Best Chocolate Cake--Ugly, but super good

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So, this is the chocolate cake recipe I have been making for 20 years. And yesterday, I made this ugly cake for my birthday and 2 separate people said it was the best chocolate cake they have ever had (these are 2 people who have both had this cake many times before, so this might be a “absence makes the heart grow fonder” issue). I have also blogged both this cake about 25 times and the frosting at least once. However, I figured I would put this version with this particular buttercream all in one place for people.

 

 Best Chocolate Cake


1 cup cocoa I use dutch process and it's a generous cup
2 cups boiling water
2 3/4 cup sifted flour I sift this first, then measure to 350 grams
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter

1/2 cup olive oil

1 1/4 cups of sugar 

4 eggs

2 tsp. vanilla

1 spoonful of mayo (I realize this is not at all a good measurement because I just use a generous cereal-type spoon to scoop it, but it’s probably 2 Tbs.)



Make the chocolate water and cool it. You cream the fat and the sugar for about 4 minutes with the paddle attachment from the KitchenAid, then add the vanilla (for the oil, you have to stream it in SLOWLY to the butter, and if starts to look too heavy, add the eggs one at a time and then slowly stream in the remainder). Add eggs one at a time. Add dry ingredients (mix beforehand), alternating with chocolate water in 3rds, ending with flour. Flour, water, flour, water, etc. I add the mayo at the end with the mixer running slowly until just combined. I get a 9x13 pan + 6 cupcakes, or 3 round cakes out of this. You bake this at 350 for about 15 minutes (both the cupcakes and the 9x13 pan were done at about the same time).

 

Chocolate Frosting

1 8 oz. brick cream cheese, softened

2 cubes butter, softened

1/2 cup powdered sugar

1/4 cup cocoa powder

3/4 cup bittersweet chocolate, melted (this is about 6 ounces)

pinch salt

1 tsp. vanilla

Combine the butter and powdered sugar and whip until it is smooth. Add the sugar, cocoa, and vanilla, and whip until combined. Add the pinch of salt somewhere in there. Then, carefully and slowly pour the chocolate in to the frosting while the mixer is running.

 

 

 


Comments

  1. thejohnmfamilyDecember 20, 2020 at 8:37 PM

    So, don't forget to take your 6 chocolate cupcakes worth of batter out or your 9x13 pan takes way longer and doesn't stay as moist.

    ReplyDelete
  2. thejohnmfamilyMarch 6, 2021 at 10:12 PM

    You might have a clean toothpick in one part and not another. Just take it out.

    ReplyDelete
  3. thejohnmfamilyJuly 2, 2021 at 1:02 PM

    I would consider adding 1/4 cup more cocoa, a bit of buttermilk, and perhaps use 1 cup of hot coffee for part of the water

    ReplyDelete
  4. thejohnmfamilyDecember 9, 2021 at 1:40 PM

    Today it took about 20 minutes to bake. It kind of cracks on the side when it is close.\

    ReplyDelete

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