Not a lot to be said in this post except for HOT DAMN! That was a delicious cake!! My very first ever chocolate cake made completely from scratch. It was devilishly delicious and super moist! Oh, and tomorrow is National Chocolate Cake Day!! What better way to celebrate than with this bad boy!?!?!?
- 2 cups Cup 4 Cup
- 2 cups sugar
- ¾ cup unsweetened cocoa
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup very strong brewed, piping hot coffee
Preheat oven to 350ยบ F. Prepare three 9-inch cake pans by buttering.
Add Cup 4 Cup, sugar,
cocoa, baking powder, baking soda, and salt to a large
bowl or the bowl of a stand mixer. Stir through mixture until combined well.
Add milk,
vegetable oil, eggs, and vanilla to dry mixture and mix together on
medium speed until well combined. Reduce speed and carefully add piping hot coffee to the cake batter. Beat on high speed for about 1 minute to add
air to the batter.
Distribute cake
batter evenly between the three prepared cake pans. Bake for 25-30
minutes, or until a toothpick or cake tester inserted in the center comes
out clean.
Remove from the oven and allow to cool for at least 30 minutes, remove from the pan and then add icing.
Christian never eats all the icing from the outer side of the cake, so I
opted to just make enough for the layers... I would suggest
refrigerating for about an hour after the cake is frosted, but we
couldn't wait and devoured a piece right away....
For the icing I used a stick of butter and half a package of cream cheese softened and added about two cups of powdered sugar and mixed until smooth. A caramel, buttercream, or chocolate icing would also be delish on this super moist cake.
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