Ina Clara Chocolate Cake
Indulge in the decadent richness of the Ina Clara Chocolate Cake, a dessert that epitomizes chocolate perfection. This classic layer cake boasts an irresistibly moist crumb, achieved with a unique addition of boiling water to create a light yet tender texture. Layers of velvety chocolate sponge are generously coated in a creamy cocoa frosting made from real butter, powdered sugar, and a hint of vanilla for that perfect balance of sweetness. With just 20 minutes of prep time and simple pantry staples like all-purpose flour, unsweetened cocoa powder, and whole milk, this foolproof recipe is ideal for both special occasions and everyday cravings. Whether enjoyed as a showstopping centerpiece or a comforting slice with coffee, the Ina Clara Chocolate Cake is guaranteed to delight chocolate lovers of all ages. Perfect for birthdays, celebrations, or casual indulgence, this chocolate cake masterpiece will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter (for frosting)
- 3.5 cups powdered sugar (for frosting)
- 0.75 cup unsweetened cocoa powder (for frosting)
- 0.33 cup whole milk (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans or line them with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk until evenly mixed.
Add the eggs, whole milk, vegetable oil, and pure vanilla extract to the flour mixture. Beat on medium speed using an electric mixer for about 2 minutes until the batter is smooth.
Carefully stir in the boiling water. The batter will be thin—this is normal.
Divide the batter evenly between the prepared baking pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
To make the frosting, beat the unsalted butter using an electric mixer on medium speed until creamy. Gradually add the powdered sugar and unsweetened cocoa powder, mixing well after each addition.
Add the whole milk and pure vanilla extract to the frosting mixture. Continue beating until smooth and fluffy. Adjust the consistency with more milk if needed.
Once the cakes are completely cooled, place one layer on a serving plate. Spread an even layer of frosting over the top.
Place the second cake layer on top and frost the sides and top of the entire cake evenly.
Slice and serve, or store covered at room temperature for up to 2 days.
Nutrition Facts
Calories |
7941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.9 g | 473% | |
| Saturated Fat | 174.7 g | 874% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 5457 mg | 237% | |
| Total Carbohydrate | 1260.5 g | 458% | |
| Dietary Fiber | 142.2 g | 508% | |
| Total Sugars | 857.9 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 963 mg | 74% | |
| Iron | 59.9 mg | 333% | |
| Potassium | 6361 mg | 135% | |
*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.
