Ingredients
- For the Cake:
- 2 cups sugar
- 1 ¾ cups all-purpose flour*
*Gluten-Free Alternative: 1¼ cups brown rice flour, ½ cup potato starch, ¼ cup tapioca starch - ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup milk
- ½ cup light-flavored olive oil or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Frosting:
- 1 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips (6 ounces)
- ½ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
Instructions
- Prepare the cake: Preheat the oven to 350°F (175°C). Grease a bundt pan and lightly dust with cocoa powder (or grease two 9″ round pans or line 24 cupcake cups with liners). In a mixing bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat with a mixer on medium speed for 2 minutes. Slowly add boiling water and stir to combine. The batter will be thin and watery. Pour the batter into the prepared bundt pan or evenly divide it between the round pans or cupcake liners.
- Bake the cake: For a bundt cake, bake for 35-40 minutes or until a toothpick inserted comes out clean. For two 9″ round cakes, bake for 30-35 minutes, and for cupcakes, bake for 22-24 minutes. Let the cakes cool completely.
- Prepare the frosting: In a saucepan over low heat, warm the heavy cream until steaming (or heat in the microwave for about 2 minutes). Remove from heat and add the chocolate chips to the hot cream. Let it sit for a few minutes, then whisk until the mixture is smooth and glossy. Add the powdered sugar and cocoa powder, stirring until completely smooth.
- Assemble and serve: Pour the frosting over the cooled cake. Serve immediately, or chill the cake in the refrigerator until the frosting sets.
Notes
- If you’re making cupcakes, you can also use the frosting as a filling between two cupcakes for an extra treat!
- This cake can be made in advance and stored in an airtight container for up to 3 days.
- For a dairy-free version, you can substitute the heavy cream with coconut cream and use dairy-free chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 389 kcal
- Sugar: 41g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
