# The Easiest Chocolate Cake Of All Time

This recipe skips the typical fuss and stress around baking a cake, resulting in a simplified cake base with perfectly rich chocolate frosting.

- Total time: 6 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 2 cups all-purpose flour
- 300 grams all-purpose flour
- 0.75 cups cocoa powder
- 80 grams cocoa powder
- 2 teaspoons baking powder
- 10 grams baking powder
- 0.75 teaspoons baking soda
- 3 grams baking soda
- 1.5 teaspoons fine sea salt
- 7 grams fine sea salt
- 1 cup granulated white sugar
- 220 grams granulated white sugar
- 0.75 cups brown sugar
- 150 grams brown sugar
- 2 egg yolks
- 0.5 cups neutral-tasting oil
- 120 milliliters neutral-tasting oil
- 1 tablespoon vanilla extract
- 12 grams vanilla extract
- 2 large eggs
- 1.75 cups whole milk
- 415 milliliters whole milk
- 4 cups powdered sugar
- 500 grams powdered sugar
- 0.5 cups cocoa powder
- 55 grams cocoa powder
- 1 pinch sea salt
- 0.5 cups unsalted butter
- 110 grams unsalted butter
- 0.25 cups whole milk
- 0.5 cups whole milk
- 1 dark chocolate

## Instructions

1. Prepare two 9-inch springform cake pans: unlock them, cut out parchment paper to fit the bottom, grease the bottom and parchment paper, and grease the walls.
2. Sift together 2 cups (300 grams) of all-purpose flour, ¾ cup (80 grams) of cocoa powder, 2 teaspoons (10 grams) of baking powder, ¾ teaspoon (3 grams) of baking soda, 1 ½ teaspoons (7 grams) of fine sea salt, and 1 cup (220 grams) of granulated white sugar.
3. Add ¾ cup (150 grams) of brown sugar and whisk until thoroughly combined.
4. In a separate bowl, whisk together 2 egg yolks and slowly drizzle in ½ cup (120 milliliters) of neutral-tasting oil while whisking, until emulsified.
5. Add 1 tablespoon (12 grams) of vanilla extract and continue to drizzle in the oil until all of it is added.
6. Add 2 large eggs and whisk together.
7. Pour the custard-like mixture into the dry mix and fold until combined; it will get dry, clumpy, and crumbly.
8. Heat 1 ¾ cups (415 milliliters) of whole milk until it begins to simmer, but do not boil it.
9. Remove from heat and whisk into the crumbly mixture until smooth.
10. Evenly split the batter between the two prepared cake pans and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the cake pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
12. Mix together 4 cups (500 grams) of powdered sugar, ½ cup (55 grams) of cocoa powder, and a generous pinch of sea salt.
13. Beat ½ cup (110 grams) of softened unsalted butter until creamy.
14. Beat in the powdered sugar mixture in batches until thoroughly combined, then thin out with whole milk (¼ cup to ½ cup).
15. Frost the cakes: place one cake layer on a cake stand or cutting board, add about a cup of frosting to the center, spread evenly, add the next cake layer on top, smush down, and spread the remaining frosting on top and sides to seal the edges.
16. Garnish with freshly grated dark chocolate.
17. Let set for at least a couple of hours or overnight before slicing and serving.  You can also cut and serve immediately.

## Equipment

- 9-inch cake pans
- parchment paper
- whisk
- stand mixer or electric beaters

## Source

- Original video: https://youtu.be/wfPt0r0Nl5o?si=KW6nF7JtnbgZjzZo
- Recipe page: https://www.cliprecipe.com/recipe/7ab46a9e-1e97-47ab-bebb-05768ff2d17d
- Extracted: 2025-04-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt