Prep Time 25 mins
Cook Time 35 mins
Rest Time 60 mins
Total Time 2 hrs
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 8
Best Season: All Seasons
Description

This decadent moist chocolate cake is rich, fluffy, and packed with intense chocolate flavor. Perfect for celebrations or a sweet weekend treat, this easy-to-make cake uses simple pantry staples to deliver bakery-quality results every time.

Ingredients
    For the Cake Batter
  • 1 ¾ cup all-purpose flour (sifted)
  • ¾ cup unsweetened cocoa powder (Dutch-processed recommended)
  • 2 cups granulated sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs (room temperature)
  • 1 cup whole milk (room temperature)
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water (with 1 tsp instant coffee mixed in)
    • For the Chocolate Frosting
  • 1 cup unsalted butter (softened)
  • 3 ½ cups powdered sugar (sifted)
  • ½ cup unsweetened cocoa powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • ¼ cup heavy cream (plus more if needed)
Instructions
    Prepare the Oven and Pans
  1. 1
    Preheat your oven to 175°C. Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
    2. Mix the Dry Ingredients
  2. 2
    In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to evenly combine.
    3. Add Wet Ingredients (Except Water)
  3. 3
    Add the eggs, milk, oil, and vanilla extract into the dry mix. Beat using a hand or stand mixer on medium speed for about 2 minutes, or until the batter is smooth and thick.
    4. Incorporate the Coffee Water
  4. 4
    Slowly pour in the boiling water with dissolved instant coffee. Mix gently until combined. The batter will become thin — this is normal and ensures a moist texture.
    5. Bake the Cake
  5. 5
    Divide the batter evenly between the prepared pans. Tap the pans lightly to remove air bubbles. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
    6. Cool the Cake
  6. 6
    Remove cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to wire racks and allow to cool completely before frosting.
    7. Make the Chocolate Frosting
  7. 7
    Beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder. Mix in salt, vanilla, and cream. Beat for 3–5 minutes until light and fluffy. Add more cream to adjust consistency if needed.
    8. Assemble the Cake
  8. 8
    Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer and frost the top and sides evenly. Use a spatula to smooth the surface or create rustic swirls.
    9. Chill and Serve
  9. 9
    For best results, chill the cake for 30 minutes before slicing to set the frosting. Serve with fresh berries or a scoop of vanilla ice cream.
Note

Storage: Keep the cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Freezing: You can freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months.

Tip: The instant coffee in the boiling water enhances the chocolate flavor without making the cake taste like coffee.

Variation: Add a layer of raspberry or cherry jam between the layers for a fruity twist.

Keywords: moist chocolate cake, easy chocolate cake, rich chocolate dessert, homemade chocolate cake, bakery-style cake
Read it online: https://petitepanini.com/recipe/chocolate-cake-recipe/