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Ingredients
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 cup unsalted butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Directions
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
Stir in the boiling water to the batter. The batter will be thin, but this is correct.
Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan, melt the butter and stir in the cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency.
Add vanilla and salt, then stir in the chocolate chips until melted and smooth.
Allow the cakes to cool completely before assembling the layers with the fudge frosting between each layer.
Once assembled, frost the top and sides of the cake with the remaining fudge frosting.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories:
450
Fat:
22
Carbohydrates:
60
Protein:
5
Sodium:
300
Fiber:
3
Sugar:
40
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