🍫 Full Recipe
This classic chocolate cake is soft, rich, and chocolaty with a velvety texture that stays moist for days. It’s simple, beginner-friendly, and perfect for birthdays, celebrations, or whenever you crave something sweet.
🎂 Ingredients
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1 ½ cups (300 g) sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup (240 ml) milk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
Final Addition
- 1 cup (240 ml) boiling water or hot coffee (for extra flavor)
🥣 Instructions
1. Prepare the Oven & Pan
- Preheat your oven to 350°F (180°C).
- Grease and flour two 9-inch cake pans or line with parchment paper.
2. Combine the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Cocoa powder
- Sugar
- Baking powder
- Baking soda
- Salt
3. Mix the Wet Ingredients
In another bowl, whisk:
- Eggs
- Milk
- Oil
- Vanilla
Pour the wet mixture into the dry ingredients.
4. Add the Hot Water/Coffee
Add the boiling water or hot coffee slowly and whisk until smooth.
(Batter will be thin — this is normal and makes the cake moist!)
5. Bake
- Divide batter evenly into the two pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cakes cool in the pan for 10 minutes, then transfer to a rack to cool completely.
🍫 Chocolate Frosting (Optional but Amazing!)
Ingredients
- ½ cup (115 g) butter, softened
- ⅔ cup (65 g) cocoa powder
- 3 cups (360 g) powdered sugar
- ⅓ cup (80 ml) milk
- 1 tsp vanilla extract
Instructions
- Beat the butter until creamy.
- Add cocoa powder and mix.
- Slowly add powdered sugar and milk, alternating until smooth.
- Stir in vanilla.
- Spread on cooled cake layers.
✔️ Tips for the Perfect Chocolate Cake
- Use hot coffee instead of water for deeper chocolate flavor.
- Don’t overmix — stop when everything is well combined.
- Let the cake cool completely before frosting.
- Store covered for up to 3 days; it gets even better the next day!
