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Best Chocolate Cake

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The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

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Rate this recipe 4.4/5 (136 Votes)

Ingredients

  • CHOCOLATE CAKE:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • CHOCOLATE FROSTING:
  • 1 1/2 cups butter
  • 1 cup cocoa
  • 5 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder

Details

Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from addapinch.com

Preparation

Step 1

Preheat oven to 350°F.

Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

CAKE:
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 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.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for 10 minutes.

Frost cake with Chocolate Frosting.

CHOCOLATE FROSTING:
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.

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 combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

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