Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake:
Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
For the Frosting:
Make the frosting:
In a medium bowl, mix the softened butter and cocoa powder together until smooth.
Gradually add the powdered sugar, alternating with the milk, and continue to beat until the frosting is light and creamy.
Add the vanilla extract and a pinch of salt, then beat the frosting for a couple of minutes until it’s smooth and spreadable. If the frosting is too thick, add a little more milk; if it’s too thin, add a little more powdered sugar.
Assemble the Cake:
Layer and frost:
Place one layer of the cooled cake on a serving plate.
Spread a generous amount of frosting on top, smoothing it out with a spatula.
Place the second layer of cake on top and frost the entire cake, covering the sides and top.
Decorate:
If desired, decorate with chocolate shavings, sprinkles, or a dusting of cocoa powder.
Tips:
Make it extra rich: Add a cup of hot coffee to the cake batter instead of boiling water. The coffee enhances the chocolate flavor.
For a fluffy texture: Use room-temperature ingredients (like eggs and milk) to help the batter come together more smoothly.
Store leftovers: Store the cake in an airtight container at room temperature for up to 3-4 days, or in the fridge for longer storage.
This Chocolate Cake is soft, decadent, and perfect for any celebration or as a simple sweet treat! Enjoy every bite!
