Decadent Chocolate Cake Recipe

Introduction

This decadent chocolate cake is rich, moist, and perfect for any celebration or a special treat. With a deep chocolate flavor and a creamy cocoa frosting, it’s sure to satisfy any chocolate lover’s cravings.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs (room temperature)
• 1 cup whole milk (or buttermilk)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• For the Frosting:
  • 1 cup unsalted butter (room temperature)
  • ¾ cup unsweetened cocoa powder
  • 3 cups powdered sugar (sifted)
  • ¼ cup milk or cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two round baking pans.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Step 4: Combine the wet and dry ingredients; stir until just blended—do not overmix.
5. Step 5: Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Cool the cakes in the pans for about ten minutes before removing them to wire racks. Once completely cool, prepare the frosting and frost the cake as desired.

Tips & Variations

• For an extra moist cake, substitute buttermilk for whole milk.
• To enhance the chocolate flavor, add 1 teaspoon of espresso powder to the dry ingredients.
• Use room temperature ingredients to ensure a smooth batter and even baking.
• Try adding a layer of raspberry jam between the cake layers for a fruity twist.

Storage

Store the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let the cake come to room temperature before serving for the best flavor. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute vegetable oil with canola or melted coconut oil for a slightly different flavor, but avoid using strongly flavored oils to keep the chocolate taste balanced.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If wet batter sticks to it, bake for a few more minutes and test again.

Decadent Chocolate Cake Recipe

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★★★★★

4.7 from 129 reviews

A rich and moist decadent chocolate cake made with a blend of cocoa powder and all-purpose flour, paired with a creamy cocoa butter frosting. Perfectly balanced with sweet and slightly tangy flavors, this classic cake is ideal for celebrations or any chocolate craving.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs (room temperature)
• 1 cup whole milk (or buttermilk)
• ½ cup vegetable oil
• 2 tsp vanilla extract

For the Frosting:

• 1 cup unsalted butter (room temperature)
• ¾ cup unsweetened cocoa powder
• 3 cups powdered sugar (sifted)
• ¼ cup milk or cream

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round baking pans to ensure the cake doesn’t stick and bakes evenly.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This ensures all dry ingredients are evenly combined for a uniform batter.
3. Combine Wet Ingredients: In a separate bowl, mix the eggs, whole milk (or buttermilk), vegetable oil, and vanilla extract until the mixture is smooth and well incorporated.
4. Blend Wet and Dry: Add the wet ingredients into the dry ingredients and stir gently until just blended. Avoid overmixing to keep the cake tender and moist.
5. Pour and Bake: Evenly divide the batter between the prepared pans. Bake in the oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
6. Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then remove them to wire racks to cool completely. This prevents sogginess and prepares them for frosting.
7. Prepare Frosting: To make the frosting, beat the unsalted butter until creamy. Gradually add the cocoa powder and powdered sugar alternately with the milk or cream, beating until the frosting is smooth and fluffy.
8. Frost the Cake: Once the cakes are completely cooled, frost as desired. Spread an even layer on one cake layer, stack the second over it, and cover the top and sides with frosting for a decadent finish.

Notes

• Room temperature eggs and butter help achieve a smoother batter and frosting consistency.
• Use buttermilk instead of whole milk for a slightly tangier and more tender cake texture.
• Make sure not to overmix the batter to avoid a dense cake.
• Sift the powdered sugar for frosting to prevent lumps and ensure smooth texture.
• This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• Allow refrigerated cake to come to room temperature before serving for the best flavor and texture.

Keywords: chocolate cake, decadent chocolate cake, homemade chocolate cake, chocolate frosting, baking, classic dessert