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## **Instructions**
### **1. Prepare the Cake Pans**
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottom with parchment paper to make removing the cakes easier.
### **2. Mix the Dry Ingredients**
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
### **3. Combine the Wet Ingredients**
In another bowl, beat the eggs, sugar, milk, vegetable oil, and vanilla extract together until smooth. You can use a hand mixer or stand mixer for this step.
### **4. Add Dry Ingredients to Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture of the cake.
### **5. Add Boiling Water**
Once the batter is smooth, pour in the boiling water. The batter will be thin, but that’s okay—it helps create a moist, tender cake. If you’re adding melted chocolate for extra richness, stir it in now.
### **6. Bake the Cake**
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 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.
### **7. Make the Frosting**
While the cakes are cooling, you can prepare the frosting. In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder, mixing well. Add the vanilla extract, milk, and a pinch of salt, and continue to beat until the frosting is light and fluffy. If the frosting is too thick, you can add a little more milk to reach your desired consistency.
### **8. Assemble the Cake**
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.
### **9. Optional Decorations**
For an extra touch, you can decorate your chocolate cake with chocolate shavings, sprinkles, fresh berries, or even a drizzle of caramel or ganache.
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## **Tips for the Perfect Chocolate Cake**
– **Use High-Quality Cocoa Powder**: For the richest flavor, use a high-quality unsweetened cocoa powder. You can also use Dutch-processed cocoa for a smoother, deeper flavor.
– **Don’t Overmix the Batter**: Overmixing can lead to a dense, tough cake. Mix until just combined for a light and fluffy texture.
– **Cool the Cakes Completely**: Make sure the cakes are completely cool before frosting to prevent the frosting from melting and sliding off.
– **Extra Richness**: Add melted chocolate to the batter for an even richer chocolate flavor. Semi-sweet or dark chocolate works best.
– **Store Properly**: If you have leftovers (unlikely!), store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices.
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## **Serving Suggestions**
– **Serve with Ice Cream** – Pair this chocolate cake with a scoop of vanilla or chocolate ice cream for the ultimate indulgent treat.
– **Fresh Berries** – Add fresh raspberries or strawberries on top for a refreshing contrast to the rich chocolate.
– **Whipped Cream** – Top each slice with a dollop of whipped cream for a light and creamy addition to the dense, chocolaty cake.
– **Chocolate Ganache** – If you’re a true chocolate lover, drizzle some glossy chocolate ganache over the cake for an even more luxurious finish.
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## **Conclusion**
This **chocolate cake** recipe is a timeless dessert that’s perfect for every occasion. With its rich flavor, moist texture, and decadent frosting, it’s sure to become a family favorite. Whether you’re celebrating a special event or simply satisfying your sweet tooth, this cake will hit the spot every time. Enjoy a slice (or two), and let the chocolatey goodness work its magic!
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