A silky, decadent chocolate cake with velvety chocolate buttercream frosting. Fluffy and moist with intense chocolate flavor, perfect for any celebration.
unsalted butterroom temperature, softened; or 1.5 cups
3
powdered sugar6 cups
cocoa powder (Dutch-processed)¼ cups
kosher salt¼ tsp
milk or heavy creamadded gradually, about 1/4 cup total, to reach desired consistency~3-4 tbspest.
vanilla extract1 tsp
Steps
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1
Preheat oven to 350°F. Prepare two 9-inch round cake pans by spraying with baking spray or coating with butter, then line with parchment paper.
2
In a large bowl, combine flour (measured by fluffing first), granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt. Sift the mixture to remove any cocoa powder lumps.
3
Whisk the dry ingredients together thoroughly to ensure even distribution of leavening agents and cocoa powder.
4
In a medium bowl, whisk together vegetable oil, whole milk, vanilla extract, and room-temperature eggs until smooth.
5
Pour the wet mixture into the dry mixture and whisk until almost combined, with a few streaks of flour still visible.
6
Slowly pour in 1 cup of boiling water while whisking continuously. The batter will be thin and runny—this is correct and ensures a moist cake.
7
Divide the batter evenly between the prepared pans. Bake at 350°F for about 35 minutes, or until a skewer inserted in the center comes out clean.
8
While cakes cool, prepare the chocolate buttercream. Cream softened unsalted butter on medium speed for about 30 seconds until silky smooth.
9
Sift Dutch-processed cocoa powder into the butter, then mix on low speed until incorporated without creating a cocoa cloud.
10
Add powdered sugar one to two cups at a time, mixing on low speed. Alternate with tablespoons of milk or cream to achieve the right consistency. Scrape the bowl between additions to ensure even mixing.
11
Add salt and vanilla extract. Pour in about 1/4 cup of milk or cream to achieve a creamy, slightly slack consistency. Mix on medium for 1 minute until light and fluffy.
12
Once cakes are completely cooled, invert the first layer onto a serving plate and remove parchment paper. Spread about 1 cup of frosting evenly over the top, extending to the edges.
13
Place the second cake layer on top of the frosting. Cover the top and sides of the cake with the remaining frosting.
14
Decorate the cake as desired. You can create swirls and swoops with the frosting, or top with sprinkles, chocolate chips, cacao nibs, or other toppings of your choice.
15
Slice and serve. The cake should be moist, fluffy, and rich in chocolate flavor.
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