The Best Chocolate Cake Recipe Ever

October 16, 2023 Post a Comment

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Love at First Sight Chocolate Cake Modern Honey from www.modernhoney.com

Description

This chocolate cake recipe is a classic, moist and delicious cake that will satisfy any chocolate lover's cravings. It's perfect for birthdays, special occasions, or even just a simple dessert after a meal. This cake is easy to make, and it's sure to impress your guests.

Prep Time

The prep time for this cake is about 20 minutes. This includes gathering all of your ingredients, measuring them out, and preparing your baking pans.

Cook Time

The cook time for this cake is about 30-35 minutes. This may vary depending on your oven, so be sure to keep an eye on it as it bakes.

Ingredients

For the cake: - 2 cups all-purpose flour - 2 cups granulated sugar - 3/4 cup unsweetened cocoa powder - 2 teaspoons baking powder - 1 1/2 teaspoons baking soda - 1 teaspoon salt - 1 cup buttermilk - 1/2 cup vegetable oil - 2 large eggs - 2 teaspoons vanilla extract - 1 cup boiling water For the frosting: - 1/2 cup unsalted butter, softened - 2/3 cup unsweetened cocoa powder - 3 cups powdered sugar - 1/3 cup milk - 1 teaspoon vanilla extract

Equipment

For this recipe, you'll need: - Two 9-inch round cake pans - Parchment paper - Mixing bowls - Measuring cups and spoons - Whisk or electric mixer - Spatula - Cooling rack

Method

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. 4. Slowly pour in the boiling water and mix until the batter is smooth and well combined. 5. Divide the batter evenly between the two cake pans. 6. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. 7. Let the cakes cool in the pans for 10 minutes before removing them from the pans and transferring them to a cooling rack to cool completely. For the frosting: 1. In a large mixing bowl, cream together the softened butter and cocoa powder until smooth. 2. Add the powdered sugar, milk, and vanilla extract to the butter mixture. Mix until well combined and smooth. 3. If the frosting is too thick, add a little more milk. If it's too thin, add a little more powdered sugar. 4. Once the cakes have cooled completely, frost the top of one cake with the frosting. Place the other cake on top and frost the entire cake.

Notes

- Be sure to sift your cocoa powder to avoid any lumps in your batter or frosting. - You can substitute the buttermilk with 1 cup of milk and 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using. - This cake can be made ahead of time and stored in the refrigerator for up to 3 days. - You can also freeze this cake for up to 2 months. Just wrap it tightly in plastic wrap and foil before freezing.

Nutrition Info

This recipe yields 12 servings. Each serving contains approximately: - 460 calories - 10g fat - 85g carbohydrates - 6g protein - 4g fiber

Recipes FAQ

Q: Can I use a different type of flour? A: Yes, you can use cake flour or gluten-free flour if you prefer. Q: Can I use a different type of oil? A: Yes, you can use coconut oil or canola oil instead of vegetable oil. Q: Can I make this cake without eggs? A: Yes, you can substitute the eggs with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas.

Recipe Tips

- Don't overmix the batter, as this can cause the cake to be tough. - Be sure to use room temperature ingredients, as this will help the batter mix together smoothly. - For a more intense chocolate flavor, you can add a teaspoon of espresso powder to the batter. - To make the frosting extra smooth, you can sift the powdered sugar before adding it to the butter mixture.