This chocolate cake is also made with oil, instead of butter. It’s makes SUCH a moist cake! Additionally, I often make this cake with dark chocolate cocoa. It gives the cake an even more rich chocolate flavor. That said, regular cocoa works too and is also wonderful.
INGREDIENTS
CHOCOLATE CAKE
2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (70g) natural unsweetened cocoa powder*
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) boiling water
CHOCOLATE FROSTING
1 1/4 cups (280g) butter
1 1/4 cups (237g) shortening
9 cups (1035g) powdered sugar
2 tsp vanilla extract
1 cup (94g) natural unsweetened cocoa powder (I used Hershey’s Special Dark)
1/4 cup (60ml) water/milk
INSTRUCTIONS
BEST MOIST CHOCOLATE CAKE
INGREDIENTS
CHOCOLATE CAKE
2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (70g) natural unsweetened cocoa powder*
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) boiling water
CHOCOLATE FROSTING
1 1/4 cups (280g) butter
1 1/4 cups (237g) shortening
9 cups (1035g) powdered sugar
2 tsp vanilla extract
1 cup (94g) natural unsweetened cocoa powder (I used Hershey’s Special Dark)
1/4 cup (60ml) water/milk
INSTRUCTIONS
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
- Add all dry ingredients to a large bowl and whisk together.
- get the full instructions @ lifeloveandsugar.com
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