Servings: 8 pieces
Calories: 450kcal
Cost: $15
Equipment
- Two 9-inch round cake pans
- Electric mixer
- Piping bag or zip-top bag
- Offset spatula
- Wire cooling racks
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth. Stir in boiling water.
- Pour batter into prepared pans. Bake for 30-35 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder. Add heavy cream and vanilla extract, beat until light and fluffy.
- Place one cake layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe swirls around the edges. Drizzle melted chocolate or ganache in a grid pattern on top.
Notes
Use high-quality cocoa powder for a richer flavor. You can substitute gluten-free flour for a gluten-free version or plant-based ingredients for a vegan variant. This cake can be stored in the fridge for up to 3 days, and slices can be frozen for up to 2 months. Enjoy garnishing with fresh berries or edible gold leaf for a special touch.
Nutrition
Calories: 450kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 210mg | Potassium: 220mg | Fiber: 2g | Sugar: 30g | Vitamin A: 550IU | Calcium: 40mg | Iron: 2.5mg
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