Deliciously rich chocolate cake with an even richer chocolate icing, can you say YUM?! This cake has a tender and moist crumb and the taste of delicious chocolate flavor in every bite that’s so rich, it’s fit for a King! Or Queen.
Come along with me as I walk you through making this delectable dessert! This is the perfect recipe for birthday cake, anniversary, or any excuse you can find to have cake, either way, you will lose yourself in this decadent delight!
It’s So Easy!
This recipe is quick and very easy to follow, I’m sure anyone could do it. Simply mix all the dry ingredients in one bowl, in a separate bowl, mix together all the liquid ingredients, then combine the two, and bake. This dessert comes together in under an hour.
Double Chocolate Cake!
This is an all chocolate experience! Delicious double-chocolate cake layered and covered in a creamy rich chocolate frosting. One bite of this cake and words will elude you! This recipe is worth its weight in chocolate gold.
How To Serve
This cake can be served chilled or at room temperature, whichever you prefer! Have this with sprinkles, or chocolate-dipped fruits. It’s good for a birthday, anniversary, dessert, or a tasty me-time treat! Go ahead and indulge, you deserve it.
This delicious recipe makes a whopping 16 servings! With this much cake, you can have more than just a few friends over. Serve this up at your next birthday party, dinner party, Banquet, or even supper. Everyone will love it!
Bowls– Use 3 medium plastic bowls to prep. Glass or metal bowls are fine too.
9” round cake pan– Use 2 of these or 2 traditional 9” cake pans.
Whisk– Use a wire whisk or tape two forks together for a make-shift whisk.
Rubber spatula – Use this or a silicone spatula.
Turn Table– Use one of these or a cake stand.
Icing spatula– Use a palette knife or a cake scraper.
Type of Main Ingredient
Hersey’s Cocoa Powder– This brand of cocoa powder has the richest flavor, in my opinion.
Bob’s Red Mills– This brand of all-purpose flour worked wonders for this recipe.
Cake flour– Use 1 cup of cake flour to replace 1cup AP flour.
Brown Sugar– Use 1 cup of brown sugar to substitute 1 cup granulated sugar.
Melted butter– Use melted butter in place of oil, in a 1:1 ratio.
- All-purpose flour– Combined with the sugar, cocoa, baking powder, baking soda, and salt.
- Sugar– The granulated sugar was mixed with the other dry ingredients for the cake while the powdered sugar was beaten into the frosting mixture.
- Cocoa powder– This was used both in cake and the icing for flavor and color.
- Baking Powder and Soda– Mixed with the dry ingredients, it gives the cake rise and volume.
- Salt– Used in the cake batter and frosting for flavor.
- Milk– Used in the frosting as a moistener, it also adds a rich flavor.
- Oil– Used in the cake batter and contributes to the moist texture of the cake.
- Butter– Used in the frosting for thickness and flavor.
- Eggs– 2 eggs were used in the making of the cake batter.
- Vanilla– used in both the cake and frosting for flavor.
- Boiling Water– Used in the cake batter as a moistener.
Steps To Follow
- Using a cooking spray, coat two round 9-inch baking pans, then line them with baking paper and set aside.
- Preheat the oven to 350°F or 180°.
- In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine the milk, eggs, oil, vanilla, and hot water.
- Add the egg mixture to the flour mixture and stir until smooth.
- Divide the batter equally between the two pans. Lightly tap them on the counter to release any air bubbles from the batter.
- Bake them for 30 to 35 minutes or until a toothpick to the center comes out clean.
- Remove the cakes from the oven and allow it to cool for 10 minutes, then turn it upside down on a wire rack to cool completely.
- Place one cake on the turntable, evenly spread 1 cup of the chocolate frosting on the top. Place the second cake on top of the first, then use a pallet knife to smoothly cover the top and sides with frosting.
- Slice and serve immediately or cover it up and serve the following day.
Portion The Batter
Before baking the cakes, the batter must be divided between the baking pans evenly. This will ensure that both cakes will be finished baking at the same time and they’ll both be uniformed in height, which is essential when layering.
To bake the cakes for this recipe, two-layer pans were used, however, if you don’t have any layer pans, there is another way to achieve the same result. Simply pour all the batter into a regular 9-inch round cake pan and bake. Once baked, allow the cake to cool completely. Using a serrated knife, cut the cake into two even layers.
How To Store
Most of the time storing frosted cakes (like this one!) at room temperature is completely fine, if you haven’t cut into your cake it can last between three to five days in a cake keeper.
If the weather is a little humid and you want to keep bacteria at bay, you can store the cake in the fridge. Chill the cake in the refrigerator for 15-20 minutes or just until the icing firms up, then cover in plastic wrap and leave it in the fridge for up to three to four days.
This homemade chocolate cake recipe is easy to make and quick to bake! With a prep time of only 20 minutes, you can whip up this cake in a flash and bake it within half an hour. Share this cake with family, friends, and neighbors alike and watch their eyes grow wide bite after tasty bite.
- 2 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup oil
- 2 eggs
- 2 tsp vanilla
- 1 cup boiling water
- 1/2 cup butter softened
- 1/2 cup cocoa powder
- 4 cups powdered sugar
- 1 tsp vanilla
- 1 pinch salt
- 6-8 Tbs milk
- Grease two 9" round cake pans with non-stick spray, then line them with parchment paper.
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cocoa.
- Whisk together the milk, eggs, oil, and vanilla in a bowl.
- Combine the flour mixture with the eggs mixture, whisk until smooth and lump-free.
- Evenly divide the batter between the two cake pans. Bake for 30-35 minutes or until a toothpick to the center comes out clean.
- Cool the cake for 10 minutes in the pan, then invert it onto a cooling rack to cool completely.
- Place one of the cakes on a stand, then spread a cup of frosting on the top, place the second cake on the frosted layer and cover the top and side with the remainder of the frosting.
To make the Frosting.
- In a large bowl, beat all the frosting ingredients until smooth.
- Use the milk to thin the mixture until it is spreadable.