2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup chocolate milk
1 cup (2 sticks) unsalted butter, melted
1/4 cup cocoa powder
While cake is in the oven, beat butter for 2-3 minutes, or until fluffy and lightened in color.
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 cup chocolate milk
1/4 teaspoon salt
Preheat oven to 350°F and grease and flour a standard 12-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat eggs and sugar on medium-high with an electric mixer until they double in size, about 3 minutes. Add the melted butter and vanilla, beat until combined.
Add half of the dry ingredients into the egg mixture and beat to combine. Slowly add the chocolate milk and continue beating. Add in rest of dry ingredient mixture and mix until incorporated.
Pour the batter into prepared pan and bake with the oven rack in middle position until a toothpick inserted into the center comes out clean, 50-60 minutes.
Add powdered sugar one cup at a time, beating until well combined, then mix in cocoa powder and salt.
Slowly add chocolate milk and beat until well combined. Mix on medium-high speed until fluffy and desired consistency.
Remove from oven and let cool in baking dish for 10 minutes before moving to a cooling rack.
Let cake cool completely before spreading frosting on top and serving. Enjoy!