Sunk Chocolate Cake
A rich and moist chocolate cake that's perfect for any celebration or a sweet treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups vegetable oil
- 1 cups milk
- 1 cups hot water or hot coffee
- 2 teaspoons vanilla extract
Frosting Ingredients
- 1 cups unsalted butter (softened)
- 0.75 cups cocoa powder
- 3.5 cups powdered sugar
- 6–8 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract (for frosting)
- a pinch salt (for frosting)
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla together.
- Pour the wet mixture into the dry ingredients and mix until smooth.
- Gradually add hot water or coffee to the batter until it becomes liquid.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
- For the frosting, beat the softened butter until smooth and creamy.
- Slowly mix in cocoa powder and gradually add powdered sugar.
- Thin it out with cream if needed, then add vanilla and a pinch of salt.
Assembly
- Assemble the cake by placing one layer on a serving board.
- Spread frosting on top, then place the second layer on top.
- Cover the entire cake with the remaining frosting and smooth out the edges or create decorative swirls.
Notes
This cake is best served at room temperature. Consider adding chocolate chips for extra texture or using melted chocolate in the frosting for a richer flavor.