Don’t believe me? Try it for yourself. Seriously. The end. Makes one, two-tired 9-inch cake For the cake:
Makes one, two-tired 9-inch cake
For the cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon instant espresso powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the frosting:
1 stick unsalted butter, room temperature
2/3 cup cocoa powder
3 cups confectioner’s sugar
1/8 teaspoon instant coffee powder
1/3 cup milk
shaved semi-sweet chocolate, for the sides
Preheat oven to 350° F. Butter and flour the bottom and sides of two 9-inch round cake pans.
Stir together sugar, flour, cocoa, baking powder, baking soda, espresso powder, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
While the cake is baking, prepare the frosting. In a large bowl, mix together butter, sugar, cocoa powder, coffee powder, and milk until there are no lumps.
Leave a comment and rate this recipe!
Does this recipe call for sweetened or unsweetened cocoa powder? I have ghiradelli’s unsweetened cocoa powder. Will this work?
Can this be made in a 13×9 inch pan?
I am not a Chocholate Fan but when I get something so good I revert to one this was phenominal!!! Keep them coming.Carol
Thank you Carol! So glad you enjoy! It’s my go-to, too 🙂
You have some amazing decorating skills!!! Thank you so much for sharing!!! xx
MAEVE wrote that