Yaya

EGGS, SUGAR, FLOUR, BUTTER

Yaya
EGGS, SUGAR, FLOUR, BUTTER

If this gets you excited, you are not alone.

So come on in. Have a seat. Let's talk cake.

Homemade chocolate cake to be exact.

For years now, no exaggeration, I had 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 the only recipe I will forever use. 

Here is the key that gives this cake the title of the best cake ever.

If you notice, cake ingredients ask for 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.

7C

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.

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.

Bake for approx. 25-30 minutes, or until the center of your cake has stiffened. Since all ovens vary, keep an eye on the prize. 

Footnote:

Your cake, at this point, will look really watery; that is great. This is the consistency you are looking for.

I only use x1 spring form cake pan. As you can see in my photo above, it bakes as a one-layered cake.