The Best Chocolate Cake
Fluffy, moist, tender chocolate cake with smooth and creamy chocolate frosting
Equipment
- 2 9 inch cake pans
- parchment rounds optional
- baker's joy or equivalent pan spray
Ingredients
For the cake:
- 2 cups sugar
- 1 3/4 cups AP flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup cocoa powder
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup hot coffee
For the frosting:
- 1 cup unsalted butter room temp
- 2 1/2 cups powdered sugar
- 4 oz melted chocolate cooled to room temp
- 1/4 cup heavy cream room temp
- 1 tsp vanilla
- pinch of salt
Instructions
For the cake:
- Heat oven to 350°F. Line two 9 inch cake pans with parchment circles and spray with baker's joy or oil spray and flour them. If you don't have parchment, just grease and flour.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; Whisk until well mixed. Stir in hot coffee. (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then move to a cooling rack to cool completely.
For frosting:
- Put the butter in a stand mixer with paddle and whip until well mixed. Add the powdered sugar, vanilla and salt. Allow to mix again until mixed and fluffy.
- Add the melted chocolate and cream and mix again until smooth and combined.
- Frost the cooled cake.