Best Chocolate Cake (Ever)

It might actually be true, it was amazingly delicious.

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addapinch.com has certainly found the best chocolate cake ever. I’m including the link to her site and the actual recipe (with a few edits that suit how I prefer a recipe to read) so it doesn’t get lost!

 
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
 
Ingredients

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Chocolate Frosting

  • 1½ cups butter (3 sticks), softened
  • 1 cup cocoa
  • 5 cups confectioner’s sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso powder

Method

Cake:

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by buttering and lightly flouring or sugaring.
  2. Whisk flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder until well combined.
  3. Lightly whisk eggs, add milk, vegetable oil, eggs, and vanilla. Either by hand, or with a mixer, add wet ingredients to dry. Carefully add boiling water to the  batter. Beat on high speed for about 1 minute.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frosting:

  1. whisk cocoa to remove any lumps.
  2. Cream together butter and cocoa powder until well-combined.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  4. Add vanilla extract and espresso powder and combine well.
  5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Assembly

  1. place flat side of 1 layer or cake on a cake plate (use the plate you plan to serve on, you won’t want to move it once it’s frosted!)
  2. spread a thin layer or preserves, ganache, or frosting on top
  3. carefully place the rounded side of the second layer on top of the first
  4. with smooth, even strokes, spread the frosting over the top and down the sides
  5. you can go back over the cake and create a pattern with your strokes once it’s covered.

Most importantly, enjoy, you’ve created something delicious!

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