Sunk Chocolate Cake with Rich Cocoa Frosting

Directions

1. Cake

1. Preheat the oven to 180°C (350°F).Ensure the oven reaches full temperature for even rising and proper baking.
2. Grease two 8-inch cake pans and line the bottoms with parchment paper.The parchment helps prevent sticking and allows the moist layers to release easily.
3. In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt.Whisk thoroughly to remove cocoa lumps and distribute leaveners evenly.
4. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla.The mixture should look smooth and slightly thick before incorporating into the dry ingredients.
5. Add the wet mixture to the dry ingredients and mix until smooth.Avoid overmixing; stir just until no dry streaks remain.
6. Finally, add hot water or coffee. The batter will become quite liquid; this ensures the cake is extra moist.The heat blooms the cocoa, intensifying the chocolate flavor without altering the sweetness.
7. Pour the batter evenly into two pans. Tap the pans lightly on the counter to remove air bubbles.This helps the surface bake evenly and prevents large air pockets.
8. Bake for 30–35 minutes or until a toothpick comes out clean.The top may appear slightly sunken—this is normal and contributes to the cake’s soft texture.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.Cooling fully ensures the delicate layers stay intact when frosted.
   

   2. Chocolate Frosting