The Best Decadent Chocolate Cake

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The Best Decadent Chocolate Cake

This recipe yields a moist, decadent cake that can be made as a two-layer 9-inch cake, a 9×13-inch sheet cake, or 24 cupcakes.

Ingredients

For the Chocolate Cake:

  • 2 cups granulated sugar

  • 1 3/4 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 large eggs

  • 1 cup buttermilk

  • 1/2 cup oil (vegetable or canola)

  • 2 teaspoons vanilla extract

  • 1 cup boiling water

For the Fudgy Chocolate Frosting:

  • 1/2 cup butter

  • 2/3 cup unsweetened cocoa powder

  • 3 cups powdered sugar

  • 1/3 cup milk

  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Pans and Oven

Preheat your oven to 350°F. For layer cakes, grease and flour two 9-inch round baking pans. For a sheet cake, grease a 9×13-inch pan with non-stick cooking spray.

2. Mix Dry and Wet Ingredients

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, buttermilk (or milk), oil, and vanilla. Beat the mixture on medium speed for about 2 minutes until well combined.

3. The Boiling Water Step

Stir in the boiling water by hand. Note that the batter will be very thin; this is normal and results in a very moist cake. Stir until the batter is smooth.

4. Bake

  • For 9-inch rounds: Bake for 30 to 35 minutes on the middle rack.

  • For a 9×13-inch pan: Bake for 35 to 40 minutes.

  • Allow the cakes to cool completely before frosting.

5. Make the Chocolate Frosting

In a medium bowl, combine the butter and cocoa powder. Add the powdered sugar, milk, and vanilla extract, mixing until smooth and spreadable.

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