Classic Chocolate Cake
A light, moist, and deeply chocolatey two-layer cake that's perfect for any chocolate lover. Easy one-bowl recipe with a fluffy buttercream frosting.
Equipment
Ingredients
Cake Batter
all-purpose flour
130 g
unsweetened cocoa powder
40 g
baking powder
4 g
baking soda
1 g
salt
1 g
organic cane sugar
150 g
large egg
1 piece
full fat milk
120 ml
coconut oil
60 ml
vanilla extract
5 ml
boiling water
120 ml
Buttercream Frosting
unsalted butter (softened)
115 g
confectioners' sugar
200 g
unsweetened cocoa powder
30 g
full fat milk
30 ml
vanilla extract
5 ml
Instructions
Preheat oven
Preheat the oven to 175°C for at least 15 minutes. Grease and line 2 - 6 inch cake pans or grease and dust with flour or cocoa.
Sift dry ingredients
Place a sieve over a mixing bowl. Add flour, cocoa powder, baking powder, baking soda and salt. Sift them all together.
Add sugar
Add sugar to the dry ingredients and mix everything very well until uniform. Make a well in the center.
Heat water
Heat 120 ml water in a pot until boiling. Meanwhile, add milk, egg, coconut oil and vanilla to the dry ingredients.
Whisk wet ingredients
Whisk the wet ingredients first, then whisk together wet and dry ingredients just until combined. Do not over mix.
Add hot water
Quickly pour the boiling water into the batter. Immediately whisk just until the water is absorbed and the batter looks uniform. Batter will be very runny.
Fill cake pans
Pour batter into prepared pans. Tap the pans on the counter 2 to 3 times to release air bubbles.
Bake the cake
Bake for 28 to 30 minutes or until a tester comes out clean. Cool the pans on a wire rack for 10 minutes.
Cool the cake
Invert the cakes onto a cooling rack and cool completely before frosting.
Make buttercream frosting
Beat softened butter until creamy. Gradually add confectioners' sugar and cocoa powder. Add milk and vanilla extract. Beat until light and fluffy.
Assemble and frost cake
Spread a tsp of frosting in the center of the cake board. Place cake on it. Spread frosting between layers and over the entire cake. Decorate with chocolate chips and sprinkles if desired.
Storage
Store in airtight container. Freeze unfrosted layers wrapped in plastic wrap for up to 2 months.
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