chocolate cake

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Decadent Chocolate Cake 

Ingredients

For the Cake
• All-purpose flour — 2 cups (250g)
• Granulated sugar — 1¾ cups (350g)
• Unsweetened cocoa powder — ¾ cup (75g)
• Baking powder — 2 tsp
• Baking soda — 1½ tsp
• Salt — ½ tsp
• Eggs — 2 large
• Vegetable oil — ½ cup (120ml)
• Whole milk — 1 cup (240ml)
• Hot water or hot coffee — 1 cup (240ml)
• Vanilla extract — 2 tsp

Chocolate Frosting
• Unsalted butter (soft) — 1 cup (227g)
• Unsweetened cocoa powder — ¾ cup (75g)
• Powdered sugar — 3½ cups (420g)
• Heavy cream or milk — 6–8 tbsp
• Vanilla extract — 2 tsp
• Pinch of salt

Instructions

Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans to prevent sticking.

Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until fully blended.

Whisk the eggs, milk, oil, and vanilla in a separate bowl. Pour the wet mixture into the dry ingredients and mix until smooth and lump-free.

Pour in the hot water or coffee last. The batter becomes thin — this is what makes the cake extra moist.

Divide the batter evenly between the two prepared pans. Tap the pans gently to remove air bubbles.

Bake for 30–35 minutes or until a toothpick comes out clean. Allow the cakes to cool in the pan for 10 minutes, then transfer to a rack to cool completely.

To make the frosting, beat the softened butter until creamy. Add the cocoa powder and mix until smooth. Add powdered sugar gradually, alternating with cream or milk until the frosting becomes fluffy and spreadable. Mix in the vanilla and salt.

Place the first cake layer on a board, spread a generous amount of frosting on top, add the second layer, and cover the entire cake with the remaining frosting. Smooth the sides or create swirls for a beautiful finish.

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