Sometimes you just crave chocolate. <\/span><\/h2>\nThis 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.<\/p>\n
\nTo Make the Cake:<\/span><\/h3>\nPreheat 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.<\/p>\n
If you have a coffee grinder, grind up 1 tsp of coffee<\/strong> 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.<\/em><\/p>\nUsing a sifter that is probably hiding in the back of your cabinet, sift\u00a01 cup of flour<\/strong> with the coffee<\/strong> into a large mixing bowl, and whisk all the dry ingredients together, the 2 tsp baking powder, 1 cup cocoa, 1\/2 tsp salt<\/strong> in with the flour and coffee.<\/p>\nIn a separate bowl, combine your wet items – whisk the 1\/2 cup of oil, 4 eggs, 2 tsp vanilla, 1 cup milk<\/strong> with the 2 cups sugar<\/strong>.<\/p>\n![\"\"](\"https:\/\/palmerscancook.com\/wp-content\/uploads\/2019\/08\/Cake-Cooling-150x150.jpg\")
<\/p>\n
Add the wet items to the dry and use your mixer or mix the batter until combined.<\/p>\n
Divide the batter between the two pans and bake for 25 – 30 minutes.<\/p>\n
Cool the cakes for 10 minutes before trying to remove them from the pans and let them cool on a rack completely before frosting.<\/p>\n
\nTo Make the Frosting:<\/span><\/h3>\nUse butter that is softened – 3 sticks, and cream it with the 1 cup of cocoa powder in a large mixing bowl.<\/p>\n
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.<\/p>\n\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t![](\"https:\/\/palmerscancook.com\/wp-content\/uploads\/2019\/08\/Cake-Closeup-150x150.jpg\" "\\"Killer")
\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/div>\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\tPrint<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\tKiller Chocolate Cake<\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t
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.<\/p>\n
If you have a coffee grinder, grind up 1 tsp of coffee<\/strong> 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.<\/em><\/p>\n Using a sifter that is probably hiding in the back of your cabinet, sift\u00a01 cup of flour<\/strong> with the coffee<\/strong> into a large mixing bowl, and whisk all the dry ingredients together, the 2 tsp baking powder, 1 cup cocoa, 1\/2 tsp salt<\/strong> in with the flour and coffee.<\/p>\n In a separate bowl, combine your wet items – whisk the 1\/2 cup of oil, 4 eggs, 2 tsp vanilla, 1 cup milk<\/strong> with the 2 cups sugar<\/strong>.<\/p>\n Add the wet items to the dry and use your mixer or mix the batter until combined.<\/p>\n Divide the batter between the two pans and bake for 25 – 30 minutes.<\/p>\n Cool the cakes for 10 minutes before trying to remove them from the pans and let them cool on a rack completely before frosting.<\/p>\n Use butter that is softened – 3 sticks, and cream it with the 1 cup of cocoa powder in a large mixing bowl.<\/p>\n 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.<\/p>\n\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t<\/p>\n
\nTo Make the Frosting:<\/span><\/h3>\n
\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/div>\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tKiller Chocolate Cake<\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t