Description
My Perfect Chocolate Layer Cake is seriously the best chocolate cake! This easy cake recipe is soft and moist, smothered with creamy chocolate frosting and homemade ganache.
Ingredients
Scale
- 2 cups granulated sugar
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1 cup very warm water
Instructions
- Preheat oven to 350°F. Coat 2, 9-inch cake pans with nonstick spray. Cut 2, 9-inch rounds of parchment paper and place them in the bottoms of the pans. Spray again with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
- With the mixer still on low, add the eggs, milk, vegetable oil, and vanilla. Turn the mixer up to medium and mix for 2 minutes, scraping the sides of the bowl as necessary. Turn the mixer back down to low and slowly add in the hot water. Mix for an additional minute until combined.
- Divide the batter between the 2 prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pan for 10 minutes and then remove and transfer them to a wire rack to cool completely.
- Frost with my Creamy Chocolate Frosting and my Pourable Chocolate Ganache Recipe for a drip-style cake, as pictured.
Notes
Store airtight for up to 3 days at room temperature
Nutrition
- Serving Size: 1 unfrosted slice
- Calories: 323
- Sugar: 41.5 g
- Sodium: 510.4 mg
- Fat: 7.5 g
- Carbohydrates: 62.5 g
- Protein: 5.5 g
- Cholesterol: 43.3 mg
