Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Slowly pour in the boiling water while mixing on low speed. The batter will be thin but that's okay.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
For the buttercream frosting:
1. In a large mixing bowl, beat the softened butter until creamy.
2. Add the powdered sugar and cocoa powder, and mix on low speed until combined.
3. Pour in the heavy cream and vanilla extract, and beat on high speed until light and fluffy.
4. If the frosting is too thick, add more cream. If it's too thin, add more powdered sugar.
To assemble the cake:
1. Place one cake layer on a serving plate or cake stand.
2. Spread a generous amount of frosting on top of the cake layer.
3. Place the second cake layer on top of the frosting.
4. Frost the top and sides of the cake with the remaining frosting.
5. If desired, use a piping bag and tip to pipe additional frosting decorations on top of the cake.
6. Serve and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
- Total time: 1 hour and 15 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 580
- Total fat: 28g
- Saturated fat: 16g
- Cholesterol: 90mg
- Sodium: 440mg
- Total carbohydrates: 80g
- Dietary fiber: 3g
- Sugars: 62g
- Protein: 5g
Substitutions for ingredients:
- Whole milk can be used instead of regular milk.
- Canola oil or melted coconut oil can be used instead of vegetable oil.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.
- Salted butter can be used instead of unsalted butter, but reduce the added salt by half.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add 1/2 cup of chocolate chips to the cake batter for extra chocolate flavor.
- Add 1 teaspoon of espresso powder to the cake batter for a subtle coffee flavor.
- Use white chocolate buttercream frosting instead of chocolate buttercream frosting.
- Add fresh berries or sliced fruit on top of the cake for a pop of color and flavor.
Tips and tricks:
- Make sure to properly measure the flour by spooning it into the measuring cup and leveling it off with a knife.
- Use room temperature ingredients for the cake batter and frosting for best results.
- To make the cake layers even, use a cake leveler or a serrated knife to trim the top of the cakes before frosting.
- Chill the cake in the refrigerator for 30 minutes before slicing for cleaner slices.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
- Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a simple yet elegant look.
- Pipe additional frosting decorations on top of the cake using a piping bag and tip.
- Use fresh flowers or greenery as a cake topper for a natural and rustic look.
Garnishes:
- Fresh berries or sliced fruit
- Chopped nuts
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee or tea
- Milk or hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate-covered strawberries
Troubleshooting advice:
- If the cake layers are too thin, increase the amount of batter in each pan or use smaller cake pans.
- If the cake is dry, try reducing the baking time or adding more liquid to the batter.
- If the frosting is too thick, add more cream. If it's too thin, add more powdered sugar.
Food safety advice:
- Make sure to properly wash your hands and all utensils before and after handling food.
- Store the cake in the refrigerator to prevent spoilage.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Chocolate cake has been around since the 18th century, but it wasn't until the 19th century that chocolate buttercream frosting was invented.
- The first chocolate cake recipe was published in 1847 in the American cookbook "The Lady's Receipt-Book" by Eliza Leslie.
Flavor profiles:
- Chocolatey
- Rich
- Sweet
- Creamy
Serving suggestions:
- Serve the cake as a dessert for a special occasion or celebration.
- Slice the cake into smaller portions for a sweet treat after dinner.
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