The BEST Chocolate Cake I've Ever Had
The title is no joke here. This recipe for Chocolate Cake puts all others to rest...it's that good. Not only does this chocolate cake have a rich, moist texture but it is literally the easiest thing in the world to make! Alright, toast is easier but come on...chocolate cake is way more exciting than toast. If you disagree then head on out of here because the rest of us want some chocolate cake!
This recipe yields enough batter to fill 3 8" pans, 4 5" pans, and make about 2+ dozen cupcakes. So strap on your apron and let's get to it!
2 cups sugar
2 cups all- purpose flour (or cake flour)
1/2 cup plus 1 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. espresso powder
1/2 tsp. salt
1 cup whole milk
1/2 cup vegetable oil
2 1/2 tsp. vanilla extract
2 eggs (room temperature)
3/4 cup boiling water
Preheat the oven to 350° F and line whatever size pan you are using with parchment paper and lightly grease to coat. As I mentioned above, this recipe yields enough batter to fill 3 8" pans, 4 5" pans, and make about 2+ dozen cupcakes.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, espresso powder and salt. Whisk until well combined.
Form a well in the center of the bowl and pour in the milk, vegetable oil, vanilla, and eggs. After a few seconds of mixing the batter will seem very thick and dry. When this happens, while whisking, add the boiling water in a slow stream.
Once all of the boiling water has been added continue to whisk the batter together until there are no lumps and it is nice and smooth. This batter will be very thin.
See?! I told you it was that easy! You have just made the BEST chocolate cake in 4 steps.
Pour the chocolate cake into your prepared cake pans and bake (depending on the size of your pan) for 35-40 minutes or until a toothpick inserted in the center comes out clean.
You can't have chocolate cake without buttercream! Below I will be including my favorite chocolate buttercream recipe. If you'd prefer a vanilla buttercream, the recipe can be found right here;
1 cup unsalted butter (softened)
3 1/4 cups confectioners sugar (sifted)
3/4 cups unsweetened cocoa powder (sifted)
2 1/2- 3 Tbsp. heavy cream (or milk)
1 1/2 tsp. vanilla extract
Pinch of salt
In a bowl of a stand mixer fit with the whisk attachment, cream the butter on medium speed until light in color and creamy.
Scrape down the sides of the bowl to get all of the butter at the bottom of the bowl. Sift in the powdered sugar and cocoa powder.
Turn the mixer on low speed and add the heavy cream as it mixes. Stop to scrape down the sides of the bowl as you go.
Add in the vanilla extract and pinch of salt.
Continue to mix increasing the speed to medium until there are no lumps and the buttercream has a nice, smooth consistency.