Chocolate Cake: A Recipe for All Occasions

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There’s something undeniably magical about a classic chocolate cake. It’s the quintessential dessert that stands the test of time and taste; a cake that evokes nostalgia celebrates joy, and comforts the soul. Whether it’s for a birthday, an anniversary, or a simple Tuesday night, a slice of rich, moist chocolate cake never disappoints.

This recipe for Classic Chocolate Cake is crafted to capture the essence of what a chocolate cake should be: deeply flavorful, tender, and enveloped in a luscious layer of chocolate frosting. It’s a no-fail showstopper that’s sure to be the highlight of any meal.

Ingredients:

For the Cake:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 and 3/4 cups (350g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water

For the Chocolate Frosting:

  • 1 cup (225g) butter, softened to room temperature
  • 3 and 1/2 cups (440g) confectioners’ sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons (60ml) heavy cream or milk

Instructions:

Preparing the Cake Batter:

  1. Preheat your oven to 350°F (177°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later on.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes.
  4. Incorporate Boiling Water: Stir in the boiling water (the batter will be thin, but this is correct). It allows the cocoa to “bloom” and gives a deeper chocolate flavor.
  5. 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.
  6. Cool: Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Chocolate Frosting:

  1. Beat the Butter: In a medium bowl, beat the softened butter until creamy.
  2. Sift and Mix: Sift in the confectioners’ sugar and cocoa powder to avoid lumps. Add the salt, vanilla extract, and heavy cream. Beat until combined.
  3. Adjust Consistency: If the frosting is too thick, add more cream. If it’s too thin, add more powdered sugar, until it reaches a spreadable consistency.

Assembling the Cake:

  1. Layer and Frost: Place one cake layer on your serving plate. Spread frosting evenly over the top. Add the second layer and apply frosting to the top and sides of the cake.
  2. Decorate: For a simple and elegant finish, smooth the frosting with a knife or get creative with piping techniques.

Conclusion

The allure of a classic chocolate cake lies in its simplicity and the richness of its flavor. It’s a dessert that pleases all palates and elevates any celebration or everyday meal into something special. This Classic Chocolate Cake recipe ensures a perfect result that’s just as much a joy to make as it is to eat. Each bite is a taste of chocolatey perfection, making it clear why this cake remains a beloved classic. Slice into this timeless treat and revel in the universal language of chocolate.

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