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The Best Chocolate Cake. Ever.

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Here is a basic chocolate cake that is totally a win-win. It’s easy and wonderful and the perfect chocolate birthday cake. And the beauty of this is that most likely you have everything you need in your cupboard. You can’t go wrong with this one, it’s always consistent and totally delicious. Now since we believe in full disclosure if you were to ask us which chocolate cake we think is better – the Vegan version  or this version – well, then we would have to say the vegan version. We know, shocking right? That is not to say that this is not a totally wonderful, lovely and utterly chocolatey, dense cake cause it is thus – The Best Basic Chocolate Cake. Ever.  In the traditional sense that is :-) We just happen to like the vegan version just a bit better. So there. So here is what you should do….try them both and then make your own decision and then let us know. That would be lovely. Thank you.

The Best Basic Chocolate Cake. Ever.

Ingredients:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • 1/2 vegetable oil
  • 2 eggs
  • 2teaspoons vanilla extract
  • 1 cup boiling water

Instructions:

Preheat oven to 350 degrees F. Prepare two (or 3 if making a 3 layer cake) 8 or 9 inch cake pans by spraying with baking spray or buttering and lightly flouring.

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.

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.

Distribute cake batter evenly between the two (or 3) cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Classic Chocolate Frosting:

This will “almost” frost 2-8 inch round cake pans. That being said it will probably actually frost 2 8 inch round pans, we just like a lot of frosting so if we are doing 2-8 inch pans we 1 and 1/2 times the recipe and if we are doing 3-8 inch round cake pans definitely double this recipe!!

Ingredients:

  • 1/2 cup butter, softened
  • 2 2/3 cups confectioners sugar
  • 1/3 cup milk (half-and-half if you have it).
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup unsweetened cocoa  powder, sifted

Instructions:

Cream the butter, blend in the cocoa powder, vanilla, confectioners sugar, alternately with the milk.
Beat with mixer until the desired texture is achieved adding more milk if needed.

Chocolate leaves:

Using a small paintbrush, paint a thin coat of room temperature melted semisweet or white chocolate on the vein side of non-sprayed clean and dried leaves. Place on parchment or foil lined flat pan (I use a cookie sheet) refrigerate until set then peel off leaf to reveal a lovely edible, chocolate leaf!!  I like to use lemon or rose leaves but a number of non-toxic leaves can also be used. Here is a good guide to check out before getting creative with your leaves: http://www.rosefloral.co/blog/poisonousplants
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