Step 3: Make the Chocolate Frosting
- In a medium bowl, sift the cocoa powder to remove any lumps for a smoother texture.
- In a separate mixing bowl, beat the softened butter until light and creamy using a hand or stand mixer.
- Gradually add the cocoa powder, alternating with powdered sugar and milk, beating on medium speed after each addition. Add the vanilla extract and continue to beat until the frosting is thick, fluffy, and spreadable. If needed, add a splash more milk to reach your desired consistency.
Step 4: Assemble the Cake
- Place one cooled cake layer on a serving plate. Spread an even layer of chocolate frosting over the top.
- Carefully place the second cake layer on top, aligning the edges.
- Frost the top and sides of the cake with the remaining chocolate frosting, using an offset spatula for a smooth finish or creating swirls for a rustic look.
- Decorate as desired — add chocolate shavings, sprinkles, or a drizzle of ganache for a special touch.
Serving & Storage
- Slice and serve at room temperature for the best flavor and texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Let refrigerated cake sit out for 15–20 minutes before serving to soften.
- For long-term storage, freeze the unfrosted layers wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before frosting.
Moist, rich, and utterly indulgent, this Classic Chocolate Cake with Chocolate Frosting is a dessert everyone will love. It’s simple enough for any baker to master but delicious enough to impress every time — a true chocolate lover’s dream! 🍫🎂✨
