Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
4. Stir in boiling water until the batter is smooth. The batter will be thin.
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.
8. Remove the cakes from the pans and let them cool completely on a wire rack.
9. To make the frosting, beat the softened butter with an electric mixer until creamy.
10. Add powdered sugar, cocoa powder, vanilla extract, and heavy cream. Beat on low speed until the ingredients are combined.
11. Increase the speed to medium-high and beat until the frosting is light and fluffy.
12. Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
13. Place the second cake layer on top of the frosting. Spread frosting on top and around the sides of the cake using an offset spatula.
14. Decorate the cake with chocolate shavings or other garnishes, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories per serving: 650
Total fat: 34g
Saturated fat: 20g
Cholesterol: 100mg
Sodium: 440mg
Total carbohydrates: 85g
Dietary fiber: 5g
Total sugars: 65g
Protein: 7g
Substitutions for ingredients:
- Whole milk can be used instead of 2% 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.
Variations:
- Add 1 cup of chopped nuts or chocolate chips to the batter.
- Use a different frosting recipe, such as cream cheese frosting or buttercream frosting.
- Add a layer of fruit or jam between the cake layers.
Tips and tricks:
- Use room temperature ingredients for the cake batter and frosting to ensure a smooth texture.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- Use an offset spatula to spread the frosting evenly on the cake.
- Chill the cake in the refrigerator for 30 minutes before serving to make it easier to slice.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar or cocoa powder.
- Top the cake with fresh fruit or berries.
- Use a cake stand or pedestal to display the cake.
Garnishes:
- Chocolate shavings
- Fresh fruit or berries
- Whipped cream
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Check the cake for doneness a few minutes before the recommended baking time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined.
- If the frosting is too thin, add more powdered sugar. If it's too thick, add more heavy cream.
Food safety advice:
- Use pasteurized eggs to prevent the risk of foodborne illness.
- Store the cake covered in the refrigerator to prevent the growth of bacteria.
Food history:
Chocolate cake has been a popular dessert since the 19th century. The addition of boiling water to the batter is a technique that was developed during the Great Depression to make the cake more moist and tender.
Flavor profiles:
Rich, chocolatey, sweet, creamy.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
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