Chocolatier Classic Chocolate Cake and Creamy Chocolate Frosting
Indulge in the ultimate chocolate lover's dream with this Chocolatier Classic Chocolate Cake topped with Creamy Chocolate Frosting. This recipe features two ultra-moist layers of rich chocolate cake, made with a blend of unsweetened cocoa powder, boiling water for added moisture, and just the right balance of leavening agents. The silky, homemade frosting combines creamy butter, sifted powdered sugar, a double dose of cocoa powder, and a splash of heavy cream for a luscious finish that spreads like a dream. Perfect for birthdays, celebrations, or indulgent dessert cravings, this easy-to-follow recipe promises bakery-quality results from your own kitchen. Ready in under an hour, it serves 12 and is guaranteed to be a crowd-pleaser with its decadent flavor and stunning presentation.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoons Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Unsalted butter (softened)
- 3 cups Powdered sugar (sifted)
- 0.75 cup Unsweetened cocoa powder (for frosting)
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and well combined.
Gradually stir in the boiling water. The batter will be thin; this ensures a moist cake.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting by beating the softened butter in a large bowl until creamy and smooth.
Add the sifted powdered sugar and cocoa powder to the butter. Beat on low speed until fully incorporated.
Gradually add the heavy cream and vanilla extract, beating on high speed until the frosting is light and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate and spread an even layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake as desired.
Serve and enjoy your Chocolatier Classic Chocolate Cake!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 65.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
