Decadent Chocolate Cake

Why You’ll Love This Recipe

This decadent chocolate cake is a true chocolate lover’s dream. It’s made with simple ingredients, but the result is a moist, rich, and flavorful dessert that’s perfect for any occasion. The combination of the tender cake and creamy frosting creates a melt-in-your-mouth experience with every bite. Whether you’re celebrating a special event or just in need of a sweet treat, this cake is guaranteed to impress and satisfy. Plus, it’s easy to make and can be customized with your favorite decorations to make it even more personal.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

For the Chocolate Frosting:

• 1 cup (225g) unsalted butter, softened
• 3/4 cup (75g) unsweetened cocoa powder
• 4 cups (500g) powdered sugar
• 1/2 cup (120ml) whole milk
• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until smooth. Gradually stir in the boiling water (the batter will be thin).

2. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Frosting: Beat the butter and cocoa powder together in a large bowl until creamy. Gradually add the powdered sugar and milk, alternating, and beat until the frosting reaches your desired consistency. Stir in the vanilla extract.

4. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake evenly.

Optional Decorations:

• Sprinkle with chocolate shavings, sprinkles, or cocoa powder.
• Add fresh berries, such as strawberries or raspberries, for a pop of color.

Servings and Timing

• Servings: 12-14 slices
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour (including cooling)

Variations

• Chocolate Hazelnut Cake: Add a layer of Nutella or chopped hazelnuts between the cake layers for extra flavor.
• Coffee Chocolate Cake: Add a tablespoon of instant coffee to the batter to intensify the chocolate flavor.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
• Dark Chocolate Frosting: Use dark chocolate instead of cocoa powder for a more intense chocolate frosting.

Storage/Reheating

• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• To keep the cake fresh, make sure it’s covered well so it doesn’t dry out.
• If you’d like to reheat slices, microwave them for 10-15 seconds or enjoy them at room temperature for the best taste.

FAQs

How do I make sure my chocolate cake is moist?

To ensure your cake is moist, be sure not to overbake it. Test for doneness by inserting a toothpick into the center of the cake. It should come out clean but moist, not dry.

Can I make this cake ahead of time?

Yes! You can bake the cake a day ahead of time and store it in an airtight container. Just frost it on the day you’re ready to serve.

Can I use a different type of frosting for this cake?

Absolutely! While the chocolate frosting is delicious, you can substitute it with vanilla buttercream, cream cheese frosting, or even whipped cream for a different taste.

How can I make this cake healthier?

You could substitute some of the ingredients for healthier options, such as using a sugar substitute, almond flour for the all-purpose flour, or a lighter version of frosting.

How long does the frosting last?

The frosting can be made ahead of time and stored in the fridge for up to a week. Just bring it to room temperature and beat it again before using it.

Can I freeze this cake?

Yes, this cake freezes well. Wrap the cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before frosting.

Can I add fruit to the cake batter?

Yes, adding small pieces of fruit like berries can make the cake even more delicious. Just make sure to coat the fruit in a little flour to prevent them from sinking to the bottom.

Why is my cake dense instead of light and fluffy?

This could be due to overmixing the batter or using old leavening agents like baking powder or baking soda. Be sure to mix just until combined and check the expiration dates of your leavening agents.

Can I make this cake in one pan?

Yes, you can bake it in one 9×13-inch pan. The baking time will likely be longer, so keep an eye on it, and test for doneness with a toothpick.

What can I use instead of whole milk in this recipe?

You can substitute whole milk with any milk you prefer, such as almond milk, soy milk, or oat milk, though it may slightly affect the texture.

Conclusion

This decadent chocolate cake is a must-try for any chocolate lover! With its rich, moist texture and creamy chocolate frosting, it’s the perfect treat for birthdays, celebrations, or just when you’re craving something indulgent. The recipe is simple, and with a few optional variations, you can make it your own. Enjoy a slice (or two) of this ultimate chocolate delight!

Print