Chocolate Cake

SUBMITTED BY: Nameh

DATE: Nov. 21, 2016, 6:23 p.m.

UPDATED: Nov. 21, 2016, 6:30 p.m.

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  1. Chocolate Cake
  3. Prep Time: 10 minutes
  4. Ready In: 45 minutes
  5. Yield: 3 9-inch rounds
  7. Ingredients
  8. butter and flour for coating and dusting the cake pan
  9. 3 cups all-purpose flour
  10. 3 cups granulated sugar
  11. 1½ cups unsweetened cocoa powder
  12. 1 tablespoon baking soda
  13. 1½ teaspoons baking powder
  14. 1½ teaspoons salt
  15. 4 large eggs
  16. 1½ cups buttermilk
  17. 1½ cups warm water
  18. ½ cup vegetable oil
  19. 2 teaspoons vanilla extract
  21. Instructions
  22. Preheat oven to 350 degrees.
  23. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
  24. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  25. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  26. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  27. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
  28. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  29. Frost with your favorite frosting and enjoy!
  30. Notes:
  31. The better quality cocoa powder you use the better the cake will taste.
  33. Chocolate Cream Cheese Buttercream Frosting
  34. Prep Time: 10 minutes
  35. Yield: enough frosting for a 3 tiered cake
  37. Ingredients
  38. 1½ cups butter, softened
  39. 8 oz cream cheese, softened
  40. 1½ cups unsweetened cocoa powder
  41. 3 teaspoons vanilla extract
  42. 7-8 cups powdered sugar
  43. about ¼ cup milk (as needed)
  44. Instructions
  45. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  46. Add in cocoa powder and vanilla extract. Beat until combined.
  47. 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.
  48. Notes:
  49. In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
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