Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking sheet or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt. Set aside.
- In a saucepan, combine the butter, water, and cocoa powder. Bring to a boil over medium heat, stirring occasionally. Once it reaches a boil, remove from heat and pour over the flour mixture. Stir until well combined.
- In a small bowl, beat the eggs, then add the milk, vinegar, baking soda, and vanilla. Stir the egg mixture into the chocolate batter until smooth and fully combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes before frosting.
For the Chocolate Frosting:
- In a medium bowl, beat the softened butter until creamy.
- Add the sifted powdered sugar and cocoa powder gradually, mixing well.
- Pour in the milk and vanilla, and continue beating until smooth and fluffy. Adjust consistency by adding more milk (for a thinner frosting) or more sugar (for a thicker frosting).
- Spread the frosting over the warm cake (not hot, just warm) so it melts slightly and glides over the surface.
- If desired, sprinkle mini chocolate chips or any topping of choice while the frosting is still soft.
Tip: This cake gets even better the next day, making it perfect for events and gatherings. Just cover and store at room temperature.