Really Good Chocolate Layer Cake
Indulge in the decadence of this "Really Good Chocolate Layer Cake," a show-stopping dessert that perfectly balances rich chocolate flavor with irresistible lightness. This moist, tender cake features layers infused with deep cocoa and a touch of vanilla, while the creamy chocolate buttercream frosting takes it to the next level of indulgence. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and boiling water, this recipe achieves its signature moist texture and bold flavor effortlessly. The preparation is straightforward, making it ideal for both special occasions and casual celebrations. Ready in just under an hour, this chocolate cake brings comfort and elegance to your table, serving up to 12 guests with every slice a testament to pure chocolate bliss. Decorate with chocolate shavings or fresh fruit for a personalized touch, and savor a dessert that truly lives up to its name!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk or buttermilk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cups boiling water
- 1 cup unsalted butter
- 3.5 cups powdered sugar
- 0.75 cups unsweetened cocoa powder (for frosting)
- 0.5 cups heavy cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk or buttermilk, oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and all the ingredients are incorporated.
Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to remove air bubbles.
Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, make the frosting. In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy, about 2 minutes.
Add the powdered sugar and cocoa powder to the butter, mixing on low speed until fully combined. Gradually add the heavy cream and vanilla extract, beating until the frosting is light and fluffy.
Once the cakes are completely cool, place one layer on a cake plate or stand. Spread about a third of the frosting on top, smoothing it evenly with a spatula.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Decorate the cake as desired (e.g., with chocolate shavings, sprinkles, or fruit) and serve. Enjoy your Really Good Chocolate Layer Cake!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 69.1 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 323 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.
