Killer Chocolate Cake Recipe

Introduction

This Killer Chocolate Cake is rich, moist, and packed with intense cocoa flavor. Perfect for any chocolate lover, it’s easy to make and topped with a luscious homemade chocolate frosting.

Ingredients

• 2 cups Sugar
• 1 3/4 cups All-purpose flour
• 3/4 cup Hershey’s Cocoa
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1 tsp Salt
• 2 Eggs
• 1 cup Milk
• 1/2 cup Vegetable oil
• 2 tsp Vanilla extract
• 1 cup Boiling water
• 1/2 cup Butter (for icing)
• 1 2/3 cups Hershey’s Cocoa (for icing)
• 2 cups Powdered sugar (for icing)
• 1/3 cup Milk (for icing)
• 1 tsp Vanilla extract (for icing)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. Step 2: In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Step 3: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Step 4: Stir in the boiling water carefully; the batter will be thin.
5. Step 5: Pour the batter evenly into the prepared pans.
6. Step 6: Bake for 30–35 minutes or until a wooden pick inserted into the center comes out clean. For cupcakes, bake for 20 minutes.
7. Step 7: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
8. Step 8: To make the icing, melt the butter in a bowl.
9. Step 9: Stir in the cocoa powder until smooth.
10. Step 10: Alternately add powdered sugar and milk, beating until you reach a spreading consistency. Adjust with more milk if needed.
11. Step 11: Stir in the vanilla extract.
12. Step 12: Once the cakes are completely cool, frost them generously with the Killer Icing.

Tips & Variations

• Use strong brewed coffee instead of boiling water to deepen the chocolate flavor.
• To make cupcakes, fill liners two-thirds full and bake for 20 minutes at the same temperature.
• Ensure cakes are fully cooled before frosting to prevent melting the icing.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Let refrigerated or frozen cake come to room temperature before serving. Reheat briefly in the microwave if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Hershey’s?

Yes, you can substitute with any unsweetened cocoa powder, but the flavor may vary slightly. Hershey’s cocoa has a distinct taste that complements this recipe well.

Why is the batter so thin after adding boiling water?

The boiling water thins the batter and helps intensify the cocoa flavor. This is normal and results in a moist, tender cake once baked.

Killer Chocolate Cake Recipe

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★★★★★

4.7 from 67 reviews

• Author: Lila
• Total Time: 55 minutes
• Yield: 12 servings (two 9-inch cakes) 1x

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Description

This Killer Chocolate Cake recipe is a rich, moist, and decadent chocolate cake that is easy to make and perfect for any chocolate lover. The cake is made with cocoa, sugar, and a blend of baking powder and baking soda for the perfect rise. The luscious chocolate icing is buttery, creamy, and intensely chocolaty, making this cake irresistible for special occasions or a delightful treat.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups Sugar
• 1 3/4 cups All-purpose flour
• 3/4 cup Hershey’s Cocoa
• 1 1/2 tsp Baking powder
• 1 1/2 tsp Baking soda
• 1 tsp Salt
• 2 Eggs
• 1 cup Milk
• 1/2 cup Vegetable oil
• 2 tsp Vanilla extract
• 1 cup Boiling water

Icing Ingredients

• 1/2 cup Butter
• 1 2/3 cups Hershey’s Cocoa
• 2 cups Powdered sugar
• 1/3 cup Milk
• 1 tsp Vanilla extract

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Instructions

1. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cakes.
2. Prepare pans: Grease and flour two 9-inch round baking pans to prevent the cake from sticking.
3. Mix dry ingredients: In a large bowl, combine sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt ensuring they are well blended.
4. Add wet ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat the mixture at medium speed for 2 minutes until smooth and well incorporated.
5. Incorporate boiling water: Carefully stir in the boiling water. The batter will be thin, which is expected for a moist cake texture.
6. Pour and bake: Divide the batter evenly into the prepared pans and bake in the preheated oven for 30-35 minutes. Check doneness by inserting a wooden pick into the center; it should come out clean.
7. Cool the cakes: Let the cakes cool in the pans for 10 minutes. Then, remove them and place them on wire racks to cool completely before frosting.
8. Make the icing: Melt the butter in a bowl and stir in the cocoa powder until smooth.
9. Blend icing ingredients: Alternately add the powdered sugar and milk to the cocoa-butter mixture, beating continuously until the icing reaches a spreadable consistency. Adjust with more milk if necessary.
10. Finish icing: Stir in the vanilla extract for flavor.
11. Assemble cake: Once cakes are completely cooled, spread the icing evenly between layers and over the top and sides for a luscious finish.

Notes

• For cupcakes, bake the batter for about 20 minutes instead of 30-35 minutes.
• Ensure the cakes are fully cooled before icing to prevent melting the frosting.
• The batter will be very thin due to boiling water—this is normal and results in a moist cake.
• You can substitute vegetable oil with an equal amount of melted butter for a richer flavor.
• Use high-quality cocoa powder like Hershey’s for the best chocolate taste.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate cake, moist chocolate cake, chocolate icing, easy chocolate cake recipe, birthday cake, homemade chocolate cake