The Most Amazing Chocolate Cake & Frosting

By AuntieLo

This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

Ingredients

• FROSTING:
• Butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• This recipe makes enough frosting to frost a 3-layer cake.
• Author: Rachel Farnsworth
• 1 1/2 cups butter, softened
• 8 ounces cream cheese, softened
• 1 1/2 cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7 to8 cups powdered sugar
• 1/4 cup milk or as needed

Details

Servings 1
Preparation time 10mins
Cooking time 45mins
Adapted from thestayathomechef.com

Preparation

Step 1

Preheat oven to 350°F.

Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

Bake for 30 to 35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy!

Tip:
The better quality cocoa powder you use the better the cake will taste.

Chocolate cream cheese buttercream frosting:

In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in cocoa powder and vanilla extract. Beat until combined.

Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Note:
An extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.