Chocolate Cake With Boiled Frosting
This chocolate cake with boiled frosting features a moist, rich cake topped with a velvety, fluffy frosting. The unique boiled frosting adds a creamy texture and sweetness, making it a perfect dessert for any occasion. A delicious combination of flavors that will satisfy every chocolate lover’s craving!
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan (for boiling frosting)
- Measuring cups and spoons
- Rubber spatula or spoon
- Cooling rack
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water this adds moisture to the cake and helps enhance the chocolate flavor
For the Boiled Frosting:
- 1 ½ cups granulated sugar
- ¾ cup evaporated milk
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Pinch of salt
Instructions
For the Chocolate Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Use a whisk to mix everything well and ensure there are no lumps.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat the mixture on medium speed for about 2-3 minutes, until the batter is smooth and well combined.
- Incorporate Boiling Water: Gradually pour in the boiling water while mixing on low speed. The batter will be thin, but don’t worry—this is perfectly normal and will yield a moist, tender cake.
- Bake the Cake: Divide the batter evenly between the two cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack before frosting.
For the Boiled Frosting:
- Prepare the Frosting Base: In a medium saucepan, combine the sugar, evaporated milk, butter, cocoa powder, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Boil and Stir: Allow the mixture to boil for 2-3 minutes while stirring frequently. The mixture should thicken slightly.
- Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
- Beat the Frosting: Let the frosting cool for about 5 minutes. Then, use a hand mixer to beat it on high speed for 5-7 minutes until it becomes thick, smooth, and glossy.
- Frost the Cake: Once the cake layers are completely cool, spread the frosting evenly over the top of one layer, then stack the second layer on top. Continue to frost the top and sides of the cake until fully covered.
Notes
The boiled frosting can be a bit tricky if you don’t let it cool enough before beating, so be patient and make sure the frosting thickens before applying it to the cake.
Store the cake at room temperature for up to 3 days. If you need to store it longer, refrigerate it, but be sure to bring it to room temperature before serving for the best flavor.