Sally’s Chocolate Cake
Sally’s Chocolate Cake is a rich, moist dessert made with simple ingredients like cocoa powder, flour, eggs, and sugar. The cake is paired with a creamy chocolate buttercream frosting, resulting in a decadent treat. It's perfect for any occasion, offering a deep chocolate flavor and soft, melt-in-your-mouth texture.
Equipment
- Mixing bowls
- Whisk
- electric mixer,
- Measuring cups and spoons
- 9-inch cake pans
- Cooling rack
Ingredients
For the cake:
- 3/4 cup all-purpose flour spooned & leveled
- 3/4 cup unsweetened natural cocoa powder
- 3/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil or canola oil or melted coconut oil
- 2 large eggs at room temperature
- 1 cup boiling water
- 1 cup whole milk at room temperature
- 2 teaspoons pure vanilla extract
For the frosting:
- 1 cup unsalted butter at room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a large bowl, combine oil, eggs, milk, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Add the boiling water and stir until the batter is smooth (it will be thin). Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack. For the frosting, beat the butter in a bowl until creamy. Add powdered sugar, cocoa powder, heavy cream, vanilla, and a pinch of salt, and beat until smooth and fluffy.
- Once the cakes are completely cooled, frost the cake with the prepared frosting and serve.