Classic Chocolate Cake

Ingredients for Chocolate Cake:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt

Wet Ingredients:

• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

Ingredients for Chocolate Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• A pinch of salt (optional)

Instructions:

Chocolate Cake Preparation:

1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually pour in the boiling water, mixing continuously until the batter is smooth. It will be thin.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Chocolate Frosting Preparation:

1. In a large bowl, beat softened butter until creamy.
2. Add cocoa powder and powdered sugar, mixing at low speed until combined.
3. Gradually add milk and vanilla extract, continuing to beat until smooth. Adjust consistency with more milk if needed.
4. Optionally, add a pinch of salt and mix until incorporated.

Cake Assembly:

1. Once the cakes are completely cooled, spread a layer of chocolate frosting on top of one cake layer.
2. Place the second cake layer on top and frost the entire cake with the remaining chocolate frosting.
3. Decorate the cake with chocolate shavings, sprinkles, or other decorations if desired.
4. Slice and enjoy your delicious homemade chocolate cake!

Storage: Store the chocolate cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to three months. Allow the cake to come to room temperature before serving.