Ingredients: |
Ingredients: 2 cups unbleached or all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
1/2 cup water
2 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
1/2 cup butter, slightly melted
Chocolate frosting:
3/4 cup butter, softened
4 1/2 cups powdered sugar
1 cup + 2 tablespoons unsweetened cocoa powder
3/4 cup milk
2 teaspoons vanilla
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Directions: |
Directions:Preheat oven to 350º F. Generously grease (2) 9" round pans and line the bottoms with parchment paper, then lightly grease the bottom of the pans again.
Put all the cake ingredients in a large mixing bowl. Mix on low speed for a minute, scraping occasionally. Then beat on high speed for 3 minutes, scraping occasionally again.
Evenly divide the batter between the two prepared pans and smooth.
Bake in a preheated oven for 35-40 minutes, or until a toothpick comes out a little sticky, but not wet or dry.
Cool cakes 20-30 minutes. Remove from pans and allow to cool completely on cooling racks. *Leave the papers on the bottoms for easier handling.
Chocolate frosting:
In a large bowl add the softened butter, sift the confectioner's sugar and cocoa powder over the bowl, then add the remaining ingredients.
Mix on low speed until blended, scraping occasionally. Then mix on medium speed a minute, scraping occasionally. Beat on high speed approximately 3 minutes, or until extra smooth and creamy, scraping occasionally again.
Assembling & decorating:
Place one cooled cake on a platter and put small pieces of wax or parchment paper just under the edges. This will keep your platter nice and clean.
Top with approximately 1/3 of the frosting and evenly smooth.
Put the second cooled cake on top of the frosting, remove the paper and add another 1/3 of the frosting, smoothing across the top again.
Next, place spoonfuls of frosting around the outer edge of the top of the cake and work it down the sides, smoothing all the sides of the cake.
Create pretty swirls on top with the back of a large spoon. Carefully remove the wax or parchment papers under the edge of the cake by gently lifting the cake with a large knife while pulling out the papers. |
This recipe for Homestyle Chocolate Cake from Scratch is from