THE MOST AMAZING CHOCOLATE CAKE RECIPE

Ingredients

1. butter and flour for coating and dusting the cake pan
2. 3 cups all-purpose flour
3. 3 cups granulated sugar
4. 1½ cups unsweetened cocoa powder
5. 1 tablespoon baking soda
6. 1½ teaspoons baking powder
7. 1½ teaspoons salt
8. 4 large eggs
9. 1½ cups buttermilk
10. 1½ cups warm water
11. ½ cup vegetable oil
12. 2 teaspoons vanilla extract
13. Chocolate Cream Cheese Buttercream Frosting
14. 1½ cups butter, softened
15. 8 oz cream cheese, softened
16. 1½ cups unsweetened cocoa powder
17. 3 teaspoons vanilla extract
18. 7-8 cups powdered sugar
19. about ¼ cup milk (as needed)

Instructions

• Preheat oven to 350 degrees.
• Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
• Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
• Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
• Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
• Frost with your favorite frosting and enjoy!
• Chocolate Cream Cheese Buttercream Frosting
• In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
• Add in cocoa powder and vanilla extract. Beat until combined.
• Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Notes

• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract

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