Killer Chocolate Cake is a super yummy dessert adored by chocolate fans. It’s a moist and fluffy chocolate cake made with everyday ingredients like sugar, flour, cocoa, eggs, and milk. The special touch?
Adding boiling water to make the chocolate taste extra amazing! Topped with a rich “killer” icing made of butter, cocoa, powdered sugar, and vanilla, it’s a real treat. Enjoy it at parties or whenever you’re craving chocolate goodness.
Leftovers can be kept in a sealed container at room temperature for a few days or frozen for later. Just wrap individual slices and pop them in the freezer. Thaw them in the fridge when you’re ready for a delicious chocolate fix!
Killer Chocolate Cake Recipe
Equipment
- Mixing bowls
- Electric mixer
Ingredients
For Cake
- 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
Killer Icing
- 1/2 cup Butter
- 1 2/3 cups Hershey’s Cocoa
- 2 cups Powdered sugar
- 1/3 cup Milk
- 1 tsp Vanilla extract
Instructions
- ### Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round baking pans.
- Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla to dry ingredients; beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a wooden pick inserted in the center comes out clean.
- For cupcakes, bake for 20 minutes.
- Cool cakes in pans for 10 minutes; remove to wire racks to cool completely.
Prepare Killer Icing:
- Melt butter.
- Stir in cocoa.
- Alternately add powdered sugar and milk, beating to spreading consistency.
- Adjust with more milk if needed.
- Stir in vanilla.
Notes
- Ensure eggs, milk, and butter are at room temperature for smoother mixing.
- Sift flour, cocoa, baking powder, and baking soda to avoid lumps and ensure a smooth batter.
- Mix the batter until ingredients are just combined to avoid a dense cake.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 445 kcal |
| Fat | 22g |
| Cholesterol | 50mg |
| Sodium | 320mg |
| Carbohydrates | 66g |
| Fibre | 4g |
| Sugar | 50g |
| Protein | 4g |
Can I Use a Different Type of Cocoa Powder?
Yes, you can! While this recipe calls for Hershey’s Cocoa, you can use any good-quality cocoa powder you prefer. Just make sure it’s unsweetened. Different brands might give slightly different flavors, but the cake will still be delicious.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers up to two days in advance. Once they’ve cooled, wrap them tightly in plastic wrap and store at room temperature. You can also make the icing ahead of time and keep it in the fridge. Let it come to room temperature and stir it well before frosting the cake.
Can I Freeze the Cake?
Yes, you can freeze it! To freeze the cake, wrap the cooled, unfrosted layers tightly in plastic wrap, then in aluminum foil. They can be frozen for up to three months. Thaw them overnight in the fridge before frosting. If you want to freeze the frosted cake, flash freeze it uncovered for about an hour to set the icing, then wrap it tightly and return it to the freezer.
