The Perfect Chocolate Cake

What makes this recipe the best? First off, it is inspired by Hershey’s chocolate cake recipe which is the same recipe my grandma used. They added coffee to their cake which does magical things to chocolate. Second, this is truly a MOIST and flavorful chocolate cake. Is there anything worse than dry cake? Nope. You will never have that problem with this recipe!

I used two 8-inch pans for my cake, but you can also use 9-inch pans. If using 9-inch, you will want to decrease the bake time by up to five minutes. And don’t forget to use GOOP to prepare your pans… it is the BEST!

How to Make a Chocolate Cake
First, I recommend reading through the ingredients and making sure everything is out and ready. The eggs and buttermilk should be room temperature so getting them out of the fridge ahead of time will solve that for you. (Same with the butter in the chocolate buttercream recipe.)

Make sure dry ingredients are sifted and measured properly. When measuring flour, get out your container or bag. Open it and use a fork to stir it, or sift it, loosening it up. Spoon the flour into a dry measure cup then use the back of a knife to level the cup off. (Or you can measure your ingredients on a scale.)

Use the proper tools. For instance, this recipe used a stand mixer. You can use a hand-held mixer (or even stir by hand) but make sure the ingredients are fully mixed and incorporated before moving on to the next step in the recipe.

Ingredients

• 1 3/4 c (210g) all-purpose flour
• 2 c (400g) granulated sugar
• 3/4 c (90g) good unsweetened cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 c (240g) buttermilk (room temperature)
• 1/2 c (112g) vegetable oil
• 2 extra-large eggs, at room temperature
• 2 tsp. McCormick pure vanilla extract
• 1 c (237g) freshly brewed hot coffee (I use decaf)

Instructions

1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

The Perfect Chocolate Buttercream Frosting

Ingredients

• 7 1/2 c powdered sugar (or one 2lb bag)
• 1 c good quality cocoa powder
• 1 tsp. table salt
• 1 tbsp. vanilla extract
• 1/2 c whole milk or heavy cream
• 2 c unsalted butter (4 sticks) at room temp.

Instructions

1. ***THIS RECIPE IS FOR A CHOCOLATE BUTTERCREAM ROSE CAKE. You may need to halve this recipe if you are not making buttercream roses!***
2. Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
3. While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (sift)
4. With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
5. With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
6. Frosting will appear very light, but it will darken as it sets.

thanks done share recipes to : https://iambaker.net/the-perfect-chocolate-cake/

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