Chocolate Cake
This is the best chocolate cake recipe ever. Period! I have been making this recipe for years and it is always a smash hit. Frost this chocolate cake with regular buttercream frosting, chocolate frosting or my favorite, peanut butter buttercream frosting.
I was asked to make a birthday cake for a friend recently. I know she loves peanut butter cups so I decided to make this chocolate cake with the peanut butter buttercream frosting. It was a Disney themed party so I made a rice cereal ball to look like spaceship Earth from Epcot center. Usually I am not great at decorating specialty cakes, but this one came out great and everyone raved about the flavor.
This cakes always comes out moist and delicious. The addition of the espresso powder or coffee brings out the chocolate flavor for that extra boost. Give it a try and let me know what you think in the comments.
-Scott
Chocolate Cake
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder (100% dutched cocoa)
- 1 3/4 tsp baking powder
- 1 3/4 tsp baking soda
- 1/2 tsp espresso powder (optional)
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans (cupcakes and sheet cake variations listed below).
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin).
- Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Variations
- ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
- THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 18 to 22 minutes. Cool completely. Frost. About 30 cupcakes.
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