Are you looking for a simple yet delicious chocolate cake recipe that doesn’t require coffee or buttermilk? Look no further! This easy-to-follow recipe by Kristyn Merkley delivers a moist and decadent chocolate cake topped with homemade chocolate frosting. Perfect for any occasion, this cake is sure to satisfy your chocolate cravings without the need for special ingredients like coffee or buttermilk.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting:
- ½ cup (1 stick) butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup half and half (or milk)
- 1 teaspoon vanilla extract
Step-By-Step Instructions:
- Preparation:
- Preheat your oven to 350°F (175°C). Prepare your baking pans by greasing and flouring two 9-inch round cake pans. This helps ensure your cakes release easily after baking and maintain their shape.
- Mix Dry Ingredients:
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a whisk to thoroughly mix the dry ingredients together.
- Combine Wet Ingredients:
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients in the large bowl. Beat the mixture on medium speed until everything is well combined.
- Add Boiling Water:
- Carefully stir the boiling water into the batter until well incorporated. It’s normal for the batter to become thin at this stage.
- Bake:
- Pour the batter evenly into the prepared pans. Bake in the preheated Bake in the oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool and Frost:
- Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Meanwhile, prepare the frosting. In a medium bowl, whip the butter until it becomes creamy.
- Gradually add cocoa powder and powdered sugar, alternating with half and half and vanilla extract. Beat until smooth and spreadable.
- Assemble:
- Once the cakes have cooled completely, spread frosting on the top of one cake layer. Place the second cake layer on top and frost the entire cake.
Directions:
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You You can also freeze the cake layers without frosting for up to 3 months.
- 3.5
Nutrition Facts:
- Serving Size: 1 slice (1/12 of cake
- Calories: Approximately 450 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 380mg
- Total Carbohydrates: 73g
- Dietary Fiber: 3g
- Sugars: 54g
- Protein: 5g
Reviews:
- “Loved this cake! It turned out so moist and rich. My family couldn’t get enough of it!” – Sarah M.
- “This recipe is so easy to follow and the cake came out perfect. Definitely a keeper!” – John D.
- “I make this cake for every birthday and everyone loves it. The frosting is heavenly!” – Emily R.
Community Tips and Praise:
- Many reviewers noted that despite the thin batter after adding boiling water, the cake turned out incredibly moist.
- Some users recommend adding chocolate chips to the batter for an extra chocolatey experience.
- Others have successfully substituted different types of milk, like almond milk or soy milk, with great results.
