Decadent Dark Chocolate Cake

This is the moistest, richest and most amazing chocolate cake I have ever eaten. I have made it time and again and it always turns out perfectly. It is very popular amongst my co-workers, especially the men (go figure). I will never buy a chocolate boxed cake ever again because the simplicity and the unbeatable flavor of this cake.

 

The most important step is to gather all your ingredients before beginning any of the other steps. Having all your ingredients gathered together insures ease and accuracy. Also, it helps with bringing all ingredients to room temperature since that is how you get an evenly baked and moist cake.

 

 

 

 

Due to the amount and type of liquids used, the batter is very thin.

 

The tops of the cake always seem to have an odd wrinkled center. It never seems to fall or cause any trouble otherwise. It just looks rather odd.

 

Let the cake cool completely so that the frosting will not melt off.

 

 

This is all that is ever left of this cake. Enjoy it while it lasts.

 

 

Ingredients For Cake:

 

1¾ Cups All-Purpose Flour

3/4 Cup Dark Cocoa Powder (Hershey's Special Dark)

1½ Teaspoons Baking Soda

1½ Teaspoons Baking Powder

2 Cups Sugar

1 Teaspoon Salt

2 Eggs

1 Cup Whole Milk

1/2 Cup Vegetable Oil

2 Teaspoons Vanilla Extract

1 Cup Strong Coffee (1 C boiling water + 1 Tbsp Espresso Powder)

 

Directions For Cake: 

1. Heat oven to 350°. Grease and flour two 9-inch round cake pans or on 13x9 inch baking pan.
2. In a medium sized bowl sift together flour, cocoa powder, baking soda and baking powder. Stir in the sugar and salt.
3. In large mixing bowl, beat eggs. Add milk, oil, vanilla and coffee. Beat until frothy and well combined. 
4. Slowly combine dry ingredients with wet, mix on medium speed for 2 minutes until well combined. Pour batter into prepared pans  *NOTE* Batter will be very thin and loose.
5. Bake for 30-35 minutes for round cake pans or 35-40 minutes for 13x9 baking pan, or until a wooden toothpick inserted into the middle of the cake comes out clean. Cool for 10 minutes, remove from pan to wire racks (13x9 may stay in pan). Cool completely. Frost then serve. Keep refrigerated.

Dark Chocolate Buttercream Frosting:

 

8 Tablespoons (1 Stick) Unsalted Butter, Softened

3 Cups Powdered Sugar

2/3 Cup Dark Chocolate Cocoa Powder

1/3 Cup Whole Milk

1 Teaspoon Vanilla Extract

1 Tablespoon Espresso Powder

 

Beat softened butter in medium bowl with vanilla and espresso powder until fluffy. Add powdered sugar and cocoa alternately with cold milk until combined and spreading consistancy (more or less milk may be needed).