Blue Ribbon Chocolate Dream Cake

A delightful chocolate cake with rich layers and smooth frosting that promises to satisfy every chocoholic's sweet tooth.

Print Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

For the Cake

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder Dutch-processed cocoa powder can be used as a substitute.
2 cups granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs Can substitute with 1/4 cup unsweetened applesauce each.
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water Carefully incorporate into the batter.

For the Frosting

Preparation

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Beat on medium speed for about 2 minutes.
Carefully stir in the boiling water until the batter is smooth.

Baking

Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes.
Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

Frosting

Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until well blended.
Add heavy cream and vanilla. Beat on high speed for about a minute until fluffy.

Assembly

Place one cake layer on a serving plate, spread frosting on top, then layer the second cake on top and frost the top and sides of the cake.
Slice and serve. Enjoy the chorus of 'Wow!' from family and friends!

For egg-free, substitute each egg with 1/4 cup applesauce. Add whipped cream or fresh berries for serving.