Chocolate Cake (Classic)
Divinely rich and decadent, this classic chocolate cake recipe is the perfect cake for celebrating special occasions. It is moist, has a great chocolate flavor, and is the perfect density.
Servings: 12 people
Calories: 648kcal
Ingredients
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 cups white sugar
- 1 tsp salt
- 2 eggs
- 3/4 cup milk
- 1/4 cup brewed coffee
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Buttercream Icing
- 1 1/4 cups unsalted butter softened to room temperature
- 3 1/2 cups confectioners' sugar
- 3/4 cup natural unsweetened or dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy cream half-and-half, or whole milk
Instructions
Cake
- Preheat oven to 350 F.
- Position racks in the middle of the oven so the cake layers will cook evenly.
- Grease 2 - 9" round cake pans with butter, then line the base or flour the base so the cakes will come out smoothly.
- Sift flour, cocoa, baking powder and baking soda into a large bowl.
- Add sugar and salt.
- Whisk to combine.
- Add eggs, milk, coffee, oil and vanilla.
- Whisk well to combine until lump free - about 30 seconds. But don't over whisk.
- Add boiling water and stir to incorporate. The batter is very thin, this is normal.
- Pour batter into cake pans.
- Place cake pans side by side in the oven. If they won't fit side by side, place one above the other, and check doneness, the bottom cake may need to cook longer.
- Bake for 35 minutes or until a knife or toothpick inserted into the center comes out clean.
- Cool for 10 minutes, then turn out onto wire racks to cool.
- Cool completely before frosting.
Chocolate Buttercream Icing
- Add butter to a large bowl, and beat at high speed with a hand mixer, until butter is smooth and creamy. About 1 minute.
- Turn mixer to low, and while still mixing, add confectioners' sugar, cocoa powder, salt, vanilla, and cream to the butter bowl.
- Increase mixer speed to high and beat for 3 full minutes.
- Add additional confectioners' sugar if frosting is too thin, 1 -2 Tbs. Or add more cream if frosting is too thick, 1-2 more Tablespoons.
- Taste frostind. Adjust if desired. Add a pinch of salt if too sweet.
Frost and Assemble cake
- Once cake is cooled, place one layer on a cake stand or large plate. Level cake if needed to create a flat surface.
- Place about a cup of frosting on top of the cake, and evenly spread it around
- Top with second cake layer, and use remaining frosting to cover top and sides! Spread evenly.
Notes
This recipe was adapted from Hershey's Perfectly Chocolate Chocolate Cake from the Hershey's cookbook.
Nutrition
Calories: 648kcal | Carbohydrates: 89g | Protein: 5g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 426mg | Potassium: 286mg | Fiber: 4g | Sugar: 68g | Vitamin A: 730IU | Calcium: 74mg | Iron: 2.6mg