he Best Chocolate Cake Recipe You’ll Ever Make!

Some people were born to sing beautiful songs, write important stories, heal people with their hands… I was born to bake Chocolate Cake. I’m sure of it. Take a moment y’all. Check out this cake in all its glory & then read on… it’s calling your name. It’s grace from God in Cake form…Someone told me today that they love my writing. (Sweet, precious, Emily- I love you girl!) Specifically, she stated that I write exactly how I talk-which I replied:  “oh no!” She assures me that it’s a good thing though so, I’ma go with it.

To those of you who know me in real life and get to experience the often, passionate way I speak- you’re welcome? Haha. Seriously, I don’t know if it’s a good thing but, I have heard this before and I guess it’s just how I’m destined to blog. I think this ability comes in handy when you have to write about such a recipe as Chocolate Cake. Perhaps, the best dessert ever created to some. It’s definitely in my top five and hopefully, I can do it justice as I describe the rich, moist, decadent, chocolate goodness you’re going to be making soon!

Ingredients

• Cake:
• 3 C all-purpose flour
• 2 + 1/2 C granulated sugar
• 4 tsp baking soda
• ½ tsp salt
• 1 C unsweetened cocoa powder
• 1 C vegetable oil
• 1 1/2 C buttermilk
• 3 large eggs
• 1 C rich coffee
• 1 tsp vanilla extract
• Buttercream:
• 1 1/2 cups unsalted butter, softened
• 5 &1/2 cup confectioners' sugar, sifted
• 1/2 cup dark cocoa powder, sifted
• 1/3 cup hot water
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 10 ounces milk chocolate, chopped, melted and cooled slightly
• 5 ounces dark chocolate, chopped, melted and cooled slightly

Instructions

1. Cake
2. Preheat oven to 350 degrees F. Grease or line 3 or 4 – 8” baking pans and set aside.( You can easily do 3 9 inch pans with this also)
3. Whisk together the flour, sugar, baking soda, salt, and cocoa powder.
4. Add in the vegetable oil, buttermilk, and eggs. Stirring until well combined.
5. Slowly pour in the coffee down the side of the bowl while stirring it into the mixture. Stir in vanilla.
6. The batter is thin- do not worry, it should be.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the cake pans for 20 minutes before turning out.
8. Place parchment paper on cooling rack and turn the cakes out to finish cooling.
9. For ease of assembly I put the cakes in the freezer 4 hours before I begin.

thanks done share recipes to : www.jenniferbakes.com/layer-cakes/the-best-chocolate-cake-ever/

Share this post