Sometimes you just crave chocolate.

This is the best chocolate cake recipe I’ve discovered. It is super moist, easy to make, and will have people asking you to bring it to their birthday.

To Make the Cake:

Preheat the oven to 350 degrees and butter and flour 2 eight inch round cake pans and line them with parchment paper. I fold the paper into a square, flip the pan over and cut the paper into a rough triangle matching the size from the center of the pan to the outside. It works for me.

If you have a coffee grinder, grind up 1 tsp of coffee fine or use a mortar. Don’t obsess about it. You just want it to be able to go through your sifter easily. The coffee is what makes the cake super moist – it does not flavor the cake.

Using a sifter that is probably hiding in the back of your cabinet, sift 1 cup of flour with the coffee into a large mixing bowl, and whisk all the dry ingredients together, the 2 tsp baking powder, 1 cup cocoa, 1/2 tsp salt in with the flour and coffee.

In a separate bowl, combine your wet items – whisk the 1/2 cup of oil, 4 eggs, 2 tsp vanilla, 1 cup milk with the 2 cups sugar.

Add the wet items to the dry and use your mixer or mix the batter until combined.

Divide the batter between the two pans and bake for 25 – 30 minutes.

Cool the cakes for 10 minutes before trying to remove them from the pans and let them cool on a rack completely before frosting.

To Make the Frosting:

Use butter that is softened – 3 sticks, and cream it with the 1 cup of cocoa powder in a large mixing bowl.

Add the powdered sugar one cup at a time, with the 3 tbsp of milk until it is nice and creamy. Add in the vanilla at the end and give it a good last mix.

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Killer Chocolate Cake

by: Jennifer Palmer Farrington

5.0 rating based on 1 rating

Killer chocolate cake that is super easy to make.

• Difficulty:Easy
• Prep Time:30 mins
• Cook Time:30 mins
• Serves:10
• Freezable:Yes

Nutrition per portion

Ingredients

• CHOCOLATE CAKE
• 1 cup flour
• 1 cup unsweetened cocoa powder
• 2 cups sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground coffee (or espresso)
• 1/2 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup milk
• --------------
• CHOCOLATE FROSTING
• 1 1/2 cups butter softened (3 sticks)
• 1 cup unsweetened cocoa powder
• 3 tbsp milk
• 4 cups powdered sugar
• 2 tsp vanilla extract

Method

CHOCOLATE CAKE

1. Preheat the oven to 350 degrees and butter and flour 2 eight inch round cake pans and line them with parchment paper.
2. Grind up the coffee fine with a mortar or in a grider. Sift your flour with the coffee into a large mixing bowl, and whisk all the dry ingredients together, the baking powder, cocoa, salt in with the flour and coffee.
3. In a separate bowl, combine your wet items - whisk the oil, eggs, vanilla, milk with the sugar.
4. Add the wet items to the dry and mix until combined.
5. Divide the batter between the two pans and bake for 25 - 30 minutes.
6. Cool the cakes for 10 minutes before removing from the pans and cool on a rack completely before frosting.

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CHOCOLATE FROSTING

1. Cream the butter and cocoa powder together in a large mixing bowl.
2. Add the powdered sugar a cup at a time with the milk
3. Add the vanilla. Mix until creamy.