Saturday, May 23, 2009

Chocolate Cake Recipe

I tested a handful of chocolate cake recipes and none compared to this one. The only downfall to it is it's so moist, it's hard to decorate. You'll have a hard time trimming it if it isn't frozen. It calls for coffee but I switched that out for prepared hot chocolate. The chocolate taste is pretty strong so if you like it more mild, just use water.

1 3/4 C all-purpose flour
2 C white sugar
3/4 C unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 C prepared hot chocolate (should not be hot-you can even just add in aprox. 3T hot chocolate powder and then 1 C water)
1 C buttermilk (I never have this on hand so I make it-put 1T distilled white vinegar in measuring cup and then fill with milk until you reach 1 C)
1/2 C Veg Oil
1 tsp vanilla extract (pure vanilla-not imitation-can buy it the cheapest at Costco)

Oven 350. Grease 2-8 or 9 inch round cake pans.

Combine flour, sugar, cocoa, soda, powder, and salt.

Add eggs, hot chocolate, buttermilk, oil, and vanilla. Beat for 2 minutes on medium. Pour into prepared pans.

Bake for 25-35 minutes or until toothpick clean. Cool on wire rack.

This cake is my most ordered and usually paired with the cream cheese frosting (scroll down to the Easter cake for the recipe) but it would also go well with just plain or chocolate butter cream, chocolate mousse, or even ganache