Best Chocolate Cake Evah

Best Chocolate Cake


Initially chocolate cake wasn’t on the menu for Father’s Day. My plan was to make a lemony dessert and white chocolate brownies. Plus, Samara was sending blueberry cream cheese muffins and I thought that would have been plenty. However, Gabrielle wouldn’t have touched any of these. Grandbaby wants chocolate cake, grandbaby gets chocolate cake. Yes she is spoiled rotten.

I was low on butter and didn’t feel like going out again so I searched online for a chocolate cake recipe that used oil. Boy did I hit pay dirt! I’m sure you, like I, have come across lots of recipes that claim to be the “best”. This was one of them.

Let me tell you that when Robyn from Add a Pinch made that claim she was spot on. This is seriously and unequivocally the best chocolate cake I have ever had. The chocolate Buttercream frosting is off the hook as well.

Cakes made with oil are typically moister than ones made with butter. This is because in the cake will solidify slightly even at room temperature. At leas that’s what the experts say. Whatever the reason this cake satisfied every chocolate dream I’ve ever had. I’m sharing the cake recipe as Robyn wrote it and including the link for the chocolate Buttercream frosting. My slight change was that I only had espresso granules and didn’t want to put them in the frosting but did use them in the cake. In its place I used a teaspoon of vanilla paste.

If you love chocolate cake and have chocoholics in your family please give this recipe a try.

Best Chocolate Cake Evah - Adapted from Add a Pinch

2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or by buttering and lightly flouring. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Typically I sift the dry ingredients but decided to follow the instructions with this one.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. There was slight trepidation with this step also because I’ve grown accustomed to adding an ingredients and making sure it’s incorporated before adding another. Live and learn.

Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Divide batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. It was 45 minutes before mine was done. Remove from the oven and allow to cool for about 10 minutes. Then remove from the pan and cool completely.
Frost cake with Chocolate Buttercream Frosting.


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