The Perfect Chocolate Cake
Ingredients
1 and 3/4 cups cake flour | ||
2 cups granulated sugar | ||
1 tsp salt | ||
1 stick unsalted butter | ||
1 1/2 tsp baking soda | ||
1 1/2 tsp baking powder | ||
3/4 cup cocoa | ||
1/2 cup vegetable oil | ||
2 tsp vanilla extract | ||
1 cup milk | ||
1 cup water | ||
2 eggs, slightly beaten | ||
For the icing | ||
1 lb confectioners sugar | ||
1 stick unsalted butter | ||
4 tbs cocoa | ||
1/4 cup milk | ||
1 tsp vanilla extract | ||
Chopped pecans, optional |
- Preheat the oven to 350 degrees.
- Grease and flour two (8 inch) round cake pans.
- Mix the flour, sugar and salt together in a bowl.
- Put the butter, water, oil and cocoa in a pan and bring to a boil.
- Be sure to stir continuously, so the mixture doesn’t stick to the bottom of the pan.
- When the mixture boils, pour it into the flour/sugar/salt mixture.
- Add the milk, baking soda, baking powder, vanilla and eggs.
- Mix for 2 minutes with on medium speed of mixer.
- Pour the batter into the prepared pans, bake until a toothpick inserted in the center comes out clean, about 25 minutes.
- Remove from the oven, let cook in the pans for 10 minutes, and then transfer to a wire rack to cook completely.
Frosting:
- Put the confectioners sugar in a medium bowl.
- In a small sauce pan over high heat, combine the butter, cocoa, and milk and bring to a boil.
- Pour the mixture over the confectioners sugar, and add the vanilla.
- Stir until creamy.
- Spread a small amount of the frosting on the top of one cake, and top with the second cake.
- Cover both layers with the rest of the frosting.
- If desired sprinkle the cake with chopped pecans and serve.
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