There’s something magical about a velvety chocolate cake. It’s not just sweet but also evokes emotions like comfort and joy. This Velvet Chocolate Cake is my way of sharing those feelings. It’s rich yet light, perfect for any occasion or just for yourself.
This cake stands out with its smooth crumb and deep chocolate taste. It’s made with careful ingredient layering and techniques. Once you try it, you’ll never go back to boxed mixes!
Table of Contents
Benefits
This cake is not just tasty—it’s also a mood booster! Dark chocolate has antioxidants, and baking can be therapeutic.
Indulge in this moist Velvet Chocolate Cake. It’s perfect for celebrations or cozy nights, a dream for chocolate lovers!
Ingredients
Here’s what you’ll need to make this heavenly creation:
For the Cake:
- 2 cups (250g) all-purpose flour
- 1¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder (use high-quality Dutch-processed for best results)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- ½ cup (120ml) vegetable oil (or melted coconut oil for a hint of richness)
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) boiling water
For the Frosting:
- 1 cup (230g) unsalted butter, softened
- 3½ cups (440g) powdered sugar, sifted
- ½ cup (40g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ¼ cup (60ml) heavy cream (adjust for desired consistency)
Preparation Method
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper. Lightly dust the sides with cocoa powder to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. This ensures even distribution of leavening agents and prevents clumps.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs lightly. Add the milk, vegetable oil, and vanilla extract, then whisk until smooth. Pour the wet mixture into the dry ingredients and stir gently until fully incorporated. Be careful not to overmix, as this can lead to a dense cake.
Step 4: Incorporate Boiling Water
Gradually pour in the boiling water while stirring continuously. The batter will become thin—don’t worry, this is normal! The hot water enhances the cocoa’s flavor and creates a tender crumb.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Frosting
Using a stand mixer or hand mixer, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, cocoa powder, and salt, mixing on low speed to avoid clouds of sugar. Once combined, increase the speed to medium-high and beat for 2–3 minutes until fluffy. Add the vanilla extract and heavy cream one tablespoon at a time, adjusting until the frosting reaches your preferred consistency.
Step 7: Assemble the Cake
Start by placing one cake layer on a serving plate. Spread a lot of frosting on top. Then, add the second layer and frost the top and sides.
Use a spatula or bench scraper for a smooth finish. You can also decorate with chocolate shavings, berries, or edible flowers.
Useful Tips:
- Always use room-temperature ingredients for better emulsification.
- Don’t skip sifting the powdered sugar and cocoa powder—it makes the frosting smoother.
- If the frosting becomes too stiff, add more cream; if too runny, add more powdered sugar.
Check out this recipe: Banana Oatmeal Muffins: Healthy & Delicious Treats
Additional Information
- Level of Difficulty: Intermediate
- Preparation Time: 30 minutes
- Cooking Time: 35 minutes
- Portion: 12 servings
Extra Information
Nutritional Facts (per serving, assuming 12 slices):
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 250mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 35g
- Protein: 4g
Occasion
Perfect for birthdays, anniversaries, holidays, or any day you want to feel like royalty.
Cost
Moderate. High-quality cocoa and real butter elevate the taste, so invest wisely in these key ingredients.
Equipment Needed
- Stand mixer or hand mixer
- Two 9-inch round cake pans
- Whisk, spatula, and offset spatula
- Cooling rack
Special Care
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life. Bring to room temperature before serving for optimal taste.
Side Dishes & Pairings
Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. A glass of cold milk or a bold red wine complements the chocolate beautifully.
Final Thought
Baking is both art and science, and this Velvet Chocolate Cake proves that when done right, the results are nothing short of extraordinary. Remember, every bite should remind you why you started baking in the first place—to share love and happiness, one slice at a time. Enjoy every moment of creating and savoring this masterpiece!