Servings: 12 slices
Calories: 350kcal
Cost: $15
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Wire cooling racks
- Toothpick or cake tester
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter (melted)
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, melted butter, and vanilla extract to the dry ingredients and mix until smooth.
- Slowly stir in the boiling water until the batter is combined and thin.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat the softened butter and cocoa powder until smooth. Gradually add powdered sugar, cream, vanilla extract, and a pinch of salt until fluffy.
- Once cooled, spread frosting between the layers, on top, and around the sides of the cake.
Notes
For a dairy-free option, swap whole milk with almond or oat milk and use coconut oil instead of butter.
You can enhance the chocolate flavor of the frosting by adding a teaspoon of instant espresso powder.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Individual slices can be frozen for up to 3 months.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 250mg | Potassium: 160mg | Fiber: 2g | Sugar: 35g | Vitamin A: 8IU | Calcium: 4mg | Iron: 10mg
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