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Category: |
Category: |
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For the cake… |
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Ingredients: |
Ingredients: 2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp. Baking powder
1½ tsp.baking soda
1 tsp. Salt
1 tsp. Espresso powder (homemade or store bought) (see below)
1 cup milk (or buttermilk or coconut milk)
½ cup vegetable oil
2 large eggs
2 tsp. Vanilla extract
1 cup boiling water
Chocolate Buttercream frosting recipe (see below)
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Directions: |
Directions:1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. 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.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture until combined well.
4. 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 of the chocolate cake comes out clean.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
6. Frost cake with chocolate buttercream frosting. |
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Espresso Powder (bought from Amazon or homemade) |
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Ingredients: |
Ingredients: 1 cup espresso beans
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Directions: |
Directions:1. Preheat oven to 200º F.
2. Spread espresso beans in a single layer onto a baking sheet. Bake until lightly toasted and dried about 1 hour. Remove from the oven and grind in batches in a coffee or spice grinder until finely ground.
Pour into a container with a tight fitting lid, such as a small Mason jar or spice jar, and store for up to 6 months. |
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Chocolate Buttercream Frosting |
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Ingredients: |
Ingredients: 1½ cups of butter softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 tsp. Vanilla extract
½ tsp. Espresso power
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Directions: |
Directions:1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. 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.
4. Add vanilla extract and espresso powder and combine well.
5. 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. |
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Personal
Notes: |
Personal
Notes: A one bowl chocolate cake recipe that is quick, easy, and delicious!
The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting every single person around the table commented that this was the best chocolate cake they’ve ever tasted.
If this sounds like too much chocolate for your palate, try it with vanilla or white butter cream frosting. It’s absolutely delicious too!
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This recipe for The Best Chocolate Cake Recipe (Ever) is from