Mile-High Chocolate Cake
The Mile-High Chocolate Cake is a decadent, towering dessert that promises indulgence in every bite. Composed of multiple layers of rich, moist chocolate cake and luscious chocolate frosting, this cake offers a perfect balance of deep cocoa flavor and smooth, velvety sweetness, making it a chocolate lover's dream.
Equipment
- 2 9-inch round cake pans
- Electric mixer (or a whisk, if you’re feeling ambitious!)
- Mixing bowls
- Measuring cups and spoons
- Offset spatula or butter knife (for frosting)
- Cooling rack
- Sifter (for dry ingredients)
- Parchment paper (optional, but helpful)
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 ½ cups unsweetened cocoa powder preferably Dutch-processed
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 3 large eggs at room temperature
- 1 ½ cups whole milk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water for extra moisture
- 1 cup buttermilk for richness
For the frosting:
- 1 cup unsalted butter softened
- 1 ½ cups unsweetened cocoa powder
- 4 ½ cups powdered sugar
- ½ cup whole milk or more, for desired consistency
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 oz dark chocolate melted, for extra richness
For decoration (optional):
- Chocolate shavings sprinkles, or fresh berries for topping
- Chopped nuts walnuts, pecans, etc.
- Extra melted chocolate for drizzling if desired
Instructions
Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two if you don’t have three) or line the bottoms with parchment paper for easy removal. Set aside.
Mix Dry Ingredients:
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine, ensuring all dry ingredients are well distributed.
Mix Wet Ingredients:
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully combined.
Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and stir until smooth using a hand mixer or stand mixer on low speed. Once combined, gradually pour in the boiling water, mixing until the batter is thin and well-combined. (This adds moisture and helps create that tender crumb.)
Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Bake for 40–45 minutes, or until a toothpick inserted into the center of the cakes comes out clean. If you’re using two pans, the cakes might take a little less time to bake.
Cool the Cakes:
- Allow the cakes to cool in their pans for 10 minutes before removing them from the pans. Place the cakes on a wire rack to cool completely.
Prepare the Frosting:
- In a large bowl, beat the softened butter until smooth and creamy. Gradually sift in the cocoa powder, then add the powdered sugar, a little at a time, alternating with the milk. Continue mixing until the frosting is smooth and creamy. Stir in the vanilla extract and melted dark chocolate, then taste and adjust with a pinch of salt if necessary.
Assemble the Cake:
- Once the cakes are completely cooled, spread a layer of frosting on top of the first cake layer. Add a second layer of cake and repeat with frosting. Place the third layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top. If you have a turntable, this is the time to use it for an even coat of frosting.
Decorate the Cake:
- For an extra touch, decorate the cake with chocolate shavings, sprinkles, or fresh berries on top. You can also drizzle extra melted chocolate over the top or add chopped nuts around the sides for a bit of texture.
Serve and Enjoy!
- Allow the cake to set for at least 30 minutes before slicing to ensure the frosting firms up a little. Cut a slice, serve, and enjoy the towering beauty of your Mile-High Chocolate Cake!
Notes
Storage: This cake keeps well for up to 3 days at room temperature, as long as it’s covered. For longer storage, keep it in the fridge for up to a week, though it might dry out a little.
Make-Ahead: You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. The frosting can be made ahead too and stored in the fridge—just let it come to room temperature before frosting.
Customization: Feel free to add a little instant coffee to the cake batter (about 1 tablespoon) to enhance the chocolate flavor, or mix in chocolate chips for extra texture!