Best Chocolate Cake - REALLY!

20m
Prep Time

30-35m
Cook Time

50m
Ready In

"This really IS the best chocolate cake you will ever have! Many people have told me this is the BEST cake they have ever had in their life. This cake is so rich and moist, the small amount of espresso powder enhances the chocolate flavor but does not taste like espresso at all. This cake is just pure heaven!"

Original is 12-14 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (259 g)
Calories 916.4
Total Fat - 36.7 g
Saturated Fat - 18.3 g
Cholesterol - 101.7 mg
Sodium - 659.2 mg
Total Carbohydrate - 150.4 g
Dietary Fiber - 4.7 g
Sugars - 126.5 g
Protein - 7 g
Calcium - 124.5 mg
Iron - 2.4 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

TO MAKE THE CAKE

Step 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.

Step 3

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.

Step 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 comes out clean.

Step 5

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

Step 6

Frost cake with Chocolate Frosting.

TO MAKE THE FROSTING

Step 7

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Step 8

Cream together butter and cocoa powder until well-combined.

Step 9

Add sugar and cream to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of half and half. 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.

Step 10

Add vanilla extract and espresso powder and combine well.

Step 11

If frosting appears too dry, add more cream, 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.