By Casa de Suna
Published Feb 26
The best recipes in our kitchen didn't come from cookbooks. They came from watching the women before us cook. Our Recipe Box Series brings those dishes back to the table, passed down through four generations and made exactly as they always have been.
This is the chocolate cake. The one that has shown up at every birthday, every celebration and every occasion that called for something truly special. What makes it so good is the boiling water – don’t skip it. It thins the batter in a way that results in layers that are impossibly moist and tender, almost creamy in texture. The buttercream is rich and deeply chocolatey, with just enough espresso powder to make it taste even more like itself.
How to Make It
Difficulty: Easy
Overall Time: 2 hrs 5 mins
Prep Time: 30
Cook Time: 35 min plus 1 hr cooling time
Serves: 10-12
INGREDIENTS
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp espresso powder
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Buttercream
- 1½ cups unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder
- 5 cups icing sugar
- ½ cup whole milk
- 2 tsp vanilla extract
- ½ tsp espresso powder
INSTRUCTIONS
- Arrange racks in the center of the oven. Preheat to 350°F. Butter two 9-in round cake pans and line bottoms with parchment.
- Whisk flour with sugar, cocoa powder, baking powder, baking soda, salt and espresso powder in a large bowl.
- Add milk, oil, eggs and vanilla, beating until smooth and well combined. Slowly pour in boiling water, mixing as you go — the batter will be thin, which is exactly what makes this cake so moist.
- Divide evenly between prepared pans.
- Bake in the center of oven until a tester inserted into the center comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- For the buttercream, beat butter in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, 3 to 4 minutes.
- Add cocoa powder and mix until fully combined. Add icing sugar one cup at a time, alternating with milk, beating well after each addition.
- Add vanilla and espresso powder and beat on medium-high until fluffy and smooth, 3 to 5 minutes. If buttercream is too thick, add a splash more milk. If too soft, add a little more icing sugar.
- To assemble, place one cake layer on a cake stand. Spread a generous layer of buttercream on top. Place second layer over top and frost the sides and top, swirling generously to finish.
- Serve immediately or keep at room temperature until ready to serve.
Cake layers can be made ahead, wrapped tightly in plastic wrap and kept at room temperature for up to 2 days or frozen for up to 1 month. Thaw at room temperature before frosting.
Frosted cake will keep covered at room temperature for up to 3 days.
