Chocolate Cake

Yes. Bake the unfrosted cake, cool completely, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw at room temperature for 1-2 hours, then frost. An unfrosted, fully cooled cake can also be wrapped and kept at room temperature for 2 days.

Yes. Divide the batter between two greased 9-inch round pans and bake for 22-26 minutes. Cool, then frosting as directed, using 0.5 to 0.75 cup frosting between layers and the remainder on top and sides. The frosting recipe yields enough for a two-layer cake.

This usually happens from overbaking. The boiling water keeps this cake moist by design, but ovens vary—start checking at 28 minutes. The cake should still jiggle very slightly in the center and a toothpick should come out with moist crumbs, not clean. Underbaking by 1-2 minutes is better than overbaking.

No—cocoa powder needs the emulsion that butter provides to create a smooth, glossy frosting. Oil-based frostings break and separate. Always use real butter.

Chocolate cake pairs perfectly with cold milk, hot coffee, or vanilla ice cream. For an elegant presentation, add fresh berries or whipped cream on the side.

Cover the whole cake loosely with plastic wrap and keep at room temperature for up to 2 days, or refrigerate for up to 5 days. Wrapped individual slices can be frozen for up to 2 months; thaw at room temperature for 1-2 hours. Do not refrigerate unless your kitchen is very warm—cold cocoa frosting becomes stiff.