Chocolate Cake must be everyone’s favorite, especially when it is packed with flavor and so moist that it is light as a feather. Pictured is my Triple Chocolate Cake that won 2nd Place in the Jefferson County Fair two years ago in the Chocolate Cake category. There was some stiff competition, so I was happy with my Award. If you want a fudgy, moist Chocolate Cake, this is the recipe to try.
2 extra large eggs, at room temp
2 cups sugar
½ cup Canola or vegetable oil
2 tsp vanilla extract
2 tsp baking soda
1 rounded tsp baking powder
1 tsp salt
1 tsp Cinnamon
¾ cup Hershey’s cocoa powder
1 cup buttermilk (you can use a few TBSP of white vinegar in a cup, then fill the cup with milk)
1 cup brewed coffee (warm)
1 ¾ cups AP flour
NOTE: You will NOT taste the coffee in the finished cake. It merely enhances it. If you have leftover coffee, that’s fine. Just pop it into the microwave to heat it.
Grease three 9” round pans and dust with a little cocoa powder. Set aside. Preheat oven to 350°F
In mixer bowl, beat eggs, sugar, oil and vanilla. Add soda, powder, salt, cocoa powder and mix.
Add buttermilk, coffee and flour. Mix well.
Bake at 350°F for 25 – 30 minutes, using toothpick test to check for doneness. Cool in pans for ten minutes, and then remove. Cool completely and frost with Tika’s frosting.
- ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
- THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
TIKA’S PERFECT FROSTING (This recipe is for a triple layer cake and enough for decorations on top and sides of cake). It starts out as vanilla so you can frost between the cake layers with a white frosting.
NO MESS FROSTING INSTRUCTIONS: Tear off a sheet of wax paper so there is enough to over hang your serving dish by a couple of inches. Cut the paper into quarters and lay on the plate so it overhangs the dish. Place the first cake layer on top and frost top and sides. Continue with second and third layers.
When the cake is completely frosted, slowly pull each piece of wax paper out. Ta da! Clean plate with no frosting goobers or cake crumbs on it.
4 OZ cream cheese, softened
5 TBSP butter
½ tsp salt
2 tsp vanilla extract
1/3 cup milk
7 cups confectioner’s sugar
Beat cream cheese and butter until fluffy. Add salt, vanilla, milk and confectioner’s sugar. Beat until light and fluffy. Frost between the layers.
TO CHANGE TO CHOCOLATE NOW:
1 CUP Hershey’s cocoa powder
2 TBSP butter
¼ cup milk
½ cup confectioner’s sugar
Add all ingredients to vanilla frosting and beat well. Frost sides and top of cake. Remaining frosting will make decorations.
NOTE: This is one of my never measure recipes. I did measure this time, so I could write it down for you. If the consistency is too dry, add another TBSP milk. If it’s too wimpy and limpy, add another TBSP cocoa powder. It should be nice and fluffy.
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By Tika for CHEW WANNA EAT? © 2018