I love chocolate cake. Actually, I love chocolate but a rich, gooey chocolate cake is one of my favorite things to eat. It’s hard to declare that one cake is “The Best” compared to another cake but this recipe has been in my family for years and I make it for every birthday. The kids love the frosting and the adults love the rich chocolate flavor. It is my favorite dessert.
This recipe is similar to the Hershey’s recipe that is in every church cookbook in America. I like the addition of the espresso powder and I use buttermilk for a richer taste. You can substitute melted coconut oil for the canola. It’s more work but you will get a sweeter flavor. Also, even though this is a thin batter I use my stand mixer. It’s faster and you get a better consistency.
The Best Chocolate Cake
- 2 cups all-purpose flour. Sift the flour if you have time
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup buttermilk
- 1/2 cup vegetable canola oil
- 2 large eggs. Make sure the eggs are at room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
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 until well combined.
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 of the chocolate cake 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.
Note: Don’t panic-this batter will be thin after you add the hot water.
Chocolate Buttercream Frosting
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 to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Chocolate, more chocolate! Thanks
Great pictures! I am going to try this just to see if I can get the same results.