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Classic Homemade Grandma’s Chocolate Cake with Easy Rich Frosting

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A moist and intensely chocolate-flavored cake with a silky, rich frosting that is quick and easy to make using simple pantry ingredients. Perfect for any occasion and a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature (or almond milk)
  • ½ cup (120ml) vegetable oil (canola or sunflower)
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (230g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar, sifted
  • ½ cup (50g) unsweetened cocoa powder
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon instant espresso powder (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with cocoa powder or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, beat eggs, milk, oil, and vanilla extract until smooth and slightly frothy.
  4. Gradually add wet ingredients to dry ingredients, whisking gently until just combined. Do not overmix.
  5. Slowly pour in boiling water, stirring gently. Batter will be thin.
  6. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then invert onto cooling racks and cool completely.
  9. For frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually sift in powdered sugar and cocoa powder while beating.
  11. Add heavy cream, vanilla extract, espresso powder, and salt. Beat on high for 3–4 minutes until fluffy and spreadable. Adjust cream or sugar for consistency.
  12. Place one cake layer on serving plate. Spread about ¾ cup frosting evenly on top.
  13. Place second layer on top and cover entire cake with remaining frosting. Use an offset spatula to create swirls and peaks.
  14. Chill cake in fridge for 15–20 minutes to set frosting before slicing.

Notes

Do not skip the boiling water as it intensifies cocoa flavor and keeps cake moist. Use room temperature ingredients for better mixing. Avoid overmixing batter to prevent dense cake. Chill frosting if too soft and rewhip before spreading. Tent cake with foil if oven runs hot to prevent over-browning.

Nutrition

Keywords: chocolate cake, homemade chocolate cake, classic chocolate cake, rich frosting, easy chocolate cake, grandma's chocolate cake, moist chocolate cake

Find it online: https://clunkcook.com/classic-homemade-grandmas-chocolate-cake-easy-rich-frosting-recipe/