I would describe this cake as velvety smooth with the perfect sweetness. Its not so rich that you are immediately licking your pallet and thirsting for a glass of milk. Instead, you savor the flavor. Its melt in your mouth good, and the side of vanilla ice cream or glass of milk just enhances it. Its not a rescue. Have I mentioned yet that it was easy and fast? Here it is in all its glory!
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I'm not a pro decorator or anything, but I did try my hand at a few roses. Next time some colored icing for a fun rose cake!
Here is the original pin and link:
http://addapinch.com/cooking/2013/01/25/the-best-chocolate-cake-recipe-ever/#.Ur2KV6DTXJt
Here is the recipe:
For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 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
- Preheat oven to 350ยบ F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. I also like to use the wax paper method. Cut out a piece of wax paper to place in the bottom of the pan after you spray. Helps the bottom just pop out!
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine, or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. (If it appears pretty runny, then you are doing it right!)
- 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.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost cake with chocolate buttercream frosting.
For the Frosting:
- 1½ cups butter (3 sticks), softened
- 1 cup unsweetened cocoa
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
- Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- 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.
- Add vanilla extract and espresso powder and combine well.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
My last little note is this: ESPRESSO POWDER is not generally available at your local store. You can buy it through Amazon or specialty places. I did not have Espresso Powder so I looked up a substitute and found that you can use regular instant coffee crystals instead. You just use twice the amount.
Get to your kitchen and make this cake now! I guarantee no crumbs left behind!
As always,
Happy Pinning!
