Perfect Chocolate Cake
Like me, you’ve probably tried at least a dozen different chocolate cakes, all with varying levels of deliciousness. This cake will not disappoint even the biggest chocolate lover out there. I really love that the ingredients are straight forward, you don’t even need a certain type of cocoa. This recipe is also wonderful for those wanting to make it gluten free. Just swap the AP flour for your favorite gluten free flour (I prefer Cup4Cup). Hope you enjoy this ultra decadent, rich and chocolatey masterpiece.
Cake:
2 cups sugar
2 large eggs
2 tsp vanilla
1/2 cup oil (avocado or canola)
1 3/4 cups AP flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk (I use non-fat, you choose)
1 cup boiling water
Frosting:
2 1/2 sticks room temperature butter
1 cup powdered sugar
3/4 cup cocoa powder
Pinch of salt
1/2 cup light corn syrup
1/2 tsp vanilla
1 cup semi-sweet chocolate/melted and cooled
I first melt the cup of chocolate for the frosting, 30 seconds at a time in the microwave, stirring in between until just sooth. Set it aside and let it cool while you make the cake. I prefer to make this cake in my stand mixer, but if you don’t have one, don’t worry. You can always use a hand mixer or just blend by hand. In a large bowl (or stand mixer bowl w/paddle attachment), mix together the sugar and eggs until fluffy then add the vanilla and oil. Once well combined, in a separate bowl, sift together the flour, cocoa, baking powder & soda and salt. Sifting helps remove any clumps. Alternate adding the dry mixture and the milk into the mixing bowl containing your wet mixture. Only mix until combined. Add the boiling water very last and mix until just smooth. I put my cup of water into the microwave for a minute and a half.
This recipe will make a triple layer eight inch cake, two nine inch cakes, 18 cupcakes or one sheet cake. You choose. Make sure you heavily oil your pans then divide the cake batter evenly between them. Bake at 350 degrees for 25 minutes (18 for cupcakes).
While the cakes are baking make your frosting. In a food process or using a hand mixer, blend the butter, sugar, cocoa and salt. I like to sift the cocoa and sugar to remove any clumps. Scrape the sides of your bowl a time or two during the process. Add the corn syrup and vanilla, mix and scrape. Finally, drizzle in the melted chocolate and mix until ultra smooth. This will make about three cups of frosting. If you make the frosting ahead of time and refrigerate it, make sure you let it soften a bit then mix again before frosting your cake with it.
Once cake has finished baking and is completely cool, turn out of pans and frost as desired. Keep cake in refrigerator if you won’t be serving it within a couple hours. After being in the refrigerator, make sure you let it come to room temp before serving it (you want the frosting to soften up). Enjoy!
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