Make it and love it and share it with your friends. Or don’t share it. I haven’t even assembled the cake yet, but it is mind blowingly delicious.
Trust the pregnant lady who has been craving chocolate cake for a week.
Or make it and then trust yourself.
When I get to heaven, I think God will have a piece of this sitting on a pretty plate with a nice, cold glass of whole milk.
so good. I’m speechless, but I’ll stop rambling and just give you the recipe already!
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
- 3-4 cups confectioners (powdered) sugar, SIFTED
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
- Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
And this cake. I used decaf coffee because I can’t think of anything worse than lying awake in bed wishing you could sleep but for the extra caffeine you just had in that piece of cake. Having to think about chocolate cake that is keeping you awake instead of being asleep dreaming about chocolate cake just doesn’t seem fair. Torturous, maybe. But not fair.
Best Chocolate Cake Ever from iambaker.net
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- MAKE THE CAKE: Preheat the oven to 350°. Butter two 8-inch round
cake pans and line them with parchment paper; butter the paper. Dust
the pans with flour, tapping out any excess.
- In the bowl of an electric mixer fitted with a paddle, mix the
flour with the sugar, cocoa powder, baking soda, baking powder and salt
at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs
and vanilla. Slowly beat the buttermilk mixture into the dry
ingredients until just incorporated, then slowly beat in the hot coffee
until fully incorporated.
- Pour the batter into the prepared pans. Bake for 35 minutes, or
until a toothpick inserted in the center of each cake comes out clean.
Let the cakes cool in the pans for 30 minutes, then invert the cakes
onto a rack to cool completely. Peel off the parchment paper.
- Set a cake layer on a plate with the flat side facing up. Evenly
spread one-third of the frosting over the cake to the edge. Top with
the second cake layer, rounded side up. Spread the remaining frosting
over the top and side of the cake. Refrigerate for at least 1 hour
Pictures to follow (if the cake lasts that long).