Monday, 31 March 2014

The Best Ever Chocolate Cake

Although the claim of 'The Best Ever Chocolate Cake' is a big one and one which is taken very seriously by myself as well as other chocolate cake enthusiasts, this recipe is definitely a contender for the prestigious title. It is the best homemade chocolate cake I have ever pulled out of the oven and the taste is up there with Magnolia Bakery's decadent chocolate cupcakes.

The recipe comes from Add a Pinch and from the comments it seems to be a favourite among bakers. I was so happy and relieved to find a chocolate cake recipe that everyone loved! I received so many compliments on this cake and all credit is due to this wonderful recipe, thank you Robyn! I am yet to try Robyn's chocolate butter-cream as I cheated and used a Betty Crocker mix (shameful, but it just tastes so good!) although next time I won't be so lazy and try the butter-cream as well. If you more of a cupcake gal, here is the adjusted recipe for The Best Ever Chocolate Cupcake.

One note I will make is that the batter will seem extremely runny but there is no need to be concerned, it will turn out beautifully moist and lovely! Also be sure to use espresso and not instant coffee. For the coffee haters, I can assure you that the finished cake does not have even a hint of coffee flavour, it just helps to bring out the richness of the cocoa.

  • 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 espresso powder
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Preheat oven to 350ยบ F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. For the cake:
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  7. Frost cake with Chocolate Buttercream, recipe here.