Moist Chocolate Cake with Chocolate Butter Cream Frosting

I haven't had a piece of chocolate cake in years which is funny because it is one of my favourites! When I used to make cake I would buy a box and canned icing and say I made it but now I want to bake things from scratch and it is so easy to made and doesn't take long. To me the love I put in food is reflected in the taste.

Prep Time

20 Minutes

Bake Time

30 Minutes

Total Time

50 Minutes

Ingredients & Tools

Stand Mixer

Silicon Spatula

Round Cake Pan or Slab Cake Dish

Cake

2 Cups All Purpose Flour

2 Cups Sugar

3/4 Cup Cocoa Powder

2 tsp Baking Powder

1 1/2 tsp Baking Soda

1 tsp Salt

1 Cup Milk

1/2 Cup Oil

2 Eggs

2 tsp Vanilla

1 Cup Boiling Water

Icing

1/2 cup Unsalted Butter Softened

1/2 Cup Cocoa Powder

4 Cups Powdered Sugar

1 tsp Vanilla

1 Pinch Salt

8 Tbsp Milk

Instructions

Cake

• Line the round pan (or pans if you are layering the cake) with parchment paper or spray with non-stick spray. Preheat oven to 350°.

• Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

• Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.

• Divide batter evenly in the pan (or between the two pans). Bake at 350° for 30-35 minutes or till toothpick inserted in the centre comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.

• Cool completely. Place one cake on a cake stand or serving tray. Spread about a cup of frosting on the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and let sit overnight.

Frosting

• For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.

I hope you enjoy this moist chocolate cake and serve it at your next function. Enjoy!

Happy Hygge!