When I think about the ultimate comfort food that brings family together, my mind immediately goes to my Chocolate Cake with Chocolate Frosting. There’s something magical about the rich aroma of chocolate mingling with the warm air in the kitchen, instantly drawing everyone in like a magnet. This cake has been a staple at every family birthday, celebration, and sometimes just a regular Sunday dinner when we all need a little extra sweetness in our lives. I remember the first time I baked this cake; the kids were still little, and their eyes lit up with pure joy at the sight of it. It’s these moments that make cooking such a special experience for me—seeing the smiles it brings and the conversations it sparks around the table.
Why You’ll Love This Recipe
- Ultimate Comfort Food: This cake is the epitome of comfort. Its rich, moist texture and decadent frosting make it the perfect treat for any occasion.
- Family-Friendly: It’s a hit with both kids and adults. Whether it’s a birthday party or a cozy family dinner, everyone will be asking for seconds.
- Easy to Make: You don’t need a culinary degree to whip up this cake. The instructions are straightforward, making it accessible for beginner bakers.
- Accessible Ingredients: With ingredients you likely already have at home, there’s no need for a special trip to the grocery store.
- Versatile: You can bake it as a classic round cake, a 9×13-inch sheet cake, or even cupcakes. It fits any event you have in mind.
The Recipe
Ingredients
For the Chocolate Cake – 2 cups granulated sugar (400 grams) – 1¾ cup all-purpose flour (210 grams) – ¾ cup unsweetened cocoa powder (63 grams) – 1½ teaspoons baking powder (6 grams) – 1½ teaspoons baking soda (9 grams) – 2 teaspoons kosher salt (6 grams) – 2 large eggs (100 grams) – 1 cup buttermilk (227 grams) – ½ cup vegetable oil (100 grams) – 2 teaspoons pure vanilla extract (8 grams) – 1 cup boiling water or freshly brewed strong hot coffee (227 grams)
For the Chocolate Frosting (makes 5 cups) – 1½ cups granulated sugar (300 grams) – ¼ cup all-purpose flour (30 grams) – 3 tablespoons cornstarch (21 grams) – 1 teaspoon kosher salt – 5 tablespoons Dutch-processed or regular cocoa powder (26 grams) – 1½ cups milk – 1½ cups unsalted butter (339 grams), room temperature (3 sticks) – 2 teaspoons pure vanilla extract (8 grams) – 3¾ ounces semisweet chocolate (106 grams), melted and cooled
Instructions
For the Chocolate Cake
Preheat and Prepare: Adjust the oven rack to the middle position and preheat to 350°F. Spray two 8-inch round cake pans with baking spray and set aside.
Mix Dry Ingredients: In a stand mixer bowl with the paddle attachment, combine sugar, flour, cocoa, baking powder, baking soda, and salt on low speed for 30 seconds.
Add Wet Ingredients: Add eggs, buttermilk, oil, and vanilla. Increase speed to medium and beat for 2 minutes.
Incorporate Liquid: Reduce speed to low, slowly add boiling water, and stir for 1 minute.
Bake: Pour batter evenly between prepared pans. Bake for 25-35 minutes or until a toothpick comes out clean.
Cool: Cool cakes in pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
For the Chocolate Frosting
Cook Base: In a medium saucepan over medium heat, whisk sugar, flour, cornstarch, salt, and cocoa. Slowly add milk while whisking.
Thicken Mixture: Cook, whisking constantly until thick, about 4-8 minutes. Transfer to a wide bowl, cover with plastic wrap, and cool completely for about 2 hours.
Beat Butter: In a stand mixer, beat butter on medium-high speed until fluffy, about 5 minutes.
Combine Mixtures: Reduce speed to medium, add cooled chocolate mixture and vanilla, and beat until incorporated. Increase speed to medium-high, beat until frosting is light and fluffy.
Add Chocolate: Add melted chocolate, beat until incorporated.
Frost Cake: Frost the cooled cake and serve.
Kitchen Tools You’ll Need
- Stand mixer with paddle attachment
- Two 8-inch round cake pans
- Medium saucepan
- Whisk
- Cooling rack
- Mixing bowls
- Baking spray
The Benefits of Each Ingredient
- Sugar: Sweetens and tenderizes the cake.
- Flour: Provides structure.
- Cocoa Powder: Adds rich chocolate flavor.
- Baking Powder/Soda: Leavens the cake for a light texture.
- Buttermilk: Adds moisture and tang.
- Vegetable Oil: Keeps the cake moist.
- Vanilla Extract: Enhances the chocolate flavors.
- Eggs: Bind ingredients and add richness.
- Coffee/Water: Intensifies the chocolate flavor.
What to Serve With This Dish
This Chocolate Cake with Chocolate Frosting pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of freshness, add some fresh berries on the side. It’s also delightful with a warm cup of coffee or a glass of cold milk.
Storage & Leftover Tips
Store any leftovers in an airtight container. At room temperature, it lasts up to 3 days. In the refrigerator, it stays fresh for up to 5 days, and in the freezer, you can keep it for up to 3 months. Just ensure the cake is well wrapped to prevent freezer burn.
As you embark on this baking adventure, remember that cooking is all about love and sharing. This Chocolate Cake with Chocolate Frosting is more than just a dessert; it’s a way to create lasting memories with your family. Happy baking, and may your kitchen be filled with warmth and laughter each time you make this delightful treat.
Chocolate Cake with Chocolate Frosting
Ingredients
Equipment
Method
- Adjust oven rack to middle position and preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, stir the sugar, flour, cocoa, baking powder, baking soda, and salt together on low speed for 30 seconds.
- Add the eggs, buttermilk, oil and vanilla; increase speed to medium and beat for 2 minutes.
- Reduce speed to the lowest speed and slowly add the boiling water. Stir on low for 1 minute.
- Pour the batter evenly between the prepared cake pans and bake for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan on a cooling rack, then remove from the pans. Return the cakes to the cooling rack to completely cool.
- For the Chocolate Frosting: In a medium saucepan set over medium heat, whisk the sugar, flour, cornstarch, salt, and cocoa together.
- Slowly add the milk, while whisking briskly, and beat until smooth. Cook, whisking constantly until mixture boils.
- Reduce heat to medium-low, and continue cooking and whisking until mixture is very thick, about 4-8 minutes. Transfer the mixture to a wide bowl, and place plastic-wrap directly on the surface of the chocolate/milk mixture. Set aside to cool completely, about 2 hours.
- Once the chocolate/milk mixture has cooled, fit a stand mixer with the paddle attachment and add the butter to mixing bowl. Beat the butter on medium-high speed until lighter in color and fluffy, about 5 minutes.
- Reduce speed to medium speed and add the cooled chocolate/milk mixture and vanilla. Beat together until incorporated.
- Increase the speed to medium-high and beat until frosting is light and fluffy, about 3-5 minutes. Add the melted (and cooled) chocolate, and beat until melted chocolate is incorporated.
- Frost the cake with the completed chocolate frosting, cut into slices, and serve.