This chocolate cake is so delicious. Adding fresh cream frosting to the rich chocolate makes this cake irresistible. We have been making this cake for birthdays and special occasions for years. I found this recipe from Food.com almost two decades ago, and, in my opinion, it is still the best chocolate cake I've ever had. And the best part is, it is very easy to make.
Ingredients:
Cake -
2 c all-purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 c unsweetened cocoa powder (I use unsweetened dark cocoa powder)
2 c sugar
1 c vegetable oil (I use canola oil)
1 c hot coffee
1 c milk (I use whole milk)
2 large eggs (room temperature)
1 tsp vanilla
Frosting -
1 c milk
5 Tbsp all-purpose flour
1/2 c butter, softened
1/2 c shortening
1 c sugar
1 tsp vanilla
(Note: Instead of making the frosting above, I whip up heavy whipping cream until firm and spread over the cooled cake.)
Directions:
1. Adjust the oven rack to the top third section. Preheat oven to 325F.
2. In a large mixing bowl, sift
together dry ingredients. Add oil, coffee and milk and mix at medium speed for
2 minutes. Add eggs and vanilla, and beat 2 more minutes. Expect batter to be
thin.
3. Pour into a 9"x13"
greased and floured pan or 2- 9" round pans. Bake 9"x13" pan for
about 55 minutes or 9" pans for about 40 minutes. Use toothpick to check
if the cake is done. Cool in pans for about 15 minutes and then cool completely
on racks.
4. While cake is cooling make
the frosting: Combine the milk and flour in a saucepan and cook over low heat
until thick, whisking constantly. Cover and refrigerate until chilled.
5. In a medium bowl, beat
butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour
mixture and beat for 10 minutes. Frost cooled cake and enjoy!