How to Make the Most Amazing Chocolate Cake

Prep Time: 10 minutes

Ready In: 45 minutes

Yield: 3 9-inch rounds

Ingredients

butter and flour for coating and dusting the cake pan

3 cups all-purpose flour

3 cups granulated sugar

1½ cups unsweetened cocoa powder

1 tablespoon baking soda

1½ teaspoons baking powder

1½ teaspoons salt

4 large eggs

1½ cups buttermilk

1½ cups warm water

½ cup vegetable oil

2 teaspoons vanilla extract

Instructions

Preheat oven to 350 degrees. Butter three 9-inch cake rounds.

Dust with flour and tap out the excess. (see cooking lesson below)

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, buttermilk, warm water, oil, and vanilla.

Beat on a medium speed until smooth.

This should take just a couple of minutes.

Divide batter among the three pans.

I found that it took just over 3 cups of the batter to divide it evenly.

Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy! Notes

The better quality cocoa powder you use the better the cake will taste.

Chocolate Cream Cheese

Buttercream Frosting

Prep Time: 10 minutes

Yield: enough

frosting for a 3 tiered cake Ingredients

1½ cups butter, softened

8 oz cream cheese, softened

1½ cups unsweetened cocoa powder

3 teaspoons vanilla extract

7-8 cups powdered sugar about

¼ cup milk (as needed)

Instructions

In a large bowl, beat together butter and cream cheese until fluffy.

Use a hand mixer or stand mixer for best results

Add in cocoa powder and vanilla extract. Beat until combined.

Beat in powdered sugar, 1 cup at a time.

Add milk as necessary to make a spreadable consistency.

The frosting should be very thick and will thicken even more if refrigerated.

Notes In the photos above, an extra dark cocoa powder was used in the frosting.

Extra dark cocoa will result in a much darker, almost black frosting.

METRIC MEASUREMENTS

Ingredients

butter and flour for coating and dusting the cake pan

450 grams all-purpose flour

650 grams granulated sugar

155 grams unsweetened cocoa powder

17 grams baking soda

8 grams baking powder

11 grams salt

4 large eggs

350 ml buttermilk

350 ml warm water

115 ml vegetable oil

10 ml vanilla extract

Instructions

1. Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.

2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

4. Divide batter among the three pans.

5. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

7. Frost with your favorite frosting and enjoy!