Classic Chocolate Layer Cake without Heavy Cream

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans and line the bottoms with parchment paper for easy removal.

2.In a large mixing bowl, sift together the plain flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine thoroughly.

3.In a separate medium bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well until combined.

4.Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Avoid overmixing to keep the cake tender.

5.Carefully stir in the boiling water. The batter will be thin; this is normal and helps create a moist cake.

6.Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.

7.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

8.Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

9.While the cakes cool, prepare the chocolate frosting. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.

10.Sift together the powdered sugar and cocoa powder to avoid lumps. Gradually add this mixture to the butter, beating on low speed until incorporated.

11.Add the salt, vanilla extract, and whole milk (used as a substitute for heavy cream). Increase the mixer speed to medium-high and beat for 3-4 minutes until the frosting is light, fluffy, and spreadable. Add more milk if needed to reach desired consistency.

12.Once the cakes are completely cool, level the tops with a serrated knife if needed to create flat surfaces.

13.Place one cake layer on your serving plate or cake stand. Spread a generous amount of frosting evenly over the top.

14.Carefully place the second cake layer on top and apply a thin crumb coat of frosting over the entire cake. Chill for 15 minutes to set the crumb coat.

15.Finish frosting the cake with the remaining frosting, smoothing the sides and top with an offset spatula.

16.Optional: Decorate with chocolate shavings, sprinkles, or fresh berries for an elegant touch.

17.Allow the cake to set for at least 30 minutes before slicing and serving for best texture and flavor.