Best Chocolate Cake

Via Recipe Girl

Best Chocolate Cake

Best Chocolate Cake is a side dish that serves 8. One serving contains 636 calories, 10g of protein, and 27g of fat. For 81 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 134 people were glad they tried this recipe. A mixture of unsweetened cocoa powder, buttermilk, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Recipe Girl. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 46%. If you like this recipe, you might also like recipes such as Confession #64: I’m Cake Deprived… Chocolate Cake with Cream Cheese Frosting and Satiny Chocolate Glaze, Chocolate Birthday Cake: Devil’s Food Cake with Rich Chocolate Buttercream Frosting, and Easy Kids Birthday Cake: Chocolate Cake with Chocolate Buttercream Frosting.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 25 minutes

Ingredients:

2 teaspoons baking soda

1 cup buttermilk

2 large eggs

3 cups all-purpose flour

2 cups granulated white sugar

1 cup (2 sticks) unsalted butter, at room temperature

1 cup unsweetened cocoa powder

1 tablespoon vanilla extract

1 cup hot water (from the tap is fine)

Equipment:

baking paper

oven

hand mixer

bowl

whisk

toothpicks

plastic wrap

Cooking instruction summary:

1. Preheat the oven to 375 degrees F. Spray two 9-inch round cake pans with nonstick spray. I like to use the Pam Baking Spray and line them each with a round of parchment paper too.2. In a large bowl, use an electric mixer to combine the butter and sugar. Mix until light and fluffy- about 2 minutes. Beat in the eggs until well incorporated, scraping down the sides of the bowl as needed. Mix in the buttermilk. In a separate bowl, whisk together the flour, cocoa powder and baking soda. Then mix in the dry ingredients a little at a time until all is mixed well. Add the vanilla and the hot water, and continue to mix until the batter is well-incorporated and smooth. Divide the batter between the two prepared pans. Bake about 25 minutes, or until the center is set and a toothpick inserted comes out nearly clean. Set aside to cool for at least 20 minutes, then gently turn over onto racks to cool the cake layers completely before frosting.3. Frost when cool, or wrap in plastic wrap until ready to frost (cake layers can be made one day ahead).

Step by step:

1. Preheat the oven to 375 degrees F. Spray two 9-inch round cake pans with nonstick spray. I like to use the Pam Baking Spray and line them each with a round of parchment paper too.

2. In a large bowl, use an electric mixer to combine the butter and sugar.

3. Mix until light and fluffy- about 2 minutes. Beat in the eggs until well incorporated, scraping down the sides of the bowl as needed.

4. Mix in the buttermilk. In a separate bowl, whisk together the flour, cocoa powder and baking soda. Then mix in the dry ingredients a little at a time until all is mixed well.

5. Add the vanilla and the hot water, and continue to mix until the batter is well-incorporated and smooth. Divide the batter between the two prepared pans.

6. Bake about 25 minutes, or until the center is set and a toothpick inserted comes out nearly clean. Set aside to cool for at least 20 minutes, then gently turn over onto racks to cool the cake layers completely before frosting.

7. Frost when cool, or wrap in plastic wrap until ready to frost (cake layers can be made one day ahead).