Chocolate Cake Recipe

Prepare the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

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

Combine Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Add Boiling Water

Stir in the boiling water until the batter is smooth. The batter will be thin.

Bake

Pour the batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Mix Ingredients

In a bowl, combine heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Mix until the sugar is dissolved.

Chill

Cover and refrigerate the mixture for at least 2 hours or overnight.

Churn Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

Freeze

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours before serving.

Cook Syrup

In a saucepan, combine sugar, cocoa powder, and water. Bring to a boil over medium heat, stirring constantly.

Thicken Syrup

Once boiling, reduce heat and let simmer for 2-3 minutes until thickened. Remove from heat and stir in vanilla extract.