To Whom It May Concern,
I, San, would like to apologize to all those I may have come in contact with last Friday night, possibly displaying less than my best behavior. I too, would like to state that I am not responsible for some things I may or may not have said to my children and husband due to my obsession with and near breakdown over chocolate cake. I was not able to function due to the lack of cake Friday night, and I am sad to report I was not able to satisfy my craving until Saturday afternoon. That left me in more than in a bit of distress. Therefore, I feel I must share with you the recipe that made me go… hmm, how do I say it? Crazy for a few hours. Well, maybe more like 12. So today I share the cause of my near collapse, introducing the Best Ever Chocolate Layer Cake. Three layers of rich, decadent, and moist cake with a smooth, rich chocolate buttercream icing. This cake has all the essential ingredients to be the best cake you will ever eat, including chocolate, chocolate, and more chocolate! Just don’t blame me if you go into withdrawals when you run out. Husbands beware.
XOXO San, the crazed Friday night chocolate cake lady
Best Ever Chocolate Layer Cake - Rich, moist triple layered chocolate cake with a chocolate buttercream frosting.
- Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate Frosting
- 1½ cups butter (3 sticks), softened to room temp
- 1 cup cocoa
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with some flour.
In mixing bowl, I use my Kitchen Aid add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in beat on high for about 1 minute.
Evenly distribute cake batter between the three (or two) prepared 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.
Frost cake with frosting.
In a stand mixer cream together butter and cocoa powder until well-combined.
Add powder 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.
Add vanilla extract and mix well.
Tip to get the right consistency of frosting you may need to add additional milk or powdered sugar. 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.
Prep time includes the time to frost and put together the cake.
Kids review: They all take after their Momma and love chocolate! So naturally this is a hit. The last time I made it they said it looks like a professional cake like one you would see on the Food Network! Okay, sweet I am off to cake wars, lol.
Adapted from Add a Pinch