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Chocolate Cake
Isabella

Moist and Rich Chocolate Cake

This chocolate cake is everything you dream of — rich, moist, and deeply chocolatey with a soft crumb and velvety buttercream frosting. Perfect for birthdays, holidays, or simple indulgence, it’s foolproof, decadent, and guaranteed to impress every time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cake Batter
  • 1.75 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 2 cups granulated sugar
  • 1 tsp salt
  • 2 large eggs at room temperature
  • 1 cup milk whole or low-fat
  • 0.5 cup vegetable oil or canola oil
  • 2 tsp pure vanilla extract
  • 1 cup boiling water
For the Frosting
  • 1.5 batches Chocolate Buttercream Frosting smooth, rich, and spreadable

Method
 

  1. Step 1: Preheat and Prepare Pans
    Preheat oven to 180°C / 350°F (160°C fan). Grease two 22 cm (9-inch) round cake pans and line with parchment paper for easy release.
  2. Step 2: Mix the Dry Ingredients
    In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda. Add sugar and salt, then whisk to combine evenly.
  3. Step 3: Add Wet Ingredients
    Add eggs, milk, oil, and vanilla to the dry mix. Whisk until smooth and glossy. The batter should be thick and well combined.
  4. Step 4: Incorporate the Boiling Water
    Slowly pour in the boiling water while whisking continuously. The batter will thin out — this is key to a moist texture. Hot water helps deepen the cocoa flavor.
  5. Step 5: Bake
    Divide the batter evenly between pans. Bake for 35 minutes, or until a skewer inserted in the center comes out clean. Rotate pans halfway through for even baking.
  6. Step 6: Cool and Frost
    Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely. Frost generously with Chocolate Buttercream Frosting and stack layers for a show-stopping finish.

Notes

For extra depth, add 1 tbsp espresso powder to the batter — it enhances the chocolate without tasting like coffee. Use fresh baking powder and soda for best rise. For cupcakes, bake for 18–20 minutes. Store frosted cake at room temperature for up to 3 days or refrigerated for 5 days.