Description
This classic chocolate cake features moist, rich layers made with cocoa powder and boiling water, layered with a light cream filling and finished with a smooth chocolate buttercream frosting. Perfect for celebrations or an indulgent treat, this recipe delivers a tender crumb and deep chocolate flavor with a luscious frosting and creamy filling.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3-4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons milk
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar to combine and aerate.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined.
- Add Boiling Water: Carefully and slowly pour the boiling water into the batter while mixing. The batter will become thin, which is normal for this cake.
- Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the cake’s center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place on a wire rack to cool completely.
- Make the Cream Filling: In a mixing bowl, whip heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy filling.
- Make the Chocolate Frosting: Beat the softened unsalted butter with cocoa powder, powdered sugar, vanilla extract, and 2 tablespoons of milk in a medium bowl. Add more milk as needed to reach a smooth, spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate and spread the cream filling evenly over the top.
- Add Second Layer: Place the second cake layer on top of the cream filling and press lightly to secure.
- Frost the Cake: Use the chocolate frosting to cover the top and sides of the assembled cake evenly. Decorate with extra frosting or chocolate shavings as desired.
Notes
- Ensure boiling water is added slowly to avoid splashing and to maintain batter consistency.
- The batter will be thin after adding boiling water; this is normal and results in a moist cake.
- Use room temperature eggs and milk for better mixing and texture.
- Allow cakes to cool completely before frosting to prevent melting.
- Adjust powdered sugar in frosting to achieve preferred sweetness and thickness.
