Decadent Chocolate Cake with Chocolate Buttercream

Ingredients

• 2 cups All-purpose flour (240 g; spoon into measuring cup and level, do not scoop)
• 2 cups Granulated sugar (400 g; fine white sugar)
• 0.5 cup Natural cocoa powder (50 g; can substitute Dutch‑processed for darker color)
• 1.5 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 0.5 teaspoons Kosher salt
• 0.5 cup Vegetable oil (120 ml; keeps cake pillowy)
• 1 cup Whole milk (240 ml; room temperature)
• 1 tablespoon Vanilla extract
• 2 Large eggs (Room temperature)
• 1 cup Boiling water (240 ml; freshly boiled)
• 1.5 cups Unsalted butter (338 g; room temperature)
• 6 cups Powdered (confectioners) sugar (680 g; sifted)
• 0.25 cup Dutch‑processed cocoa powder (25 g; for dark color)
• 0.25 teaspoon Kosher salt (for frosting)
• 1 teaspoon Vanilla extract (for frosting)
• 0.25 cup Milk (or cream) for frosting (60 ml; can use heavy cream or sour cream for richer texture)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Cake Pans

   Spray two 9‑inch round pans with cooking spray or butter, then line the bottoms with parchment paper.

   Time: PT2M

3. Measure & Sift Dry Ingredients

   Weigh 240 g (2 cups) flour, 400 g (2 cups) sugar, 50 g (½ cup) natural cocoa powder, 1½ tsp baking powder, 1½ tsp baking soda, and ½ tsp kosher salt. Sift everything together into the large bowl.

   Time: PT5M

4. Whisk Dry Ingredients

   Using a whisk, stir the sifted dry mixture until evenly combined.

   Time: PT2M

5. Boil Water

   Bring 1 cup (240 ml) of water to a rolling boil; set aside.

   Time: PT5M

6. Combine Wet Ingredients

   In the medium bowl, whisk together ½ cup vegetable oil, 1 cup whole milk, 1 Tbsp vanilla extract, and 2 room‑temperature eggs until smooth.

   Time: PT5M

7. Mix Wet & Dry

   Pour the wet mixture into the dry ingredients and whisk just until combined; a few flour streaks are fine.

   Time: PT5M

8. Add Boiling Water

   Slowly whisk in the boiling water until the batter is smooth and runny.

   Time: PT5M

9. Portion Batter

   Divide the batter evenly between the two prepared pans, aiming for about 700 g per pan. Use the kitchen scale for accuracy.

   Time: PT3M

10. Bake Cakes

    Place pans in the oven and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT35M

    Temperature: 350°F

11. Cool Layers

    Remove cakes from the oven, let them sit 5 minutes, then invert onto a cooling rack and cool completely before frosting.

    Time: PT30M

12. Cream Butter

    In the stand mixer fitted with the paddle, beat 1½ cups (338 g) unsalted butter on medium for about 30 seconds until silky.

    Time: PT1M

13. Incorporate Powdered Sugar

    Add the sifted 6 cups (680 g) powdered sugar a cup at a time, mixing on low after each addition.

    Time: PT5M

14. Add Flavor & Adjust Consistency

    Sift in ¼ cup (25 g) Dutch‑processed cocoa powder, ¼ tsp kosher salt, 1 tsp vanilla, and ¼ cup milk (or cream). Mix on low until fully incorporated, then increase to medium and beat 1 minute until light and fluffy.

    Time: PT6M

15. Frost the Cake

    Place the first cake layer on a plate, spread ~1 cup frosting evenly, top with second layer, then frost the top and sides. Smooth with an offset spatula; add sprinkles or chocolate shards if desired.

    Time: PT10M

Nutrition Facts

Calories

470

Protein

5 g

Carbohydrates

60 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Cake flour, Gluten‑free flour blend
• Instead of Granulated sugar: Coconut sugar, Caster sugar
• Instead of Natural cocoa powder: Dutch‑processed cocoa powder, Unsweetened chocolate (melted)
• Instead of Baking powder: Cream of tartar + baking soda
• Instead of Baking soda: Potassium bicarbonate
• Instead of Kosher salt: Sea salt
• Instead of Vegetable oil: Canola oil, Melted butter
• Instead of Whole milk: 2% milk, Almond milk
• Instead of Vanilla extract: Vanilla bean seeds, Almond extract
• Instead of Large eggs: Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Boiling water: Hot coffee for extra chocolate flavor
• Instead of Unsalted butter: Margarine, Butter + cream cheese
• Instead of Powdered (confectioners) sugar: Icing sugar
• Instead of Dutch‑processed cocoa powder: Natural cocoa powder
• Instead of Kosher salt (for frosting): Sea salt
• Instead of Vanilla extract (for frosting): Vanilla bean
• Instead of Milk (or cream) for frosting: Heavy cream, Sour cream

Equipment Needed

• Large mixing bowl (dry ingredients)
• Medium mixing bowl (wet ingredients)
• Whisk
• Sifter
• Measuring cups
• Measuring spoons
• Kitchen scale
• Stand mixer with paddle attachment
• Rubber spatula
• Two 9‑inch round cake pans
• Parchment paper
• Cooking spray or butter for greasing
• Oven
• Cooling rack
• Cake plate or serving platter
• Offset spatula (optional)
• Toothpick (for checking doneness) (optional)
• Knife (for leveling layers) (optional)

Critical Steps — Do Not Skip

• Preheat oven to the correct temperature.
• Sift and evenly distribute dry ingredients.
• Add boiling water to achieve a thin batter.
• Weigh batter for equal layers.
• Bake until a clean toothpick emerges.
• Cool cakes completely before frosting.

Chef Tips from the Video

• Use a kitchen scale for all measurements – it eliminates guesswork.
• For extra chocolate depth, replace half the water with strong brewed coffee.
• Add a pinch of espresso powder to the frosting for a subtle mocha note.
• If you prefer a lighter frosting, substitute half the butter with cream cheese.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for 1 day if covered.

Make-Ahead Tips

• Bake the layers a day ahead; store wrapped in the fridge.
• Make the buttercream up to 2 days ahead; keep refrigerated and re‑whip before using.
• Freeze any leftover frosting in an airtight container.