Decadent Two-Layer Chocolate Cake with Chocolate Buttercream Frosting
Two-Layer Chocolate Cake
Ingredients:
- 2 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water, the batter will be thin.
- Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in pans for 10 minutes. Then, transfer to wire racks to cool completely.
Chocolate Buttercream Frosting:
Ingredients:
- 1 and 1/2 cups unsalted butter, softened
- 3 and 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 4 tablespoons heavy cream or milk
Instructions:
- Cream Butter: In a mixing bowl, beat the butter until creamy.
- Add Dry Ingredients: Gradually add powdered sugar and cocoa powder. Mix on low speed until well combined.
- Mix in Vanilla and Cream: Add vanilla extract and heavy cream (or milk). Increase speed to medium-high and beat for an additional 2-3 minutes until smooth and creamy.
Assemble the Cake:
- Layer and Frost: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of chocolate buttercream on top. Place the second layer on top and cover the cake with the remaining frosting.
- Decorate (optional): Decorate with chocolate shavings, sprinkles, or fresh berries for an extra touch.
