Here's a rich and moist 2-pound chocolate cake recipe:
Ingredients
1. *For the cake:*
1. 3 1/2 cups (420g) all-purpose flour
2. 2 1/4 cups (280g) granulated sugar
5. 1 cup (235ml) whole milk, at room temperature
6. 2 large eggs, at room temperature
7. 2 teaspoons pure vanilla extract
8. 1 cup (120g) unsweetened cocoa powder
9. 1 cup (235ml) vegetable oil
2. *For the chocolate buttercream frosting:*
1. 2 cups (400g) unsalted butter, softened
2. 4 cups (400g) powdered sugar
3. 1/2 cup (60g) unsweetened cocoa powder
4. 2 teaspoons vanilla extract
5. 4-6 tablespoons whole milk
Instructions
1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Whisk flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk milk, eggs, and vanilla extract.
4. Add cocoa powder to milk mixture; whisk until smooth.
5. Combine dry ingredients with milk mixture; whisk until combined.
6. Add oil; whisk until smooth.
7. Divide batter evenly between prepared pans.
8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
9. Cool in pans for 10 minutes; transfer to wire rack.
To make the frosting:
1. Beat butter until creamy.
2. Gradually add powdered sugar; beat until smooth.
3. Add cocoa powder and vanilla extract; beat until combined.
4. Add milk; adjust consistency.
Assemble
1. Place one cake layer on serving plate.
2. Spread frosting.
3. Top with second cake layer.
4. Frost exterior.
Tips
1. Use high-quality cocoa powder.
2. Don't overmix.
3. Let cool completely before frosting.
4. Store at room temperature for 2 days or freeze for up to 2 months.
Variations
1. Add nuts (walnuts, pecans)
2. Use dark or semi-sweet chocolate
3. Add espresso powder
4. Top with chocolate ganache or fresh fruit