Rich Moist Chocolate Cake (Printable Version)

A deeply chocolatey, moist cake with smooth frosting that's perfect for any celebration or simply treating yourself.

# What You'll Need:

→ For the Chocolate Cake

01 - 220g all-purpose flour
02 - 400g granulated sugar
03 - 65g unsweetened cocoa powder
04 - 1 ½ tsp baking powder
05 - 1 ½ tsp baking soda
06 - 1 tsp salt
07 - 2 large eggs, room temperature
08 - 240ml whole milk, room temperature
09 - 120ml vegetable oil
10 - 2 tsp vanilla extract
11 - 240ml boiling water or hot coffee

→ For the Chocolate Frosting

12 - 230g unsalted butter, softened
13 - 440g powdered sugar
14 - 45g unsweetened cocoa powder
15 - ½ tsp salt
16 - 2 tsp vanilla extract
17 - 60ml heavy cream or milk, plus more if needed

→ For Decoration

18 - Colorful candy-coated chocolates or mini candies

# Steps To Follow:

01 - Preheat the oven to 175°C. Grease and flour three 20cm round cake pans.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla. Beat on medium speed until well combined.
04 - Carefully mix in boiling water or hot coffee. The batter will be thin, but that's normal.
05 - Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
07 - In a large bowl, beat the butter until light and creamy.
08 - Sift in the powdered sugar and cocoa powder. Beat slowly until incorporated.
09 - Add salt, vanilla, and cream. Beat on high speed until the frosting is fluffy. Add more cream if needed for desired consistency.
10 - Place one cake layer on a plate or cake stand. Spread frosting on top.
11 - Add the second layer and repeat with frosting.
12 - Top with the third layer and frost the entire cake. Decorate with colorful candies on top.

# Notes and Tips:

01 - Always use room temperature ingredients for a smoother batter
02 - Coffee enhances the chocolate flavor without making the cake taste like coffee
03 - Don't overbake or the cake will dry out — check at the minimum baking time
04 - Store covered at room temperature for up to 2 days
05 - Refrigerate in an airtight container for up to 5 days
06 - Freeze frosted or unfrosted layers individually wrapped for up to 2 months
07 - Serve with cold milk, coffee, or vanilla ice cream for the perfect pairing

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