Chocolate Cake Recipe

Prepare and Preheat

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; grease the parchment as well and lightly flour the pans, tapping out excess.

Combine Dry Ingredients

In a large bowl, sift or whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon kosher salt until evenly distributed.

Mix Wet Ingredients

In a separate medium bowl, whisk together 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until combined.

Combine Wet and Dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a sturdy spatula or a hand mixer on low speed, stir until just combined and no large pockets of flour remain (batter will be thick).

Add Boiling Water

Pour 1 cup boiling water into the batter in two additions, stirring gently after each addition until smooth. The batter will be thin—this is normal and yields a moist cake.

Divide and Bake

Divide the batter evenly between the two prepared pans. Smooth the tops. Bake in the preheated oven for 28–35 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment, and let cool completely (about 1–1.5 hours) before frosting.

Prepare Cocoa

Sift 3/4 cup unsweetened cocoa powder into a bowl to remove lumps.

Cream Butter and Cocoa

In a large bowl, beat 1/2 cup softened unsalted butter with the sifted cocoa on medium speed until smooth and well combined, about 1–2 minutes.

Add Powdered Sugar and Cream

With the mixer on low, add 3 cups powdered sugar alternately with 1/4 cup heavy cream in three increments, beating briefly after each addition to incorporate. Increase speed to medium and beat until light and fluffy, about 2–3 minutes. If frosting is too stiff, add a teaspoon of cream at a time; if too thin, add a tablespoon of powdered sugar.

Flavor and Season

Add 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat just until combined and smooth. Taste and adjust salt or cream for desired sweetness and spreadability.

Frost the Cake

Place one cooled cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the top. Place the second layer on top, press gently to level, and use remaining frosting to cover the top and sides in an even crumb coat. For a smooth finish, chill 15 minutes, then apply the remaining frosting and smooth with an offset spatula.

Decorate the frosted cake with 1/2 cup chocolate shavings or curls and scatter 1 cup fresh berries around the top or the base as desired. Chill the cake for 20–30 minutes to set the frosting before slicing.