The Best Chocolate Cake

nibbleboard.com/recipes/chocolate-cake-recipe

Prep:15 min

Cook:30 min

Total:45 min

Servings:16

Ingredients

2 cups all-purpose flour (spoon and level)
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon espresso powder (optional but recommended) (optional)
1 cup milk (or buttermilk)
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract

Chocolate Buttercream Frosting

1 1/4 cups (2.5 sticks) unsalted butter, softened
3 1/2 cups powdered sugar, sifted
3/4 cup unsweetened cocoa powder
3-5 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper rounds, then grease the parchment.
Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder in a large bowl until evenly combined.
Add the milk, vegetable oil, eggs, and vanilla extract. Whisk on medium speed (or vigorously by hand) until smooth and well combined, about 1 minute.
Pour in the boiling water and stir until fully incorporated. The batter will be very thin — that's exactly right.
Divide batter evenly between the two prepared pans. Tap pans gently on the counter to release large air bubbles.
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Cool cakes in pans on a wire rack for 10 minutes, then invert onto the rack and cool completely.
Make the frosting: beat softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
Add the sifted powdered sugar, cocoa powder, 3 tablespoons heavy cream, salt, and vanilla. Beat on low until combined, then increase to medium-high and beat until fluffy, about 2 minutes. Add more cream 1 tablespoon at a time if needed for spreadable consistency.
Level cake layers with a serrated knife if domed. Place one layer on a serving plate, spread about 1 cup of frosting on top.
Place the second layer on top. Frost the top and sides with remaining frosting, using an offset spatula to create swirls.
Refrigerate uncovered for 30-60 minutes to set before slicing.

Nutrition per Serving

717Calories

9gProtein

120gCarbs

29gFat

Chef Tips

I've found that espresso powder doesn't make the cake taste like coffee — it deepens the chocolate flavor dramatically. After trying it both ways, I always add it now.
Use room temperature eggs and milk for a smoother batter. I pull them out while the oven preheats and that's usually enough time.
The boiling water is the secret to this cake's insane moistness. Don't skip it, even though the batter looks too thin. It bakes up perfectly.
You can substitute buttermilk for the regular milk for an even more tender crumb with a slightly tangy flavor.
This cake keeps beautifully for up to 5 days covered in the fridge. Honestly, it tastes even better on day two after the frosting has had time to meld with the cake.

Storage

Cover tightly with plastic wrap or store in a cake carrier in the refrigerator for up to 5 days. Bring to room temperature 30 minutes before serving for the best texture.