The Most Amazing Chocolate Cake

Description:
Rich, moist, and indulgent, this is the ultimate chocolate cake that will satisfy any chocolate lover. With a soft, fudgy crumb and a decadent chocolate flavor, it’s topped with a velvety smooth chocolate frosting that elevates it to pure perfection. Perfect for birthdays, celebrations, or just because you want an incredible chocolate dessert!

Origin:
This chocolate cake is a classic recipe that draws inspiration from traditional American cakes, with a focus on intense chocolate flavor and a moist, tender crumb. The secret lies in the quality of cocoa powder and the technique of mixing wet and dry ingredients to create a smooth, rich batter.

Ingredients Quantity:

For the cake:
- All-purpose flour: 1 ¾ cups
- Unsweetened cocoa powder (preferably Dutch-processed): ¾ cup
- Baking powder: 1 ½ teaspoons
- Baking soda: 1 ½ teaspoons
- Salt: ½ teaspoon
- Sugar: 2 cups
- Eggs: 2 large
- Whole milk: 1 cup
- Vegetable oil: ½ cup
- Boiling water: 1 cup
- Vanilla extract: 2 teaspoons
- Sour cream or buttermilk: ½ cup (for extra moisture)
For the chocolate frosting:
- Unsalted butter (softened): 1 cup
- Powdered sugar: 4 cups
- Unsweetened cocoa powder: ½ cup
- Heavy cream: ¼ cup (more if needed)
- Vanilla extract: 2 teaspoons
- Salt: ½ teaspoon
- Semi-sweet chocolate (melted): 4 oz (about ½ cup)

Ingredients Optional:

Chocolate chips for garnish
Crushed nuts (walnuts or pecans) for topping
Espresso powder (to enhance the chocolate flavor): 1 teaspoon

Instruction:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Make the cake batter: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined.
Add the sour cream (or buttermilk) to the batter and mix until smooth. Gradually pour in the boiling water, stirring until the batter is thin and smooth (this is normal, as the batter should be very runny).
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the chocolate frosting: Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream, until you reach a smooth, spreadable consistency. Add the melted chocolate, vanilla extract, and salt, and mix until smooth and fluffy. If the frosting is too thick, add more heavy cream; if it’s too thin, add more powdered sugar.
Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake, smoothing the edges with a spatula.
Decorate with chocolate chips, nuts, or extra melted chocolate if desired.
Allow the cake to set for 30 minutes before serving to let the frosting firm up.

Tips of Success:

Use high-quality cocoa powder and chocolate for the richest flavor.
Don’t overmix the batter, as this can make the cake dense.
The boiling water helps to create a moist cake, so don’t skip that step!
Let the cakes cool completely before frosting to avoid melting the frosting.
You can make the cake a day ahead, as it actually gets more moist overnight.
For extra flavor, add a teaspoon of espresso powder to the cake batter to bring out the chocolate flavor even more.

Recommendation:
This cake pairs wonderfully with a scoop of vanilla ice cream, a cup of coffee, or a glass of milk. It’s a perfect dessert for birthdays, holidays, or any occasion where you want to impress your guests.

Nutrition (per slice, approx.):