Chocolate Cake with Ice-Cold Frappe
Indulge in this rich, moist chocolate cake paired with a refreshing ice-cold frappe for a perfect dessert experience that's ideal for any occasion.
Ingredients
For the Chocolate Cake
- 1.75 cups all-purpose flour
- 2 cups sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water The batter will be thin.
For the Frappe
- 2 cups ice
- 1 cup brewed coffee (cooled)
- 0.5 cups milk (for frappe)
- 0.25 cups chocolate syrup
- to taste Whipped cream (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
Baking the Cake
- Pour the batter into the prepared pans and bake for 30-35 minutes.
- Let the cakes cool before removing them from the pans.
Making the Frappe
- Blend the ice, coffee, milk, and chocolate syrup until smooth.
Serving
- Serve the baked chocolate cake with a refreshing ice-cold frappe topped with whipped cream.
Notes
Use room temperature ingredients for better mixing and a smoother batter. Let your cake cool completely before frosting to prevent melting. For an extra chocolate kick, add chocolate chips into the batter. Experiment with different flavored syrups for the frappe for variation.