Classic Chocolate Cake: A Rich and Moist Delight

Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Variants:

Mocha Chocolate Cake: Add 1-2 tablespoons of instant coffee granules to the batter for a subtle mocha flavor.
Chocolate Cake with Ganache: For a richer finish, top the cake with a smooth chocolate ganache instead of frosting.
Gluten-Free Chocolate Cake: Use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.
Chocolate Cake with Berries: Top the frosted cake with fresh berries such as raspberries, strawberries, or blueberries for a fresh and fruity twist.
FAQ:

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cakes a day or two ahead of time. Store them in an airtight container at room temperature, and frost them when you’re ready to serve.

Q: Can I freeze this cake?
A: Yes, this chocolate cake freezes well. Wrap the cooled cakes tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw the cakes at room temperature before frosting and serving.

Q: How can I make the frosting smoother?
A: If the frosting is too thick, add a little more milk, a tablespoon at a time, until it reaches the desired consistency. If it’s too runny, add a bit more powdered sugar to thicken it.

This Classic Chocolate Cake is everything you want in a dessert: rich, decadent, and absolutely delicious. Perfect for every occasion!