Chocolate-Y Chocolate Cake

 

The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. The crumb is beautifully tender and moist, and it keeps for up to 5 days. It requires no beater, just a wooden spoon.

It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first.

Here’s another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer. Of course, that just makes things easier, but this is easily a recipe my Grandmother would have enjoyed making in her tiny kitchen with a whisk and a bowl. And I’m sure it would have turned out perfectly, too.

This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.

INGREDIENTS:

Cake:
3 cups all-purpose flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoons salt
4 large eggs
1/2 cup vegetable oil
1 1/2 cups buttermilk
1 1/2 cups warm water
1/2 tablespoon vanilla extract
1 1/2 cups high-quality dark chocolate, roughly chopped

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Frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
1 1/2 cups unsweetened cocoa powder
6-7 cups powdered sugar
1/4 teaspoon salt
1/4 cup heavy cream
1/2 tablespoon vanilla extract

PREPARATION:

Preheat oven to 350º F and lightly grease 2, 9-inch cake pans with butter or non-stick spray.
Start cake by whisking together flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl or mixer.
Beat in eggs, one at a time, then beat in vegetable oil, buttermilk, water and vanilla extract, until mixture just comes together.
Fold in dark chocolate pieces, taking care not to over mix, then pour evenly into prepared cake pans.
Place cake pans in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out mostly clean.
Remove from oven and let cool or chill completely until chilled.
Start frosting by whisking together cocoa powder, powdered sugar and salt in a medium bowl.
In a separate bowl or mixer, beat together room temperature butter and cream cheese until fluffy and smooth. 3-4 minutes. Gradually mix in dry ingredients until combined.
Working one tablespoon at a time, mix in heavy cream and vanilla extract, until desired consistency is reached.
Take cooled (or chilled) cakes and frost generously. Optional: top with more chocolate chunks.

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