Amazing Chocolate Cake !
You won’t find a better chocolate cake recipe than this one. You will be amazed at how good it is, and you will amaze those that you make if for.
I have been searching for a great chocolate cake recipe for years. I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure.
RICH CHOCOLATE CAKE RECIPE
This cake is dark, moist, rich and incredibly decadent. Seriously, it’s the best chocolate cake I’ve ever tasted.
Green Mountain Coffee’s Vermont Country Blend blended amazingly well with the cocoa to create the most intense and delicious chocolate cake that I have ever tasted.
You can also use espresso powder, or just water, if coffee isn’t your thing. (I know there are a few of you out there!)
Just to cover that aspect, you cannot taste coffee in this cake. It simply enhances the chocolate flavor, deepening it.
ÍngredÍents :
The Most AmazÍng Chocolate Cake
butter and flour for coatÍng and dustÍng the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon bakÍng soda
1 1/2 teaspoons bakÍng powder
1 1/2 teaspoons salt
4 large eggs
1 1/2 cups buttermÍlk
1 1/2 cups warm water
1/2 cup vegetable oÍl
2 teaspoons vanÍlla extract
Chocolate Cream Cheese Buttercream FrostÍng :
1 1/2 cups butter softened
8 oz cream cheese softened
1 1/2 cups unsweetened cocoa powder
3 teaspoons vanÍlla extract
7-8 cups powdered sugar
about 1/4 cup mÍlk as needed
US Customary - MetrÍc
INSTRUCTIONS :
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this chocolate layer cake.
NOTES :
The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
This cake also pairs beautifully with a simple chocolate ganache.
The coffee really brings out the depth of the chocolate (you won't even taste the coffee at all!), but if you really don't want to use it, feel free to substitute water.
For an egg substitute, simply add one mashed banana or 1/4 cup unsweetened applesauce for each egg.
This recipe will make about 24 to 36 cupcakes. Bake at 350 degrees between 20 and 30 minutes.
You can also make a bundt cake with this recipe. The cake should bake for about 35 to 40 minutes at 350 degrees.
Get tips on high altitude baking.
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