1️⃣ Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
2️⃣ Mix Dry Ingredients
In a large bowl combine:
- flour
- sugar
- cocoa powder
- baking powder
- baking soda
- salt
Whisk together until well combined.
3️⃣ Add Wet Ingredients
Add:
- eggs
- milk
- vegetable oil
- vanilla extract
Beat with a mixer for 2 minutes until smooth.
4️⃣ Add Hot Liquid
Slowly mix in the hot coffee or hot water.
The batter will be thin—this is normal and helps make the cake moist.
5️⃣ Bake the Cake
Divide the batter between the pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely.
🍥 Make the 7-Minute Frosting
6️⃣ Combine Ingredients
In a heatproof bowl combine:
- sugar
- egg whites
- water
- cream of tartar
- salt
7️⃣ Heat Over Double Boiler
Place the bowl over a saucepan of simmering water.
Beat continuously with a mixer for 7 minutes until the frosting becomes thick, glossy, and fluffy.
8️⃣ Add Vanilla
Remove from heat and beat in vanilla extract.
🎂 Assemble the Cake
- Place one cake layer on a serving plate.
- Spread frosting on top.
- Add the second cake layer.
- Frost the top and sides generously.
The frosting should look soft, fluffy, and cloud-like.
✨ Tips for the Best Cake
- Use hot coffee instead of water to deepen the chocolate flavor.
- Frost the cake immediately, as 7-minute frosting sets quickly.
- Toast the frosting lightly with a kitchen torch for a marshmallow flavor.
If you want, I can also show you:
🍫 The famous Hershey’s chocolate cake (super moist)
🎂 Old-fashioned chocolate layer cake from the 1950s
🍰 Chocolate cake with whipped cream frosting.