The Richest Chocolate Cake...And Easiest Too

I have never been interested in baking or decorating cakes, that was my sister's favorite part of baking. Instead, I usually focus on breads, doughs, pastries, and cookies. However, I decided I wanted at least three staple cakes, one of which being this chocolate cake!

This cake was so simple to make and was one of the richest I have ever had! It was the perfect amount of moistness to deep chocolate flavor and tenderness.

I promise any level of baker can ace this cake!

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The Best Chocolate Cake

Recipe from Robyn at https://addapinch.com/the-best-chocolate-cake-recipe-ever/

1 hour (including 40 minute bake time), then 1-2 hours to cool, 10 minutes to make chocolate frosting, and up to 30 minutes frosting/piping

Makes two 9" round cakes

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Ingredients

Cake

2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup milk

1/2 cup vegetable oil (canola oil)

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

Frosting

3 sticks unsalted butter, softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup milk

1 teaspoon salt

2 teaspoons vanilla extract

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Steps

Using a stand mixer and paddle attachment, combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt

Pour in 1 cup milk, 1/2 cup vegetable oil (canola oil), and 2 teaspoons vanilla extract and mix till combined. Add in 2 eggs, one at a time and mix on medium speed till fully combined

Preheat oven to 350°

Boil 1 cup of water and once boiled, add into the batter. Mix on low speed until well combined

Line two 9" round pans with parchment paper and equally fill with cake batter. If you have a scale try to balance the amount of cake batter or simply use your eye to compare

Place in the oven for 30 minutes. Using a toothpick or a knife stick it vertically into the cake and if it comes out clean, remove cakes from oven. If there is batter on the the knife/toothpick, place in the oven for 5 more minutes. Continue this cycle till the knife/toothpick come out clean

Another test for doneness includes gently pressing on the cake and if it springs back then it is done, in addition to the clean toothpick/knife

Once done, let cakes sit in pan for 10 minutes before flipping out onto a parchment lined cooling rack. Allow cakes to cool at room temperature for 1-2 hours or place in the ref ridge for 1-2 hours

While cake is cooling, begin making the chocolate frosting

Warm 3 sticks of unsalted butter via 30-50 seconds in microwave till it is able to be squished but not melted. Place into stand mixer with paddle attached

Beat butter till light and fluffy, about 3-4 minutes with scrapping down halfway through

Add 1 cup cocoa powder and mix till fully combined with butter

Begin alternating the addition of milk and powder sugar by adding 1 cup of powder sugar and 1 tablespoon of milk, then mix till combined at low-medium speed

Continue this alternating pattern till you have added 5 cups of powder sugar and 1/2 cup of milk

Add in 1 teaspoon of salt if you used unsalted butter. If you used salted butter do not add any salt. Also add 2 teaspoons of vanilla extract

Let buttercream sit at room temperature if using that day, or place in refrigerator for up to 3 days and letting sit at room temperature for 2-3 hours before using

Now it is time to frost the cakes, so cover the bottom cake, which can be either one, I usually pick which one has the least clean top

Then after using a generous coating on the first cake, stack the second cake and frost as well. Use the frosting as a minimalist coating or use the reminder of the frosting for a second layer of frosting or if you want to pipe designs

Once frosted, slice up the richest and best chocolate cake you will ever eat and make!