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Classic Chocolate Cake Recipe

Classic Chocolate Cake Recipe
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★★★★★

4.9 from 5 reviews

This classic chocolate cake recipe is a rich, moist, and delicious layered cake perfect for any occasion. Made with a smooth cocoa-infused batter and topped with creamy, decadent chocolate frosting, it’s a favorite among chocolate lovers and a timeless dessert to enjoy.

Ingredients

Scale

For the Cake:

  • 2 cups (400 g) granulated white sugar
  • 1¾ cups (245 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup (240 ml) warm water or coffee
  • 1 cup (240 ml) milk
  • ½ cup (120 ml) vegetable, corn, safflower, or canola oil
  • 1½ tsp pure vanilla extract

For the Chocolate Frosting:

  • 6 oz (180 g) semi-sweet or bittersweet chocolate, coarsely chopped
  • 1 cup (226 g) unsalted butter, at room temperature
  • 2 cups (230 g) confectioners’ (powdered) sugar, sifted
  • 1½ tsp pure vanilla extract

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (180°C). Grease and line two 9-inch (23 cm) round cake pans to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add wet ingredients: Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and evenly blended.
  4. Incorporate warm liquid: Gradually add the warm water or coffee and mix thoroughly. The batter will be thin, which is expected for a moist cake.
  5. Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
  7. Melt chocolate for frosting: Melt the chopped chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Let it cool slightly before using.
  8. Prepare frosting base: In a large bowl, beat the unsalted butter until smooth and creamy using an electric mixer.
  9. Add sugar and vanilla: Gradually add sifted confectioners’ sugar and vanilla extract to the butter, beating until fluffy.
  10. Combine with melted chocolate: Add the slightly cooled melted chocolate to the frosting mixture and beat until light and fluffy.
  11. Assemble the cake: Place one cooled cake layer on a serving plate and spread a generous amount of frosting on top.
  12. Add second layer and frost: Add the second cake layer and cover the top and sides of the entire cake with the remaining frosting.
  13. Decorate: Decorate as desired. Simple chocolate shavings or fresh berries make beautiful and tasty toppings.
  14. Serve: Slice the cake, serve, and enjoy this decadent treat with family and friends.

Notes

  • For a richer flavor, substitute warm water with brewed coffee as it enhances the chocolate taste.
  • Make sure the melted chocolate isn’t too hot when adding to the frosting to prevent the butter from melting.
  • Allow cakes to cool completely before frosting to avoid melting the frosting.
  • Store leftovers tightly covered at room temperature for up to 2 days or refrigerate up to 5 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Nutrition

Keywords: classic chocolate cake, chocolate cake recipe, layered cake, chocolate frosting, dessert, easy chocolate cake, homemade cake

Find it online: https://maicook.com/classic-chocolate-cake-recipe-2/