A rich, moist, creamy, melt in your mouth, chocolatey of chocolate homemade cake that you can totally eat for breakfast (or any time, really) because, only a fiend would stand in the way of "eat dessert first". Am I right? 

Besides the flavor, nothing makes you feel like more of a rock star than NAILING a homemade masterpiece like THE Chocolate Cake (it's the best of grandmas chocolate cake!)

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WHY THIS RECIPE WORKS

• This recipe is so decadent and rich and works so well because of the deep chocolate flavors added by cocoa and coffee, just like grandmas chocolate cake! 
• Beating this cake nearly to death after adding the boiling water whips up so many little bubbles that the cake becomes light and fluffy.
• The icing on this homemade chocolate cake is DIVINE! 
• When you lift the top off of the cake container, the deep and rich chocolate smell that drifts through the room is nothing short of a dream.

FREQUENTLY ASKED QUESTIONS (FAQ)

WHAT MAKES THIS CAKE SO MOIST AND FLUFFY? 

This cake calls for boiling water to be added at the end. Once the boiling water is added, you use your mixer on HIGH speed for several minutes. 

This whips tiny bubbles into the cake batter and gives it a lovely moist and fluffy texture.

HOW DO YOU MAKE CAKES MOIST? 

The best moist cakes have several things that make them right...

1.  Moist cakes are baked for the correct amount of time and removed from the oven promptly when done. 
2. Moisture is held in when cakes are allowed to cool and then iced and covered right away.
3. A perfect recipe also helps with proper moisture and this recipe is one of those. 

WHATS THE DIFFERENCE BETWEEN A CAKE MIX AND THIS RECIPE? 

A cake mix uses pre measured and processed ingredients to make a cake. This recipe uses ingredients all from scratch and homemade! Just like your grandma did! 

HOW LONG WILL THIS CAKE LAST? 

This cake will last about 5 minutes after you set it on the table, believe me, people are going to DIG IN! 

If you happen to have any left, it is good for about 5 days if you keep it covered.

DO I HAVE TO KEEP THIS CAKE IN THE REFRIGERATOR?

No, you can allow this cake to stay out on the table in a cake keeper. 

CAN THIS CAKE BE FROZEN? 

Yes, you can freeze this cake if you wrap it very well. It's best to wrap it without the icing and then apply the icing when you thaw it. 

This cake will last about 3 months in the freezer if wrapped well. 

HOW SHOULD I DECORATE THIS HOMEMADE CHOCOLATE  CAKE? 

Believe me, the icing is beautiful and you won't need more than that. Are you using this as a birthday cake? 

Simply add candles and that will be lovely. 

WHAT ARE SOME WAYS TO CHANGE THIS RECIPE SLIGHTLY? 

You could add...

• ½ teaspoon Orange flavoring 
• ½ teaspoon raspberry flavoring
• Cover with a can of raspberry pie filling
• Add fresh spring strawberries to the top
• Add some whipped cream and cherries to the top

TIPS AND TRICKS FOR HOMEMADE CHOCOLATE CAKE

• Put the water on to boil as soon as you get ready to make cake and it will be boiling when you are ready to add it. 
• Gather all of your ingredients before you start, that way you won't forget one. 
• If you don't have any instant espresso, it's fine to use instant coffee OR substitute ½ of the water you will add with liquid coffee. 
• You can find instant espresso at Williams Sonoma if you can't find it anywhere else. 
• The final cake batter will be very loose and liquidy. No worries, that is how it is supposed to look.
• You'll note that the cake batter, if you have whipped it up right, will have a LOT Of bubbles in it. That's perfect! 
• Use the best Cocoa that you can find. I usually use Hershey's (it is what is at my local grocery). Don't use the off brand. 

LET'S SEE HOW THIS IS DONE

First whisk all of the dry ingredients together

Then whisk the dry ingredients together.

Then add the oil.

Add the cream to the mix

Add two room temperature eggs to the bowl

This is how the mix should look after the boiling water has been added

EQUIPMENT I USE TO MAKE THIS HOMEMADE CHOCOLATE CAKE

1. You'll see I'm using my new for this project. It is an Artiste Stand Mixer made by Nutrimill Any type of electric mixer will work. I am not sure that you would be able to whip this sufficiently by hand to make enough bubbles. 
2. I also use two Wilton Cake pans.

If you enjoyed this recipe for THE homemade chocolate cake, you might also enjoy

• Mawmaw's banana pudding
• Chocolate Nutter Butter Crispy Treats
• How to make blueberry pie with blueberry pie filling
• Fresh homemade lemonade concentrate
• Orange Cinnamon Roll Coffee Cake

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THE RECIPE FOR THE CHOCOLATE CAKE!

THE Chocolate Cake

A rich, moist, creamy, melt in your mouth, chocolatey of chocolate cake that you can totally eat for breakfast (or any time, really) because, only a fiend would stand in the way of "eat dessert first".  Am I right? 

5 from 1 vote

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Course: Dessert

Cuisine: Dessert

Keyword: homemade chocolate cake, grandmas chocolate cake

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 16

Calories: 550kcal

Author: Wendi Spraker

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon instant espresso
• 1 cup heavy cream
• ½ cup vegetable oil
• 2 eggs – room temp
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• pinch of salt
• 1 cup boiling water

For the Icing

• 1½ cups butter 3 sticks – allow to come completely to room temperature
• 1 cup unsweetened cocoa
• 5 cups confectioner’s sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• ½ teaspoon instant espresso
• pinch of salt

Instructions

For the Cake

• Several hours before making this cake, lay the eggs and butter out to come to room temp.
• Put the water on to boil when you get the ingredients out for the cake.  It will be boiling by the time you put the cake together.
• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray (very important to use the spray for baking – not just cooking 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 cream, vegetable oil, eggs, and vanilla, almond and a pinch of salt 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 prepared cake pans. Bake for 25-35 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.

For the Icing

• Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
• Cream together butter and cocoa powder until well-combined. DO NOT try to use butter that has not come to room temperature on its own – this recipe will not work with refrigerated cold butter or with butter that is softened in the microwave.
• Add 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 espresso powder and a pinch of salt and combine well.
• If the icing is too thick – add a tbs of milk, if too wet – add more confectioner’s sugar a small amount at a time until the icing reaches the consistency that you want. I have found that this recipe consistently makes PLENTY of icing at the right consistency.

Notes

• Put the water on to boil as soon as you get ready to make cake and it will be boiling when you are ready to add it. 
• Gather all of your ingredients before you start, that way you won't forget one. 
• If you don't have any instant espresso, it's fine to use instant coffee OR substitute ½ of the water you will add with liquid coffee. 
• You can find instant espresso at Williams Sonoma if you can't find it anywhere else. 
• The final cake batter will be very loose and liquidy.  No worries, that is how it is supposed to look.  
• You'll note that the cake batter, if you have whipped it up right, will have a LOT Of bubbles in it. That's perfect! 
• Use the best Cocoa that you can find.  I usually use Hershey's (it is what is at my local grocery).  Don't use the off brand. 

Nutrition

Nutrition Facts

THE Chocolate Cake

Amount Per Serving

Calories 550

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

*** This recipe first appeared on Loaves and Dishes December 28, 2014 and has been updated with new photos, video and information!***

A VERSE TO SHARE

“Suddenly a great company of the heavenly host appeared with the angel, praising God and saying,  "Glory to God in the highest, and on earth peace to men on whom his favor rests."

~ Luke 2: 13-14.