Chocolate Cake

 

This is my favourite go to chocolate cake. It is moist and very quick to mix up. It is frosted with a simple buttercream icing. I like to make it in a 9x13 inch baking pan but if you want to make it extra special you can make it into a layer cake. 

Chocolate Cake


1 3/4 cups all purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 cups white sugar

1 tsp Kosher salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

2 tsp instant espresso or instant coffee powder

Instructions:
You can make this cake by hand or in a stand mixer.

Preheat the oven to 350°F.

Grease a 9x13 inch baking pan.

Combine flour, cocoa, baking powder, baking soda, sugar and salt into a large bowl. Whisk briefly to combine.

Add eggs, milk, oil and vanilla. Mix well to combine.

Add espresso powder to boiling water and stir until dissolved. Then add to the other ingredients. The batter will be thin.

Pour batter into the cake pan.

Bake for 35 minutes or until a toothpick inserted into the centre comes out clean.

Cool cake completely before frosting.



Baking Time for Other Cake Pans:


Two 9 inch round cake pans, bake for 35 minutes or until toothpick inserted comes out clean.

Three eight inch cake pans, bake for 25 minutes.




Buttercream Frosting:


1 Cup room temperature butter

4 Cups powdered sugar

½ Cup Cocoa powder

1 tsp vanilla extract

5 Tablespoons milk

¼ teaspoon Kosher salt




Beat the butter either in a stand mixer or with hand held electric beaters until smooth and creamy.

Add powdered sugar, 2 cups at a time. Mix until smooth.

Add the cocoa powder, mix until smooth.

Add the rest of the ingredients and beat until fluffy.

Frost the cooled cake.

Print Recipe: Chocolate Cake