Luscious. Decadent. Moist. Sinful. Perfection on a plate.
It is not an exaggeration to say this is the most perfect cake I have ever had.
You simply MUST make it. Trust me.
The Perfect Chocolate Cake (from Diethood)
- butter for pans
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- ¾ cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup brewed strong black coffee
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 12 oz semi sweet chocolate chips, finely chopped
- 1 1/2 cups heavy whipping cream
- 1 stick butter
Preheat your oven to 350 degrees. Generously butter then flour two 9 inch round cake pans. In a mixer bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. Make a pond in the middle and add in the eggs, buttermilk, coffee, oil, and vanilla. Combine the ingredients using the mixer, beating the ingredients on medium speed for about 2 minutes. The results will be a thin batter. Pour the batter into the prepared cake pans, being sure the batter is evenly dispersed. Bake for 30 to 35 minutes or until the cake tester comes out clean. Cool for 10 minutes then remove from the pans onto wire cooling racks. Allow to cool completely before frosting.
For the frosting, chop this chips into small pieces and add to a medium mixing bowl; set aside. In a saucepan, add the whipping cream and butter. Cook over medium heat until just at a boil. Pour the hot mixture over the chocolate. Whisk until the ingredients are totally incorporated and smooth. Cover and refrigerate for an hour. Remove from the fridge, stir, and place back in the fridge for another hour. Check the icing again. It should be at a spreadable consistency.
On a cake pan, place the first layer. Spread 1/4 to 1/3 of the frosting evenly over the first layer. Top with the second layer and frost the entire cake evenly. Serves 12.