Not long ago my daughter said she had found a recipe for chocolate cake that she was going to make. I don’t know about you, but I’ve never been able to make a great cake from scratch. They all look so good in the images in the magazines or what-not, but when I’d make them, they weren’t moist, nor flavorful, and were so dense I needed a gallon of milk to wash it all down. So I was a bit skeptical about the cake she was going to make from scratch, but I didn’t say anything.
I didn’t pay much attention while she was preparing the batter. Once she got it in the oven and it started baking though, my senses perked up. The heavenly chocolate smell was teasing me immensely! Out of the oven was even worse. How long does it take for a cake to cool anyway??? I lingered around the kitchen trying to be discreet, waiting for her to say “Do you want to taste this cake, Mom?”. When she finally asked, I think I may have tripped over myself getting to the kitchen counter to have a bite.
No joke. This is the best chocolate cake recipe I’ve ever tried from scratch. If you like chocolate, you are going to absolutely love this cake. Seriously, it’s that good. Moist, chocolately, mouth watering goodness in every bite! The bonus is that it’s very easy to make. Try it. You know you want to. Did I mention how delicious it is?
- 1 3/4 cups all purpose flour
- 2 cups granulated white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or substitute by putting 1 tablespoon white vinegar in a cup then filling the rest up the milk; let stand 5 minutes until thickened)
- 1/2 cup butter, melted
- 1 tablespoon vanilla extract
- 1 cup hot coffee (or 2 teaspoons instant coffee in 1 cup boiling water)
- Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
- In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
- Pour batter evenly between the tow pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in center comes out clean with just a few moist crumbs attached.
- Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release.
- Cool completely before handling or frosting.
Note: Recipe adapted from Foodess.com
I used this frosting recipe but the link above will show you another one that looks amazing! Double the recipe to get a thicker layer of frosting. A single recipe is just enough to frost the cake with a thin layer.
Vanilla Buttercream Frosting
1/2 cup butter, softened
1 (3 oz) package cream cheese
1 (16 oz) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Instructions: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
Now that your mouth is watering, head over to Pam Douglas’ at PD Creations Photography to see what goodness she’s cooked up.