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Classic Chocolate Cake

 

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.
33

Yield

10

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

Cake:
1 x butter, unsalted
for greasing the bans
*
1 x all-purpose flour
for flouring the pans
*
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
unsweetened and natural
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 large eggs
lightly beaten
½ cup canola oil
1 cup milk
whole
1 cup water
boiling
Frosting:
1 ¼ cups sugar
1 cup heavy whipping cream
5 ounces unsweetened chocolate
99% Cacao Unsweetened chocolate, finely chopped
8 tablespoons butter, unsalted
4 ounces, cut into 1/2-inch pieces
1 teaspoon vanilla extract
pure

Directions

Prepare Frosting:

In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes.

Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.

Let the frosting cool, whisking gently from time to time. Don’t overwhip or you’ll create air bubbles!! OH NO

Prepare Cake:

Position a rack in the center of the oven and preheat the oven to 350℉ (180℃). Butter the bottom of two 9-inch cake pans.

Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.

Increase the speed to medium and beat for 2 minutes.

Reduce the speed to low and mix in the water. The batter will be soupy.

Divide the batter evenly between the cake pans.

Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.

Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.

When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise.

If it is still too thin, allow it to cool longer.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 517g (18.2 oz)
Amount per Serving
Calories 168148% of calories from fat
 % Daily Value *
Total Fat 89g 137%
Saturated Fat 40g 198%
Trans Fat 0g
Cholesterol 252mg 84%
Sodium 756mg 31%
Total Carbohydrate 75g 75%
Dietary Fiber 10g 41%
Sugars g
Protein 36g
Vitamin A 36% Vitamin C 1%
Calcium 22% Iron 49%
* based on a 2,000 calorie diet How is this calculated?

 

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