Wednesday, November 20, 2013

Rich, Wonderful Chocolate Cake!


A couple of weekends ago, I just got this itch to make a chocolate cake.
I was so excited to have the time to try a
 new recipe from scratch!

I wanted to share this recipe, because it is the best homemade chocolate cake I have ever
had in my life, if not the best chocolate cake I have ever had, period.
  With it being the best time of year- baking season!- I think this is
a cake that you could make to wow everyone at a dinner or in your family.
It is decadent, rich, and wonderful.
And perhaps most of all, everyone that tried it told me it was the
moistest chocolate cake they had tasted.  I also thought it had the most flavor
of any chocolate cake I have eaten before.
The best parts... The cake kept getting moister and sweeter with each
day that it sat, and it was an easy recipe to make.
It was WELL worth my time in the kitchen!
 It was a joy to get it out of the oven and see that rich
chocolate color and then to taste the scrumptious flavor.
.          .          .
 

The recipe was simple to follow and I am so happy I stumbled upon it.
You can find it here on Add a Pinch, and right here:

"The Best Chocolate Cake Recipe Ever"

Cake

2 cups all purpose flour
2 cups sugar
3/4 cup cocoa (I used Nestle)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

Frosting

1 1/2 cups butter (3 sticks), softened
1 cup cocoa
5 cups confectioner's sugar
1/2 cup milk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder


Pour into one 13x9 or two smaller cake pans.
Bake at 350 degrees for 30 to 40 minutes.
And here are the instructions!

Instructions
  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. For the cake:
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Frost cake with Chocolate Frosting.
  8. For the Chocolate Frosting:
  9. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
  10. Cream together butter and cocoa powder until well-combined.
  11. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  12. Add vanilla extract and espresso powder and combine well.
  13. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
A couple of side notes:
-If you don't have espresso powder on hand, the cake will still turn out great.
I didn't have any and was afraid it might alter the flavor, but it was still wonderful.
I think that the espresso powder would just amp up the chocolatey-ness even more.
-If my frosting looks a little runnier than it maybe should have been, that
is because I started making the frosting and halfway through I realized I didn't
have enough confectioner's sugar.  So I had to try to balance out the taste of all of
the cocoa I had put in with something, so I used milk a little heavy-handedly.
It still tasted great- it just made it a little harder to frost with.
-I would recommend cutting the frosting recipe measurements in half.
I cut them down and had a whole lot left over still.


  
If you decide to try this cake, I hope you enjoy it! 
If you love a good, rich, moist chocolate cake, I'm sure you won't be disappointed.
It is definitely my go-to chocolate cake recipe now, and I hope to make another
one soon because we're already having withdrawals, haha!
I recommend this cake recipe whole-heartedly.
Happy baking! And happy baking season!
Blessings!




1 comment:

  1. Oh my goodness! This looks so yummy!!! I will definitely try this sometime soon (:

    ReplyDelete

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God Bless You,
Jazzmin

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