The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.
So as for my house, this chocolate cake recipe now holds that honor.
As the compliments continued, I didn’t begin to tell them how easy it was to make.
In all honesty, it is probably one of the easiest cakes I’ve made in a long time, really, but I just smiled and thanked them.
As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming.
Then the requests for the recipe started.
That’s generally when you know that folks really like what you’ve made if they ask for the recipe and tell you for what event they plan to serve it.
As a cook, that really is one of the highest compliments you can receive – well, at least in my book.
It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first.
Here’s another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer. Of course, that just makes things easier, but this is easily a recipe my Grandmother would have enjoyed making in her tiny kitchen with a whisk and a bowl. And I’m sure it would have turned out perfectly, too.
I’m not going to kid you, this makes a very rich, moist, and absolutely luxurious chocolate cake recipe. So if you are a faint of heart chocolate cake person, this is not the cake for you.
Based on the Old Fashioned Hershey’s recipe, I sort of went a bit heavy-handed with some changes testing cake after cake until I got it just the way I wanted it, but the end result was oh so worth it.
The few crumbs left on plates gave that away.
One of the ingredients that really made this chocolate cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting.
If you’ve not tried a bit of espresso when baking with chocolate, you really should.
The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet.
Espresso powder is easy to find at the grocery store or even online if your grocer doesn’t stock it normally.
Believe me when I say, it is very much worth the effort to have just for those times you are baking with chocolate!
So my friends, if you have a chocolate lover in your midst, make them this cake. If they’ve had a bad day this is certainly something that will brighten it for them. If they’ve had a great day, then this chocolate cake is a great way to celebrate with them!
It just needs to happen.
Let me just say again, this chocolate cake + this Chocolate Buttercream Frosting Recipe = the best chocolate cake I’ve ever had!
And here it is.
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- For the cake:
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Frost cake with Chocolate Buttercream Frosting.
Do let me know how you like it.
If you are looking for cupcakes from this recipe, I’ve shared my recipe for the best chocolate cupcakes with vanilla buttercream frosting for ya.
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