Moist Chocolate Cake That’s Better Than the Bakery

Ingredients

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder, preferably Dutch-processed
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar, sifted
• ½ cup unsweetened cocoa powder
• ½ cup heavy cream
• 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
4. Carefully stir in the boiling water. The batter will be thin.
5. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and cool completely on wire racks.
7. While the cakes are cooling, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream and vanilla.
8. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
9. For an extra touch, decorate the cake with chocolate shavings or sprinkles.

Nutrition