Chocolate Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment) and set aside.

In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine salt. Whisk to combine and break up any lumps.

In a separate medium bowl, whisk the large eggs lightly. Add the whole milk, neutral oil, and vanilla extract and whisk until combined.

Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or whisk until mostly combined. The batter will be thick.

Slowly pour the hot water (or hot coffee) into the batter while stirring gently to incorporate. The batter will thin and become smooth and glossy; this helps create a moist crumb and blooms the cocoa flavor.

Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops with a spatula.

Bake in the preheated oven for 25–30 minutes, rotating the pans midway if your oven is uneven. The cakes are done when a toothpick inserted into the center comes out with a few moist crumbs but no raw batter and the tops spring back lightly when pressed.

Remove pans from the oven and place on a wire rack. Allow cakes to cool in the pans for 10 minutes, then run a knife around the edges, invert onto racks and remove the parchment. Let the cakes cool completely before frosting (about 1–2 hours).

While the cakes cool, make the frosting. Sift the unsweetened cocoa powder and confectioners' sugar into a bowl to remove lumps.

In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 1–2 minutes.

Add the sifted cocoa powder and mix on low until incorporated, then gradually add the confectioners' sugar in three additions, alternating with small splashes of the whole milk to maintain a spreadable consistency. Scrape down the bowl as needed.

Add the vanilla extract and fine salt. Increase the mixer speed to medium-high and beat for 1–2 minutes until the frosting is light, smooth, and fluffy. If frosting is too stiff, add up to 1–2 tablespoons more milk; if too thin, add a little more powdered sugar.

If the cake layers have domed tops, level them with a serrated knife to create flat surfaces for stacking.

Place one cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the top using an offset spatula, smoothing to the edge.

Place the second cake layer on top (flat side up). Use a crumb coat: spread a thin layer of frosting over the top and sides to trap crumbs, then refrigerate 15–20 minutes to set.

After the crumb coat sets, apply the remaining frosting in a smooth or decorative finish. Use an offset spatula or bench scraper to get clean sides.

Finish with optional chocolate shavings, sprinkles, or fresh berries arranged on top or around the base.

Let the assembled cake sit at room temperature 30 minutes before slicing for easier cutting, or refrigerate uncovered for up to 1 hour to firm the frosting. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best flavor.