Introduction
Decadent, tender, and deeply chocolatey, Best Chocolate Cake is the ultimate dessert for celebrating any special moment. With light, cocoa-packed cake layers and a smooth, rich chocolate frosting, this cake is as beautiful as it is delicious. Moist, fluffy, and intensely chocolatey, it’s a show-stopping centerpiece that will delight every chocolate lover at the table—perfect for birthdays, holidays, or anytime you want an impressive homemade dessert.
Ingredients
To make Best Chocolate Cake, you’ll need:
For the cake:
– 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 hot water
For the frosting:
– 1 cup unsalted butter, softened
– 3 1/2 cups powdered sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 cup milk
– 2 teaspoons vanilla extract
– Pinch of salt
These ingredients come together to create a moist cake with a rich, silky chocolate frosting.
Steps
Making the Cake
- Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk milk, oil, eggs, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix until blended.
- Slowly pour in the hot water, stirring until the batter is smooth and thin.
- Divide batter evenly between prepared pans.
- Bake for about 35 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Preparing the Frosting
- Beat softened butter until light and creamy.
- Gradually add powdered sugar, cocoa powder, milk, vanilla, and salt.
- Beat until smooth, fluffy, and spreadable.
Assembling the Cake
- Spread frosting over one cooled cake layer.
- Place the second layer on top and frost the top and sides.
- Chill cake in the freezer for 30 minutes before slicing for clean cuts.
Variations
– Add espresso powder to intensify chocolate flavor.
– Use buttermilk instead of milk for extra tenderness.
– Fill the center with chocolate ganache or raspberry preserves.
– Top with chocolate shavings or sprinkles.
– Turn into cupcakes by adjusting baking time.
Tips
– Hot water helps bloom the cocoa for deeper flavor.
– Do not overmix once wet and dry ingredients are combined.
– Cool cake completely before frosting.
– Chill before slicing for clean, professional-looking cuts.
– Store covered at room temperature for 2 days or refrigerate longer.
Conclusion
Best Chocolate Cake is moist, rich, and wonderfully indulgent—everything a homemade chocolate cake should be. Easy to make yet impressive to serve, it’s the perfect dessert for celebrations or whenever a serious chocolate craving strikes. One slice is never enough.
FAQs
Can I make this cake ahead of time?
Yes, bake layers ahead and frost before serving.
Can I freeze the cake?
Yes, freeze unfrosted layers for up to 2 months.
Is this cake very sweet?
It’s balanced, with deep chocolate flavor rather than overpowering sweetness.
Can I use Dutch-process cocoa?
Yes, but reduce baking soda slightly.
What pairs well with this cake?
Vanilla ice cream, fresh berries, or a glass of milk.
