1. Prepare the Cake:
- Preheat the Oven: Heat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed until well combined.
- Incorporate Boiling Water: Reduce the mixer speed to low and carefully pour in the boiling water. Continue to mix into a thin batter.
- Divide the Batter: Pour the batter evenly between the prepared pans.
2. Bake the Cake:
- Baking Time: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cooling: Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
3. Make the Chocolate Frosting:
- Mix Butter and Cocoa: Beat the butter and cocoa powder together until smooth in a large bowl.
- Gradually Add Powdered Sugar: Alternate adding powdered sugar and milk, beating on high speed to ensure it’s light and fluffy. Stir in the vanilla extract.
- Adjust Consistency: If the frosting is too dry, add more milk a tablespoon at a time until it reaches a spreadable consistency.
4. Assemble and Frost the Cake:
- Trim the Cakes: If the cakes have domed on top, trim them flat with a serrated knife.
- First Layer: Place one cake layer on your serving plate and spread frosting on top.
- Add Second Layer: Top with the second layer and apply a thin crumb coat over the entire cake. Chill for about 30 minutes to set the frosting.
- Final Frosting: Apply the final layer of frosting over the cake. Smooth out the sides and top with a spatula or knife.
5. Serve:
- Decorate: Decorate as desired, perhaps with chocolate shavings, sprinkles, or edible flowers.
- Enjoy: Serve the cake at room temperature for best flavor and texture.
Tips for Success:
- Cake Moisture: Adding boiling water to the batter helps to “bloom” the cocoa, enhancing its chocolate flavor and keeping the cake moist.
- Cooling: Ensure cakes are completely cool before frosting to prevent the buttercream from melting.
- Storage: Store any leftover cake covered, at room temperature for up to 3 days, or refrigerated for up to a week.
This chocolate cake recipe will bring joy and indulgence to any occasion, delighting anyone who has the pleasure of tasting it. Enjoy crafting this timeless treat and sharing the delight of rich, chocolatey goodness!