Chocolate Heaven Cake

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3 and 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup milk (or more as needed)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is well combined. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

For the Chocolate Frosting:

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, cocoa powder, salt, and vanilla extract. Mix until well combined and creamy.
3. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
4. Once the cakes are completely cooled, frost one cake layer with a generous amount of frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
5. Decorate with chocolate shavings, sprinkles, or fresh berries if desired.
6. Slice and serve your indulgent Chocolate Heaven Cake!

Tips:

• For extra moistness, try adding a small amount of brewed coffee to the cake batter.
• Make sure your ingredients are at room temperature before mixing to ensure a smooth batter and frosting.
• Don’t overmix the batter; mix just until the ingredients are combined to avoid a dense cake texture.
• To make ahead, you can bake the cake layers in advance and freeze them. Thaw before frosting and assembling the cake.
• Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste and texture.