Classic Chocolate Cake
I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.
Yield
10 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | x |
butter, unsalted
for greasing the bans |
*
|
| 1 | x |
all-purpose flour
for flouring the pans |
*
|
| 2 | cups |
sugar
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | cup |
cocoa powder
unsweetened and natural |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | large |
eggs
lightly beaten |
|
| ½ | cup |
canola oil
|
|
| 1 | cup |
milk
whole |
|
| 1 | cup |
water
boiling |
|
| Frosting | |||
| 1 ¼ | cups |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| 5 | ounces |
unsweetened chocolate
99% Cacao Unsweetened chocolate, finely chopped |
|
| 8 | tablespoons |
butter, unsalted
4 ounces, cut into 1/2-inch pieces |
|
| 1 | teaspoon |
vanilla extract
pure |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake: | |||
| 1 | x |
butter, unsalted
for greasing the bans |
*
|
| 1 | x |
all-purpose flour
for flouring the pans |
*
|
| 473 | ml |
sugar
|
|
| 414 | ml |
all-purpose flour
|
|
| 177 | ml |
cocoa powder
unsweetened and natural |
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2 | large |
eggs
lightly beaten |
|
| 118 | ml |
canola oil
|
|
| 237 | ml |
milk
whole |
|
| 237 | ml |
water
boiling |
|
| Frosting: | |||
| 296 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 144.5 | ml/g |
unsweetened chocolate
99% Cacao Unsweetened chocolate, finely chopped |
|
| 1.2E+2 | ml |
butter, unsalted
4 ounces, cut into 1/2-inch pieces |
|
| 5 | ml |
vanilla extract
pure |
|
Directions
Prepare Frosting:
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes.
Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
Let the frosting cool, whisking gently from time to time. Don’t overwhip or you’ll create air bubbles!! OH NO
Prepare Cake:
Position a rack in the center of the oven and preheat the oven to 350℉ (180℃). Butter the bottom of two 9-inch cake pans.
Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.
Increase the speed to medium and beat for 2 minutes.
Reduce the speed to low and mix in the water. The batter will be soupy.
Divide the batter evenly between the cake pans.
Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise.
If it is still too thin, allow it to cool longer.
