Yaya

EGGS, SUGAR, FLOUR, BUTTER

Yaya
EGGS, SUGAR, FLOUR, BUTTER

If this gets you excited, you’re not alone. So come on in. Let's talk cake. Homemade chocolate cake to be exact.

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For years now, no exaggeration, I have been looking for the perfect chocolate cake recipe. If you scour the internet you'll find a plethora of different versions. And truth be told, I had never really found a bad recipe—but I had yet to find the perfect one.

Then one day it happened.

And now I'm going to share the recipe with you.

When I tell you this is the best chocolate cake recipe you will ever eat, trust me, it is the greatest. And it’s also the only recipe I will forever use. 

Here is the key that gives this cake the title of [the best] cake ever. Notice the ingredient hot boiling water. Are you listening? You cannot skip the hot boiling water. This is the answer to baking the best chocolate cake in the world.

Here's what you'll need:

  • 2 cups flour

  • 2 cups sugar

  • 3/4 cups cocoa powder, unsweetened

  • 2 teaspoons baking powder

  • 1-1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon coffee, I use leftover from my morning pot.

  • 1 cup whole milk

  • 1/2 cup canola oil

  • 2 eggs

  • 2 teaspoons pure vanilla

  • 1 cup hot, boiling water

Here's how you do it:

  1. Preheat oven to 350°. Grease your pans, set aside.

  2. Combine all dry ingredients in a large bowl; mix well.

  3. Combine all wet ingredients in a separate bowl—EXCEPT HOT, BOILING WATER.

  4. Slowly incorporate the wet into the dry, mix well.

  5. Finally, add the hot, boiling water.

Bake for approx. 25-30 minutes, or until the center of your cake has stiffened. Before baking, your cake will look really watery; that is great. That is the consistency you are looking for.

Here's what you'll need:

  • 1 cup cocoa powder, unsweetened

  • 1/2 cup of butter, softened

  • 4 cups powered sugar

  • 1/2 cup whole milk

  • 2 teaspoons pure vanilla

  • 1/2 teaspoon coffee, I use leftover from my morning pot.

Here's how you do it:

  1. Add cocoa to butter and cream together.

  2. Slowly incorporate a bit of sugar, then milk, then sugar, then milk alternating this process until you have it all combined.

  3. Fold in vanilla and coffee.

  4. Allow icing to chill in the refrigerator at least half an hour.