Extreme Chocolate Cake
Recipe GLPRdaa0e63b64fbe1
A decadent, moist chocolate cake made with cocoa powder and topped with a rich confectioners' sugar frosting. This indulgent dessert features layers of deep chocolate flavor and creamy frosting for an ultimate chocolate lover's treat.
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Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups white sugar
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3/4 cup butter
5 1/3 cups confectioners' sugar
Directions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, ensuring they are well coated to prevent sticking.
In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and white sugar. Whisk these dry ingredients together until evenly distributed.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Using an electric mixer, beat on medium speed for 3 minutes until the batter is smooth and well combined.
Carefully stir in the boiling water by hand using a spatula or wooden spoon. The batter will be thin and darker in color; this is normal. Mix until just combined.
Divide the batter evenly between the two prepared pans, pouring carefully to ensure even distribution.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of each cake comes out clean or with only a few moist crumbs.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then turn the cakes out onto a wire rack to cool completely before frosting.
While the cakes cool, prepare the frosting: beat the butter until creamy, then gradually add the confectioners' sugar while continuing to beat until light, fluffy, and spreadable.
Once both cake layers have cooled completely, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the entire cake.
