Easy ‘In One Bowl’ Chocolate Cake
2 cups all-purpose flour
1 1/2 cups whole milk
2/3 cups granulated sugar
2/3 cups dark brown sugar
1 cups unsweetened cocoa
3/4 cup butter
3 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Cream-Cheese Fudge Frosting
8 ounces cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
3 tablespoons whole milk
3 cups confectioners’ sugar, sifted
2/3 cups cocoa
1 teaspoon salt
1 1/2 teaspoons vanilla extract
In a large bowl, using a mixer set at low speed, combine the flour and remaining 10 ingredients. Increase mixer speed to medium and continue to beat for 3 more minutes.
Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched (it was about 33 minutes in my convection oven). Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the pan sides. Invert cake layers onto the wire rack to cool completely.
Use a serrated knife to level the tops of the cake layers, if necessary. Place the first cake on a nice cake plate and spread a layer of frosting evenly over it. Add the second cake on top and ice completely.
Store refrigerated for up to 4 days.