Serves 1
Directions
- 1Set your oven to 350 degrees Fahrenheit.
- 2Prepare two 9-inch baking pans by spraying them with baking spray or butter, and lining with parchment paper.
- 3Add 2 cups (240 grams) of all-purpose flour, 2 cups (400 grams) of granulated sugar, 0.5 cup (50 grams) of natural cocoa powder, 1.5 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 0.5 teaspoon of kosher salt to a large bowl.
- 4Sift the dry ingredients to remove any clumps, especially from the cocoa powder.
- 5Whisk the sifted dry ingredients together until nicely distributed.
- 6In a separate medium bowl, add 0.5 cup of vegetable oil, 1 cup (240 ml) of whole milk, and 1 tablespoon of vanilla extract.
- 7Add two large, room-temperature eggs to the wet ingredients and whisk until smooth.
- 8Pour the wet mixture into the dry mixture and whisk until almost combined, leaving a few streaks of flour.
- 9Gradually whisk in 1 cup of boiling water (or hot coffee) into the batter until it is super runny and combined.
- 10Divide the batter evenly between the two prepared 9-inch pans, using a scale or toothpick to ensure equal amounts.
- 11Bake the cakes at 350 degrees Fahrenheit for about 35 minutes, or until a skewer inserted into the middle comes out clean.
- 12Allow the cake layers to cool completely.
- 13While the cakes cool, prepare the chocolate buttercream by creaming 3 sticks (1.5 cups or 338 grams) of room-temperature unsalted butter in a stand mixer with a paddle attachment (or a hand mixer) on medium for about 30 seconds until silky smooth.
- 14Sift 0.25 cup (25 grams) of Dutch processed cocoa powder (or natural cocoa powder) to remove any lumps.
- 15Add the sifted cocoa powder to the creamed butter and mix on low until incorporated, then scrape down the bowl.
- 16Add a generous 0.25 teaspoon of kosher salt to the buttercream and mix.
- 17Gradually add 6 cups (680 grams) of sifted powdered sugar, one to two cups at a time, mixing on low speed and alternating with tablespoons of milk or cream (or other preferred liquid).
- 18Continue adding powdered sugar and liquid, scraping down the bowl and beater frequently to ensure even mixing.
- 19Once all sugar is incorporated, add 1 teaspoon of vanilla extract and the remaining milk or cream (up to a full 0.25 cup) to make the buttercream a little slack.
- 20Mix the buttercream on medium for one minute until it is light and fluffy.
- 21Invert one cooled cake layer onto a cake plate and remove the parchment paper.
- 22Spread about 1 cup of frosting evenly on top of the first cake layer, extending to the sides.
- 23Place the second cake layer on top.
- 24Cover the entire cake with the remaining frosting, smoothing it out and working it down the sides.
- 25Decorate the cake as desired with swoops, sprinkles, chocolate chips, chopped chocolate, or cocoa nibs.
- 26Slice and enjoy the chocolate cake.
Ingredients
- 2 cups all-purpose flour
- 240 grams all-purpose flour
- 2 cups granulated sugar
- 400 grams granulated sugar
- 0.5 cup cocoa powder
- 50 grams cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon kosher salt
- 1 cup boiling water
- 1 cup hot coffee
- 0.5 cup veggie oil
- 1 cup whole milk
- 240 mils whole milk
- 1 tablespoon vanilla extract
- 2 large eggs
- 3 sticks unsalted butter at room temperature
- 1.5 cups unsalted butter at room temperature
- 338 grams unsalted butter at room temperature
- 6 cups sifted powdered sugar
- 680 grams sifted powdered sugar
- 0.25 cup Dutch processed cocoa powder (or natural cocoa powder)
- 25 grams Dutch processed cocoa powder (or natural cocoa powder)
- 0.25 teaspoon kosher salt
- 0.25 cup milk or cream
- 1 teaspoon vanilla
Equipment
oven9-inch baking pansparchment paperlarge bowlscalewhiskkettlemedium bowlstand mixer with paddle attachmenthand mixersiftercake platetoothpickskewer
Tips
- Do not add too much flour; use a scale or fluff and sprinkle flour into a measuring cup, then level it off to avoid a dry, bready cake.
- Reducing sugar will make the cake harder and breadier, losing its soft consistency.
- Natural cocoa powder is slightly acidic and will react with baking powder and soda for a puffier cake.
- Always add salt to desserts for balance to enhance flavors.
- Sifting dry ingredients, especially cocoa powder, prevents lumps and ensures even distribution of leavening agents.
- Vegetable oil keeps the cake pillowy soft, even from the fridge, unlike butter which hardens when cold.
- For a more intense chocolate flavor, use hot coffee instead of boiling water in the batter.
- Add room temperature eggs to the wet mixture.
- The cake batter will be runny, which indicates a magical, delicious batter similar to devil's food cake.
- Divide the cake batter evenly into pans for uniform layers; use a scale or a toothpick as a depth meter.
- Room temperature unsalted butter for buttercream should be soft enough to press a finger into easily.
- Use Dutch processed cocoa powder for a darker, richer chocolate buttercream color.
- Scrape down the bowl and beater frequently when making frosting to ensure all ingredients are evenly mixed.
- Adjust the buttercream recipe by substituting some butter for cream cheese or sour cream, and adding spices like cinnamon or cayenne for variations.
- Adding salt to the buttercream makes the chocolate flavor pop; espresso powder can also amplify chocolate.
- Incorporate powdered sugar gradually into the buttercream on low speed to avoid a mess.
- Alternate powdered sugar with milk or cream (or other liquids like brandy, dark rum, whiskey, or coffee) to achieve desired consistency.
- Make chocolate buttercream a little more slack than desired, as cocoa powder absorbs liquid and sets up quickly.
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