The Best Chocolate Cake

Hi, friends.

Today’s recipe is for the best chocolate cake. I am not joking; this is THE BEST chocolate cake… ever.


I am the designated baker in the house. If there is a birthday, celebration, or a sweet craving I am appointed by my family to bake something. For my Mom’s birthday, I decided that making a chocolate cake was the only way to celebrate. I mean, my Mom is the ultimate chocolate fan. Seriously, I call my self a chocoholic, but my Mom is the original chocoholic in my immediate family.


Let’s get on to the cake!

YIELD: 12 servings PREP TIME: 30 minutes

BAKE TIME: 20 minutes TOTAL TIME: 50 minutes

INGREDIENTS:

  • 2 sticks butter
  • 4 heaping tablespoons cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 3 cups heavy cream
  • 24 ounces semisweet chocolate
  • 2 teaspoon vanilla

DIRECTIONS:

  1. Start by preheating the oven to 350 and greasing/dusting cake pans with cocoa.
  2. Next, in a large bowl mix together flour, sugar, and salt- set aside
  3. In a sauce pan melt butter; then add cocoa powder, mix until combined.
  4. Add boiling water to cocoa/butter mixture.
  5. Once cocoa/butter/water mixture boils for 30 seconds remove crime heat and pour into flour mixture. Mix until combined.
  6. In a separate bow mix together butter milk, baking soda, vanilla, and eggs. Pour butter milk mixture into flour/chocolate mixture; mix until combined.
  7. Pour batter into greased cake pans and bake for 20 minutes or until cake has set.
  8. Once cake is done baking allow to cool and then place into the fridge.
  9. While cake sits in the fridge heat heavy cream until very hot.
  10. Pour hot cream over chocolate and mix vigorously to combine.
  11. Allow heavy cream/chocolate mixture to cool in the fridge for about 30 minutes.
  12. Once mixture has cooled whip with electric mixer and add 2 teaspoons of vanilla.
  13. Frost cake to your desire, and enjoy!

NOTES:

  • You can double the recipe to make a total of 4 layers.
  • For the frosting I froze the mixture for 15 minutes and then whipped.
  • Make sure to use the best quality chocolate for good results.
  • You may have extra frosting depending on the way frost! If you do, freeze in a container of zip lock bag for optimal freshness.

Slightly adapted: here

Make this cake… today! 🙂

❤ ,

Hira 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s