small bowl whisk the cornstarch into 1 tablespoon cold water until smooth to make a slurry.

Slowly stir the slurry into the simmering berry mixture and continue to simmer 1–2 minutes until the sauce thickens slightly and becomes glossy. If too thick, stir in up to 1 tablespoon more water.

Taste and add up to 1–2 teaspoons more sugar if berries are very tart. Remove from heat and let cool at least 10 minutes; sauce will thicken further as it cools.

When slightly cooled but still pourable, spoon or drizzle the berry sauce over the frosted cake, allowing some to drip down the sides. Reserve any extra sauce for serving alongside slices.