BEST MOIST CHOCOLATE CAKE

So when I say that this cake turned me into a chocolate cake lover, it implies that I wasn’t before. But how could that be? Well, growing up, I was more of a vanilla or other fun flavor kinda girl. I think it’s because store-bought chocolate cakes just do not compare to homemade. They never really seemed worth it to me.

But once I made this cake the first time, it opened up a whole new world of rich, moist chocolate cake to me. I literally cannot stop eating this cake whenever I make it. It is so moist and tasty, it should be illegal.

INGREDIENTS
CHOCOLATE CAKE

• 2 cups (260g) flour
• 2 cups (414g) sugar
• 3/4 cup (70g) natural unsweetened cocoa powder*
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 cup (240ml) boiling water

CHOCOLATE FROSTING

• 1 1/4 cups (280g) butter
• 1 1/4 cups (237g) shortening
• 9 cups (1035g) powdered sugar
• 2 tsp vanilla extract
• 1 cup (94g) natural unsweetened cocoa powder (I used Hershey’s Special Dark)
• 1/4 cup (60ml) water/milk

INSTRUCTIONS
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.

for full recipes please see : www.lifeloveandsugar.com

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