2 c sugar
1 3/4 c unbleached white flour
1/2 c unsweetened cocoa powder
1 square unsweetened cocoa
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
2 eggs
1 c milk
1/2 c plus 1 T vegetable oil
2 t vanilla
1 c boiling water
double recipe chocolate buttercream frosting~ recipe to follow
Preheat oven to 350°; grease and flour three 9 inch cake pans. Melt unsweetened chocolate in microwave, per package instructions. Set aside.
In bowl of stand mixer, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla and mix on medium high 3 minutes. Stir in melted chocolate and boiling water by hand and mix well. (note: batter will be extremely runny, this is okay.) Divide evenly between prepared pans.
Bake 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans. Cool completely before frosting.
Chocolate Buttercream Frosting
1/2 c butter, softened
1/4 c milk
1 t vanilla
16 oz powdered sugar, sifted
1/4 c unsweetened cocoa powder
Beat with electric mixer on medium high 3 minutes, scraping bowl often. Frosts one 8" layer cake.
This cake had the perfect balance of sugar vs. chocolate. I hate it when there's not enough chocolate and it just tastes sweet. Conversely, it's not good when it's so laden and rich with chocolate you can only take one or two overwhelming bites. That's not appealing to me either. This had the just right balance. It is hands-down one of the top 5 chocolate cakes I've ever tasted! Thanks for spoiling me with a sample taste and thanks for posting the recipe!
ReplyDeleteI'm flattered this cake rated so highly on your chocolate cake scale especially since I know how much you LOVE chocolate!
ReplyDeleteNext time I might try substituting hot coffee for the water for a mocha cake. However I would be less likely to let the kids eat it due to the increased caffeine and I'd be forced to consume even larger quantities of CAKE!