FROM NOTHING TO SOMETHING THAT IS THE BEST. So as for my house, this chocolate cake recipe now holds that honor. As the compliments continued, I didn’t begin to tell them how easy it was to make. In all honesty, it is probably one of the easiest cakes I’ve made in a long time, really, but I just smiled and thanked them. As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming. Then the requests for the recipe started. That’s generally when you know that folks really like what you’ve made if they ask for the recipe and tell you for what event they plan to serve it. As a cook, that really is one of the highest compliments you can receive – well, at least in my book. 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. I’m not going to kid you, this makes a very rich, moist, and absolutely luxurious chocolate cake recipe. So if you are a faint of heart chocolate cake person, this is not the cake for you. Based on the Old Fashioned Hershey’s Chocolate Cake Recipe, I sort of went a bit heavy-handed with some changes testing cake after cake until I got it just the way I wanted it, but the end result was oh so worth it. The few crumbs left on plates gave that away. One of the ingredients that really made this chocolate cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting. If you’ve not tried a bit of espresso when baking with chocolate, you really should. The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet. Espresso powder is easy to find at the grocery store or even online if your grocer doesn’t stock it normally. Believe me when I say, it is very much worth the effort to have just for those times you are baking with chocolate! So my friends, if you have a chocolate lover in your midst, make them this cake. If they’ve had a bad day this is certainly something that will brighten it for them. If they’ve had a great day, then this chocolate cake is a great way to celebrate with them! It just needs to happen. Promise. Let me just say again, This Chocolate Cake Recipe + this Chocolate Frosting Recipe = The Best Chocolate Cake Recipe {Ever!} And here it is. 4.7 from 166 reviews The Best Chocolate Cake Recipe {Ever} Print Prep time 15 mins Cook time 30 mins Total time 45 mins Chocolate Cake with decadent Chocolate Frosting that will quickly become your favorite! Author: Robyn Stone | Add a Pinch Cuisine: Dessert Serves: 12 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) •1 cup cocoa •5 cups confectioner’s sugar •½ cup milk •2 teaspoons vanilla extract •½ teaspoon espresso powder Instructions 1.Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. 2.For the cake: 3.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. 4.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. 5.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. 6.Remove from the oven and allow to cool for 10 minutes. 7.Frost cake with Chocolate Frosting. 8.For the Chocolate Frosting: 9.Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. 10.Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined. 11.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. 12.Add vanilla extract and espresso powder and combine well. 13.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.
Posted on: Wed, 07 Aug 2013 14:02:11 +0000
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