Chocolate Moist Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

Mix the Dry Ingredients:

In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir to combine.

Add the Wet Ingredients:

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the mixture is smooth.

Stir in the boiling water or hot coffee. The batter will be thin, but this is normal.

Bake the Cake:

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Cool the Cakes:

Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

Prepare the Frosting:

Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed.

Add the heavy cream, vanilla extract, and a pinch of salt, and beat on high speed for 2-3 minutes until the frosting is fluffy and smooth.

Assemble the Cake:

Once the cakes have completely cooled, spread a layer of frosting between the two cake layers.

Use the remaining frosting to cover the top and sides of the cake.

Decorate and Serve:

Decorate the cake with chocolate shavings, sprinkles, or fresh berries for an extra touch. Slice and enjoy the deliciously moist chocolate cake!

Serving and Storage Tips: