Ingredients
Scale
- For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup whole milk
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup boiling water
- For the Rich Cocoa Frosting:
- ½ cup unsalted butter, softened
- 1/3 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan with butter or non-stick spray. Line the bottom with a circle of parchment paper to ensure the cake releases perfectly after baking.
- Step 2: Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Ensure there are no large clumps of cocoa powder remaining. Sift the cocoa if it appears particularly lumpy.
- Step 3: Combine Wet Ingredients: Add the egg, milk, oil, and vanilla extract to the dry ingredients. Whisk the mixture until well combined and smooth. The batter will be thick at this stage, but do not worry; this is normal before adding the water.
- Step 4: Incorporate Boiling Water: Carefully pour the boiling water into the batter. Whisk gently by hand until the water is fully incorporated. The batter will become very thin and liquid. This hot water “blooms” the cocoa powder, releasing a deeper chocolate aroma and flavor.
- Step 5: Bake and Cool: Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove the cake from the oven and let it cool completely in the pan on a wire rack. Frosting a warm cake will cause the butter in the frosting to melt.
- Step 6: Prepare Rich Cocoa Frosting: In a medium bowl, beat the softened butter and cocoa powder together until smooth. Gradually add the powdered sugar one cup at a time, alternating with the heavy cream and vanilla extract. Beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.
- Step 7: Frost and Serve: Once the cake is entirely cool, run a knife around the edges and invert it onto a serving plate. Spread the rich cocoa frosting generously over the top of the cake. You can use an offset spatula to create decorative swirls. Slice and serve immediately.
- Cook Time: 50 minutes