Best Chocolate Cake
Recipe GLPRde163eda0fd5b5
A rich and decadent three-layer chocolate cake with creamy chocolate icing. This moist cake combines cocoa powder with boiling water for deep chocolate flavor, topped with a luxurious buttercream frosting.
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Ingredients
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup boiling water
1 1/4 cups butter, softened
1 1/4 cups vegetable shortening, softened
9 cups powdered sugar
2 teaspoons vanilla extract
4-5 tablespoons water or milk, as needed
Directions
Preheat oven to 300°F. Line the bottoms of three 8-inch round cake pans with parchment paper circles, then grease the sides of each pan with cooking spray or butter.
In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
Create a well in the center of the dry ingredients. Add eggs, buttermilk, and vegetable oil to the well.
Mix on medium speed until the batter is just combined, about 1-2 minutes. Do not overmix.
In a small bowl or measuring cup, mix vanilla extract with the boiling water.
Add the vanilla-water mixture to the batter and beat on medium speed until the batter is smooth and well combined, about 1-2 minutes.
Divide the batter evenly among the three prepared pans, filling each about halfway.
Bake at 300°F for 30-33 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake.
Remove cakes from the oven and let cool in the pans for 10 minutes. Then turn out onto wire cooling racks and cool completely, at least 1-2 hours.
While cakes are cooling, prepare the chocolate icing. In a large bowl, beat softened butter and shortening together on medium speed until light and fluffy, about 2-3 minutes.
Gradually add 4 cups of powdered sugar and beat on low speed until smooth, about 1-2 minutes.
Add 2 teaspoons vanilla extract and 1-2 tablespoons of water or milk. Beat until smooth and creamy.
Continue adding the remaining 5 cups of powdered sugar in batches, beating on low speed until smooth after each addition.
Sift 1 cup of unsweetened cocoa powder into the frosting and beat until evenly combined and smooth.
Add additional water or milk 1 tablespoon at a time, beating well after each addition, until the icing reaches a spreadable consistency.
Once the cakes are completely cool, use a long serrated knife to gently trim any domed tops off each cake layer, creating flat surfaces.
Place the first cake layer on your serving plate or cake board.
Spread approximately 3/4 cup of chocolate icing evenly across the top of the first layer.
Place the second cake layer on top and spread another 3/4 cup of icing evenly over the top.
Place the final cake layer on top and use the remaining icing to frost the top and sides of the entire cake, smoothing it out with a spatula or knife.
Decorate the cake as desired with sprinkles, chocolate shavings, or other toppings. Refrigerate until ready to serve.
