🍫 Ingredients

For the Chocolate Cake:

  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) hot water or hot coffee (coffee enhances chocolate flavor)

🧁 Optional Chocolate Buttercream Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 2½ cups (300g) powdered sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 2–3 tbsp milk or cream
  • 1 tsp vanilla extract
  • Pinch of salt

🔪 Instructions

1. Prep the Oven & Pans

  • Preheat oven to 175°C (350°F).
  • Grease and line two 8-inch (or 9-inch) round cake pans with parchment paper.

2. Make the Cake Batter

  1. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  2. Add eggs, milk, oil, and vanilla. Beat on medium speed until smooth.
  3. Carefully pour in the hot water (or coffee). Mix slowly – the batter will be thin, and that’s normal!

3. Bake

  1. Divide the batter evenly between the pans.
  2. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  3. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

🍫 Make the Chocolate Frosting

  1. Beat the butter until creamy (about 2–3 minutes).
  2. Sift in powdered sugar and cocoa powder. Beat until combined.
  3. Add milk, vanilla, and salt. Beat for 3–5 minutes until light and fluffy.
  4. Adjust consistency with more milk (if too thick) or sugar (if too thin).

🎂 Assemble the Cake

  1. Level the cooled cake layers if needed.
  2. Spread a layer of frosting on the first cake.
  3. Place the second cake on top and frost the top and sides.
  4. Decorate with chocolate shavings, sprinkles, or fruit if desired.