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?
Servings: 16
Calories: 550kcal
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 tsp 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.
Video
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 1/2 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
Calories: 550kcal