Just a spoonful of sugar... oh, let's be real!

The Best Chocolate Cake Ever, like Ever and Ever!

The Best Chocolate Cake Ever, like Ever and Ever!




This is THE best chocolate cake in the world.  It's moist.  It's dark.  It's rich.  It's a beautiful thing.  It's the most need-milkiest cake.  Ever.

I decided to try my luck at adding chopped pecans around the sides. Pretty good for a first attempt!  Then for Adams's birthday I topped with pecans and used the spoon method for the sides.  I'm addicted to that look!  I'm going to make this cake again this week and will use some amazing almond toffee I found at Trader Joe's.


FOR THE CAKE:  Preheat oven to 350.  Combine dry ingredients in a large bowl.  Add eggs, buttermilk, oil, melted butter and vanilla.  (I like to melt 1/4 cup (1/2 stick) of butter in a plastic measuring cup, then just add vegetable oil to fill.)  Beat 2 minutes on medium speed.  Carefully stir in boiling water (or coffee) by hand and mix until incorporated, scraping the edges;  the batter will be thin.

Pour into 2 greased and floured 9" round pans.  Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes then invert onto cooling racks and cool completely before frosting.

FOR THE FROSTING:  Melt butter.  Stir in cocoa.  Add the powdered sugar and the milk alternately a third at a time, mixing well on medium.  Once all added, turn to high and beat for 1 minute.  The longer you beat on high, the lighter and fluffier it will become and I tend to keep it short.  Add more milk if needed until desired consistency.

2 c flour
2 c sugar
3/4 c cocoa
2 t baking powder
1 1/2 t baking soda
1 t salt
1 t espresso powder *(see below)
2 eggs
1 c buttermilk
1/4 c melted butter
1/4 c vegetable oil
2 t vanilla
1 c boiling water
*You can omit the espresso powder by replacing the boiling water with 1 c hot brewed coffee.

1 c melted butter
1 1/3 c cocoa
6 c powdered sugar
3/4 c milk
2 t vanilla

1/2 t espresso powder

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