BEST HOMEMADE CHOCOLATE CAKE

YOU’LL NEED:

2 C. granulated sugar
1 C. brown sugar, packed
¾ C. vegetable oil
4 Eggs, room temperature
2 Tsp. vanilla extract
1½ C. buttermilk, room temperature
1½ C. plain hot coffee
3 C. all-purpose flour
3 Tsp. baking soda
1½ Tsp. baking powder
1½ Tsp. salt
1 C. dark unsweetened cocoa powder

BEST CHOCOLATE BUTTERCREAM FROSTING

6 C. confectioners sugar, sifted
16 Tbsp. butter (2 sticks)
1⅓ C. dark unsweetened cocoa powder
1⅓ C. heavy whipping cream (may need more or less)
1 Tsp. vanilla extract
Salt, generous pinch

HOW TO MAKE:

1-Preheat oven to 325. F.
2-Grease and flour 3 (9-inch cake pans), set aside.
3-In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil.
4-Mix in eggs one at a time.
5-Mix in vanilla extract, buttermilk, and hot coffee until combined. Set aside.
6-In a large bowl sift together flour, baking soda, baking powder, salt, and cocoa powder.
7-Gradually mix dry ingredients into wet ingredients.
8-Pour batter evenly into prepared pans (I did about 2 cups per pan)
9-Bake on middle rack for about 25 minutes. (Do not overbake. Cakes should look moist on the tops)
10-Remove from oven and let the cakes sit in hot pans until warm to the touch.
11-Carefully, remove from pans and place on a cooling rack to finish cooling.
12-Meanwhile make the frosting by combining powder sugar, butter and cocoa powder in a large bowl until crumbly.
13-Gradually add in enough heavy whipping cream to achieve your desired texture.
14-Mix in vanilla extract and a pinch of salt.
15-When cakes have cooled frost and enjoy. (Cake gets even better the next day!)


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