(Adapted from Jun-blog)
Chocolate cake (makes one 6-inch one-layer or multilayer round cake):
- 1 cup sugar
- ¾ cup plus 2 tablespoons all purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup milk
- ¼ cup butter (at room temperature)
- 1 teaspoon vanilla extract
- ½ cup boiling water
Preheat oven to 350 degrees F. Grease and flour two 6-inch round pans. [I used an 8in pan and cut it in half after baking for a second layer] Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla. Beat by hand or use a mixer until fully blended, about two minutes. Stir in boiling water. *Note: batter will be thin. Pour the batter equally into the pans and bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack for ten minutes. Remove from the pans and allow the cake to cool completely on a cooling rack.
Chocolate Buttercream frosting:
- ½ cup butter (room temperature)
- 2/3 cup unsweetened cocoa powder
- 2 cups powdered sugar (or to taste)
- 1/3 cup milk
- 1 teaspoon vanilla
Combine butter and cocoa in a medium bowl. Blend by hand or use a mixer. Alternately add powdered sugar and milk and beat gently until smooth and spreadable. Stir in vanilla.
note: the lighter colored chocolate frosting is just the chocolate buttercream frosting mentioned above mixed with cool whip.
If you mix buttercream or store bought frosting with cool whip it helps make the frosting a lot lighter, however you have to be careful because it doesn’t hold those peaks as nicely. This is just a trick that helps if you’re like me and don’t like how heavy and sweet store bought frosting can be.