Tuesday, January 8, 2019

The Most Amazing Chocolate Cake





The Most Amazing Chocolate Cake









This cake is soft and has the perfect crumb. I can't imagine making a chocolate cake with any other recipe. It is so easy to make and puts the recipes for doctored cake mixes to shame. I'm eating a piece of the cake as I write this, drooling all over my keyboard. It's incredibly delicious.

INGREDIENTS

The most amazing chocolate cake

  • 3 cups of granulated sugar
  • 4 large eggs
  • 1 tablespoon of baking soda
  • 1 1/2 teaspoons of salt
  • 3 cups all-purpose flour
  • butter and flour to coat and sprinkle the cake pan
  • 1 1/2 cups unsweetened cocoa powder
  • 1 1/2 cup lukewarm water
  • 2 teaspoons of vanilla extract
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 cup buttermilk
  • 1/2 cup vegetable oil

Cream cheese and chocolate butter frosting

  • 3 teaspoons of vanilla extract
  • 7-8 cups of powdered sugar
  • 8 oz cream cheese, softened
  • 1 1/2 cup softened butter
  • 1 1/2 cups unsweetened cocoa powder
  • about 1/4 cup of milk as needed


INSTRUCTIONS

The most amazing chocolate cake

First, preheat the oven to 350 degrees Fahrenheit. Butter three 9-inch cake slices. Sprinkle with flour and remove the excess.

Then, mix together flour, sugar, cocoa powder, baking soda, baking powder and salt in a stand mixer on low speed until combined.

Add the eggs, buttermilk, lukewarm water, oil and vanilla. Beat on medium speed until smooth. It should only take a few minutes.

Divide the dough among the three molds. I found that it takes a little over 3 cups of dough to divide it evenly.

Bake for 30 to 35 minutes in a 350 degree oven until a toothpick inserted in the center comes out clean.

Let cool on wire racks for 15 minutes, then unmold cakes on racks and let cool completely.

Frost with your favorite frosting and enjoy!

Cream cheese and chocolate butter frosting

First, in a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results

Then, add the cocoa powder and the vanilla extract. Beat until blended.

Stir in powdered sugar, 1 cup at a time. Add milk as needed to obtain a spreadable consistency. The frosting should be extra thick and will thicken even more if refrigerated. Happy Cooking Time.