Our Favorite Chocolate Cake

Moist, rich, and decadently chocolatey, this show-stopping cake is a masterclass in comfort food. With a velvety smooth crumb and a deep, dark flavor, it’s no wonder this humble dessert has earned a permanent place in our hearts – and on our plate.

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk, at room temperature
• 1/2 cup unsweetened cocoa powder

Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper and set them aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.

In a small bowl, whisk together the cocoa powder and a tablespoon of hot water until smooth.

Allow it to cool slightly, then fold it into the cake batter until well combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Once the cakes are completely cool, you can frost and decorate them as desired.

Slice and serve!

Notes

Remember to take your butter, eggs, and milk out of the fridge about 30 minutes before using to ensure they’re at room temperature, which is essential for a tender crumb.

Don’t overmix the batter, especially when adding the dry ingredients and milk – it’s better to undermix slightly than to end up with a dense cake.

If you’re not using the cakes immediately, you can store them at room temperature for up to 3 days or wrap them tightly and freeze for up to 2 months.

Since the recipe yields two cakes, you can either use one now and freeze the other for later or use both for a layer cake.

Keep in mind that the cake is quite moist, so it’s best to frost and decorate it just before serving to prevent the frosting from becoming too runny.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 400mg
• Total Carbohydrates: 53g
• Dietary Fiber: 2g
• Sugars: 34g
• Protein: 6g